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Eli's Cheesecake looks to new products and markets

Eli's Cheesecake looks to new products and markets

Vats of cultured cream cheese and sour cream, Nielsen-Massey vanilla and butter — hold the margarine — all are key ingredients in Eli's Cheesecake products.

Being added to the mix in the future: cage-free eggs. The Chicago-based baked goods manufacturer is "making the move" to eggs from cage-free hens, said Marc Schulman, the 60-year-old president of family-owned Eli's.

Schulman is the second generation to run the business started by his father, Eli, who in 1940 opened a restaurant on Chicago's West Side. In 1962, Eli opened Eli's Stage Delicatessen on Oak Street, near the Rush Street nightlife area. It quickly became a draw for singles, the Gold Coast...

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