At Eli’s, our people are the most important part of our company. From our highly-skilled and quality-minded bakers to our dedicated sales, marketing and customer service team, everyone at Eli’s is dedicated to making the best desserts for your table and to giving back to our community.

“Our products are only as good as our people,” says Eli’s President, Marc Schulman. Every person who works at Eli’s is not only talented in their field of expertise, but understands that care, dedication and attention to detail are critical to the success of our company. Although Eli’s turns out 20,000 cheesecakes and desserts daily, we still bake in small batches and hand-decorate all of our baked goods. Eli’s is proud of its diverse workforce, representing over 20 countries, its ongoing commitment to hire persons with disabilities, and mentoring and internship programs for young people.

DianaLaurel2006_01Eli’s Culinary Team Leaders

Chef Diana Moles (pictured on right), Vice President of Research Development. The American Institute of Baking and The Culinary Institute of America.
Executive Chef Laurel Boger, Product Development, Retail and Cafe concept pastry specialist. Graduate of Michigan State University, Johnson and Wales International Baking and Pastry Arts.




SchulmanGirls   Decorators    Elias   Steve



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