Manufacturer of Condiments, Specialty Sauces & Ingredients for Food Service, Retail, Industrial, Private label and Co-Pack customers nationwide!
Harry and Lena Tolkov brought their graded horse radish business from Russia to the U. S. in the late 1920s. Sometime in the 1930s, their small grocery store in New York City became a food manufacturing business when they began making and selling borscht in a bottle, pickled relish sauce, and packaging garlic bulbs in plastic and calling it no dry. The couple eventually moved to Baltimore and opened Tolkov's on East Lombard Street. Now in its they produce cocktail sauce, barbecue sauce, ginger puree, c But its base is still rooted in the spicy concoction and in family. Well Michael and Alec Tolkov, the three brothers who currently run the business, have transformed it into a billion dollar company, manufacturing for the food service industry as well as co-packaging, making product from recipes provided to them for labels other than their own. Truth is, Tolkov now produces more products with garlic than horseradish. Garlic spans many ethnic foods, so demand is But the horseradish still maintains a close second. In fact, the Tolkov plant grinds about half a million pounds of the fresh root per month and their storage coolers hold more than two million pounds, w Harvest of horseradish is only possible November through May, so Tolkovs must estimate, purchase, and reserve their supply, making sure they have enough of the precious root to answer the demand all year long, not just during Passover. For the Baltimore Jewish Times, t
