Find the right fit for you - faster
Get tailored insights about working at Baker Boy in one quick step.
Baker Boy Snapshot
Baker Boy's mission is to be the preferred brand for premium, on-trend bakery goods for foodservice, bakery, C-store and food manufacturing customers.
Marvin Moos grew up in New Salem, North Dakota, and served as a baker in the Navy during World War II. Afterward, he studied baking at Dunwoody Institute in Minneapolis.
Marvin worked for other bakeries until opening the first Baker Boy in Hebron, North Dakota in 1955, and moved the business to Dickinson, North Dakota two years later. The bake shop prospered, and branched into other retail businesses, including a diner, pizza house and “The Donut Hole” donut shop.
Recognizing the need for a regional provider of quality dough products for the baking industry, in 1979 the Moos family built a 3,000-square-foot facility to manufacture frozen dough products. Production averaged just 40 cases per week but demand for the products grew quickly. Today, our 135,000 square-foot complex houses a sophisticated production facility capable of producing over 50,000 cases of product each week.
Sadly, Marvin passed away in 2004. Although he is still greatly missed, his entrepreneurial spirit lives on. His son, Guy Moos (President) and the Baker Boy leadership team are steering the company toward an even more successful future, building a lasting organization that serves the needs of our customers, employees and the Dickinson community for generations to come.
Marvin worked for other bakeries until opening the first Baker Boy in Hebron, North Dakota in 1955, and moved the business to Dickinson, North Dakota two years later. The bake shop prospered, and branched into other retail businesses, including a diner, pizza house and “The Donut Hole” donut shop.
Recognizing the need for a regional provider of quality dough products for the baking industry, in 1979 the Moos family built a 3,000-square-foot facility to manufacture frozen dough products. Production averaged just 40 cases per week but demand for the products grew quickly. Today, our 135,000 square-foot complex houses a sophisticated production facility capable of producing over 50,000 cases of product each week.
Sadly, Marvin passed away in 2004. Although he is still greatly missed, his entrepreneurial spirit lives on. His son, Guy Moos (President) and the Baker Boy leadership team are steering the company toward an even more successful future, building a lasting organization that serves the needs of our customers, employees and the Dickinson community for generations to come.
