In 1953, Morris Wattenberg and son Philip established Morrisons Pastry Corporation in a storefront in Manhattan. From its very beginning, Morrisons has been dedicated to the distribution of fine baked goods to food establishments in NYC.

Morrisons Pastry is a family business in the true sense. At one time or another, almost every member of the family has worked at Morrisons in all facets of the business.

In 1964, Morrisons doubled its business space to a 4,000 sq. ft. facility in lower Manhattan. In 1974, Morrisons moved to an 8,000 sq. ft. facility in Long Island City. During this period distribution was in the immediate NYC area.

In the early 1980's, Morrisons added a higher quality product line of gourmet cheesecakes, layer cakes, and jumbo muffins to compliment its existing product line. In 1989, another move was made to a 13,000 sq.ft. facility in Maspeth, Queens.

In 1995, Morrisons changed the product line from a wrapped muffin to an unwrapped, homemade looking YOGURT BASED MUFFIN. The new muffin line was a phenomenal success! Other products were then added to the line: Yogurt Loaves, Yogurt Mini-Bundt Cakes, and a Fat Free Line. The new line of yogurt products was called "Grandpa's Original®". Morrisons was now distributing throughout the entire East Coast.

In 1999, Morrisons moved to a 30,000 sq. ft. state-of-the-art facility and is now baking more than 20,000 dozen muffins per week.

Entering the new Millennium, Morrisons continues to flourish. Now, Wayne Wattenberg, President, brother Elliot Honig, Vice President of Operations, and cousin Glenn Stollak, Vice President of Sales, head a third generation business. Distribution now encompasses the entire United States.