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Guttenplan's Bakery, which today is a private corporation known as Guttenplan's Frozen Dough, was established by Jacob Guttenplan in 1908 in New York City as a family owned and operated business. Always a baker by trade, Jacob had immigrated to this country from Austria in 1903. When his bakery opened its doors in New Jersey in 1914, it consisted of a bake shop located on Mill Street in Long Branch and a small retail outlet on South Broadway. Its only employees were Jacob himself and other family members. Eventually the business was passed to Jacob's two sons, Irving and Hyman Guttenplan. Irving took over the management of the bakery during World War II, and after the war his brother, Hyman joined him. Together they saw the business through more than three decades of successful growth, with Irving's wife, Harriet, serving as financial controller. In the 1920's the first non-family employees were hired, and by 1935 the bakeshop had been relocated to West End, with its retail outlet on Brighton Avenue. The entire operation was moved in 1955 to Third Avenue, combining the bakery and the retail shop. In 1980 the Eatontown Branch was opened to provide a large retail store and coffee shop as well as a new location for cake production. In 1963 Rae (Guttenplan) Littenberg's son, Abe, joined the business, representing the third generation of family participation. In 1972, Irving Guttenplan retired, and his son, Jack, joined the management of the bakery. Hyman retired in 1975 and sold his interest to Bill Smalls, Sr., and Andy Rannertshauser, who at that time had a combined record of 30 years of service to the company. A short time later Irma Doerner joined the corporation as the financial controller and subsequently became a shareholder. Bill Smalls, Sr., passed away in March of 1993, and Irma Doerner retired in March 1996. From a company that in the 1950's served between 50 and 60 wholesale customers, Guttenplan's grew to employ over 100 people and service over 300 wholesale customers throughout New Jersey and surrounding states. Its sales outlets included supermarkets, schools, delicatessens, and restaurants, as well as large numbers of retail customers. In the 1960's the company perfected a procedure for freezing unbaked dough for distribution to its retail outlet shops. It began in 1964 to sell frozen bread and roll doughs to supermarkets around New Jersey. Frozen dough sales eventually became the focus of the business, and the name "Frozen Dough Specialists" was adopted. In 1990, the company developed a 12-acre site in Middletown exclusively for frozen dough production and divested itself of all other bakery operations. The company has grown dramatically in the frozen dough business since. Still believing that success lies in the personal satisfaction of each of its own customers and employees, the management of Guttenplan's continues to run the business as if it were the small family operation established by Jacob Guttenplan nine decades ago. Attention to detail and pride in the goods produced assure continuing growth and success in the years to come.