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10/22/2026
A classic cut, ready for its close-up.
Choose from two varieties of airline breasts from Joyce Farms: Poulet Rouge, from an heirloom bird, thin-skinned and tender, hand-trimmed with both lobes connected; or from Joyce’s Naked chicken line, raised without antibiotics and air chilled to hold its moisture through the cook. Both are stunners on the plate, cut for consistency across a busy service.
Explore at link in bio.
10/20/2026
Every sauce calls for a particular shape.🍝
Ruffled Pasta Di Martino USA manfredine for a long-simmered ragù, as they’re served in Naples. De Cecco rigatoni for roasted squash and crumbled sausage, with ridges to grip and a tube to fill. La Trafila fresh mafalde for brown butter and sage, where the edges catch the fat.
Fresh and dried shapes for the pass, plus the flour and semolina for kitchens that roll their own. Explore the full assortment at link in bio.
10/15/2026
A pickle isn’t always just a side. It’s part of the build.
Family-founded in Wayne, NJ, Patriot Pickle works directly with cucumber growers, selecting for size, texture, and flavor. Whether you’re serving a garlicky spear next to a Reuben or dicing kosher dills into housemade tartar sauce, these are the pickles you want in your walk-in.
Explore the full pickle lineup at link in bio.
10/13/2026
Fresh finds for your menus, from specialty produce to the pastry case.
Tender, speckled local Castelfranco radicchio grown by chicory experts Chris Field & Jessi Okamoto; nutty, creamy Poulette potatoes, the latest drop from Row 7 Seed Company; jumbo Florida Starburst pummelos, sweeter and milder than standard grapefruit; umami-packed Savory Choice broths from Kettle Cuisine, in a convenient bag-in-box format; plus bakery standouts like apple tarte tatin from Traiteur de Paris and semolina focaccia baked by Alta Focacceria.
Explore what else is New & Exciting at link in bio.
10/09/2026
This week, we celebrated Baldor’s arrival in North Carolina the best way we know how: with great people and great food.
A huge thank you to Ashley Christensen for opening the doors of Poole's Diner to us for the evening, and to her team for cooking through a dynamic menu built on Baldor ingredients. The night came together with craft cocktails at the bar, live music from Old Habits, custom Kunz spoon engraving, and a room full of the chefs, purveyors, and partners who make this region’s food scene so exciting.
We’re grateful to everyone who helped make it such a flavor-filled evening: Natalie's Orchid Island Juice Joyce Farms Ponthier 🍋 Fruit purees Traiteur de Paris Ambrosi USA Hudson Valley Farms Girl & Dug Farm L&M SUNSET® Produce YUZUCO Pierless Fish ᴄᴀᴠɪᴀʀ sᴛᴀʀ Row 7 Seed Company Lady Edison Country Ham & many others
Ready to bring these Baldor ingredients into your kitchen? Head to the link in bio.
10/07/2026
Your fall menu is set. Now set the scene. 🍂
Bring the season from the kitchen to the dining room with pumpkins, decorative gourds, corn stalks, hay bales, and more, ready for tabletops, entrances, displays, and everything in between.
Shop all fall décor at link in bio.
10/06/2026
Braising season starts now.
Great braises are built on the right foundation: well-marbled short ribs, pork shoulder and bone-in poultry built for long cooking, plus stocks, aromatics, and fall vegetables that layer in depth.
Stock your braising station with everything you need to turn out hearty, high-margin dishes at link in bio.
10/05/2026
Tomato season standouts. From juicy local heirlooms to sweet Sungolds, swipe to see how Baldor customers turned this year’s tomato bounty into dishes worth remembering.
10/05/2026
This weekend, Team Baldor came together to walk in honor of our founder, Kevin Murphy, at the Lustgarten Foundation Walk for Pancreatic Cancer Research.
With the support of our team, partners, friends, and family, we raised over $43k to help fund critical research and move closer to a cure for pancreatic cancer. Thank you to everyone who walked, donated, and supported this important cause.
09/29/2026
A fresh round of fall menu inspiration has arrived.
Finish roasted root vegetables, soups, or salads with Stony Brook WholeHeartedFoods roasted pumpkin seed oil. Put honeyed Hachiya persimmons to work in puddings, breads, sorbets, or hoshigaki. Roast, purée, or bake with high-yielding organic candy roaster squash grown by Norwich Meadows Farm. And round out your grab-and-go cases with the seasonal La Fermière | French Yogurt and Desserts pumpkin spice yogurt and more exciting new products at link in bio.
Address
155 Food Center Drive
New York, NY
10474
**Travel Directions to Food Center Drive, New York**
**By Public Transport:**
1. **Subway:** Take the 6 train to the Hunts Point Avenue station. From there, you can transfer to the Bx19 bus towards Hunts Point Market and get off at Food Center Drive.
2. **Bus:** You can also take the Bx5 or Bx19 bus directly to Food Center Drive. Check local schedules for exact times.
**By Car:**
1. If you're coming from Manhattan, take the FDR Drive South and merge onto I-278 E/Bruckner Expressway.
2. Continue on I-278 E and take exit 47 toward Hunts Point Ave.
3. Follow signs for Food Center Drive.
4. There is parking available in the area; look for designated lots or street parking.
Make sure to check traffic conditions before your trip, as they can vary significantly throughout the day!
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What people say
Baldor Specialty Foods stands out as a premier food service distributor and delivery service, renowned for its commitment to quality and excellence. With an impressive network of over 1,000 partner farms, Baldor offers an unparalleled selection of fresh, organic, local, and rare food products that cater to the diverse needs of its customers.
What truly sets Baldor apart is their dedication to service. They ensure that you receive exactly what you need when you need it, making them a trusted partner in the culinary world. Their logistics are designed to give customers a competitive edge, with timely deliveries facilitated by a fleet of sustainable trucks.
Baldor’s online ordering system simplifies the process, allowing for easy access to their extensive inventory. Their commitment extends beyond just providing exceptional food; they actively support outstanding local farms and businesses across the Northeast. This dedication not only enhances the quality of their offerings but also fosters community growth and environmental sustainability.
In every aspect of their operation, Baldor Specialty Foods exemplifies reliability and excellence in food distribution.
