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As Imondi Eggs grew, he added dairy items, hired more employees, and the business was incorporated in 1991. In 2004 he moved to West Warwick, RI into a 32,000 sq ft facility. With the additional space he was able to expand his line to include flour, sugar and numerous items for the baking industry. In 2015, Tom's daughter, Kelsey Imondi joined Imondi Foods and brought in new ideas and continued to emphasize customer service. In 2023, James Lanciotti, Tom's son-in-law brought his corporate background over and joined the company; the 2nd generation was in place.

As Imondi Foods was becoming one of the largest independently owned bakery supply companies in New England our customer base continued to grow. We needed more space and relocated to a 90,000 sq ft facility in Lincoln, RI. We also added over 20,000 sq ft of state of the art refrigeration and freezers.

Imondi Foods is recognized as a leader in bakery products as well as supplying fresh, frozen and liquid eggs throughout the region. We are SQF certified, Organic and RSPO certified.

We can service any food operation and meet any requirements they may have. Our purchasing power allows us to be competitive with anyone and our service and attention to our customers remains unmatched in the industry. With our professional sales staff and our fleet of over 16 regularly maintained trucks we can provide daily deliveries throughout New England and NY. 

Our History

Imondi Foods began with an entrepreneurial spirit, practical experience, many hours of hard work, a good amount of common sense and a truck. 


 Founder and Owner Tom Imondi first began the business in 1984 in Cranston, RI. After receiving a degree at the University of Rhode Island and learning about how the commodity markets work, he made some contacts with farmers in CT and began selling eggs out of the back of a pick up truck. For the next few years, he worked another job until the business was able to support his family.