Complete profile
Last Updated: 2012-03-01
Fancy Lebanese Bakery
Company information
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| Legal Name: 3026236 Nova Scotia Limited | ||||
| Operating Name: Fancy Lebanese Bakery | ||||
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Mailing Address
P.O. Box 9192 Stn A HALIFAX, Nova Scotia B3K 5M8 |
Location Address
2573 Agricola St HALIFAX, Nova Scotia B3K 4C4 |
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| Telephone: (902) 429-0400 | ||||
| Fax: (902) 429-0403 | ||||
| Email: fancylebanese@eastlink.ca | ||||
Contact information
| Mary Laba | ||
| Title: Owner | ||
| Area of Responsibility: Management Executive | ||
| Telephone: (902) 429-0400 | ||
| Fax: (902) 429-0403 | ||
| Email: fancylebanese@eastlink.ca | ||
| Susan Ettinger | ||
| Title: Admin/Exec Assistant | ||
| Area of Responsibility: Administrative Services | ||
| Telephone: (902) 429-0400 | ||
| Email: fancylebanese@eastlink.ca | ||
Company description
| Commercial Bread Bakery, Pita, Subs, some specialty breads | |
| Country of Ownership: | Canada |
| Year Established: | 1968 |
| Exporting: | Yes |
| Primary Industry (NAICS): | 311814 - Commercial Bakeries and Frozen Bakery Product Manufacturing |
| Primary Business Activity: | Manufacturer / Processor / Producer |
| Total Sales ($CDN): | $500,000 to $999,999 |
| Number of Employees: | 20 |
Product / Service / Licensing
| Product Name: |
Lebanese Bread, buns,rolls, some specialty breads |
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Market profile
Alliances:
- Sales/Marketing
Geographic markets:
Export experience:
- United States
Actively pursuing:
- Connecticut
- Maine
- Massachusetts
- New Hampshire
- Rhode Island
- Vermont
Note: This document is presented in the language provided by the author/source. Most of the information contained in Canadian Company Capabilities (CCC) has been provided by sources external to Industry Canada. The accuracy, currency and reliability of the information contained in CCC are the sole responsibility of the registered companies and related organizations. Industry Canada assumes no responsibility in this respect. The registered businesses shall ensure the continued monitoring of the information contained in CCC and ask that it be modified when necessary.
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Date Modified: 2013-05-22