About Us

Tomric Systems team members

We began by making high quality polycarbonate chocolate molds in 1962. Over the years, we’ve evolved into being the pioneer in the design, manufacture, distribution, and sale of chocolate molds, equipment, packaging, tools, and utensils. We deliver complete systems to the confectionery and baking industries at all levels worldwide.

No Other US Company Can Match the Breadth of Our Experience

Our goal is to become the industry’s single-source solution for both large scale producers and professional chocolatiers. We have assembled an in-house culinary team to train and educate our customers on the use of our products. This approach offers our customers an opportunity to work more efficiently, and to achieve their professional chocolate making goals more successfully.

 

The Tomric Team

Tom Elsinghorst, Tomric Systems

Tom Elsinghorst

President

Tom is proud to continue his father's legacy, who founded Tomric in 1962. His decades of experience have made him a familiar and well respected individual in the confectionery industry. However, his greatest sense of fulfillment comes the success that Tomric enjoys through the team efforts and hard work of the people he works with.

Sean Tucci

Sean Tucci

Technical Sales Manager

Sean helps customers each day with his knowledge and technical expertise in chocolate equipment. He specializes in developing solutions and processes for custom applications for both large and small chocolate making facilities.

Bill Szablewski

Bill Szablewski

Operations Manager

Bill oversees all mold and package manufacturing operations. Every aspect - from sculpting, tool making, and manufacturing, to inventory management and shipping - all function as smoothly as possible thanks to his efforts, to ensure we deliver the highest quality product possible to our customers.

Brian Donaghy, Tomric Systems

Brian Donaghy

Corporate Chocolatier

Brian, our Corporate Chocolatier and Chocolate Program Manager, has been with Tomric for over 10 years. Well versed with the North American confectionery industry, he is responsible for all Selmi equipment customer training. Brian is excited to add bean to bar chocolate making skills to his equipment expertise.

Michael Wilczewski

Die & Design Supervisor

Mike overseas our tool and design area, where we design, sculpt, and develop chocolate molds and packaging. This is the first step in our in-house manufacturing process. His many years of tooling experience ranges the full gamut, from using manual milling machines to operating our state-of-the-art CNC equipment.

Jennine Taberski

Jennine Taberski

Sales & Customer Service

Jennine manages the custom program, which includes our Quick Ship bar program as well as complete custom projects. She answers customer questions, guides them through the custom mold process, and helps develop artwork for custom molds.

Lois O'Neil

Sales & Customer Service

Lois has been with Tomric for several years, and is well known by many customers as the first person they spoke with when they called Tomric the first time. She manages online and phone orders, and is the main point of contact for customer questions.

Eliot Kolbert

Technical Service

Eliot is our technical service expert, and has attended numerous training sessions at Selmi's facility in Italy. He manages Selmi equipment shipping and installations for our large clients. His technical expertise not only includes equipment installation, but trouble shooting and answering technical questions.

Elizabeth Biddle

Culinary Assistant

Beth is a member of the Tomric Culinary Team with a variety of responsibilities ranging from customer service and support to mold testing. A WNY native, she studied pastry in NYC at The French Culinary Institute before returning home to Buffalo to hone her pastry skills. Prior to joining the Tomric team, she was the Pastry Chef at the 20th Century Club in Buffalo.

Richard DelPlato

Culinologist

Richard is the newest member of the Tomric Culinary Team. After studying baking & pastry arts at The Culinary Institute of America he attended Cornell University to venture into food science. As a Culinologist he looks at chocolate from a scientific angle, from formulating new recipes to analyzing the properties of chocolate.

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