Angelic Bakehouse Debuts Bread Crisps
Milwaukee, Michigan’s, local sprouted grain bakery, Angelic Bakehouse, is bringing out its latest innovation and first specialty deli line, called Bread Crisps, which will be available in all Sendik’s Food Market locations. The crisps are also Angelic’s first product in the snack category.
This new snack line, which is made from Angelic’s sprouted baguettes, includes three SKUs of sprouted mash crisps: 7-grain with sea salt, rye with sea salt, and honey wheat with raisins and sea salt.
“The crisps were born out of a selfish desire,” says Jenny Marino, CEO and President of Angelic Bakehouse. “I couldn’t find any sprouted snacks to serve for seasonal parties and gatherings, so we created something better. The crisps aren’t your average sprouted cracker or crostini.”
Angelic previewed the 7-grain crisps at this year’s Natural Products Expo West– one of the largest natural products trade shows in the U.S. – in March. The other two SKUs will be making a debut in Sendik’s this week, and Angelic has plans to expand distribution for all SKUs to other local and national retailers in coming months.
Like all of Angelic Bakehouse’s sprouted products, the crisps are crafted from sprouted mash whole grains of red wheat berries, quinoa, oat groats, rye berries, barley, amaranth and millet. Angelic attributes the superior taste, texture and nutritionals of its bread to this proprietary process. The crisps are also:
- Non-GMO Project Verified
- Certified kosher and Pas Yisroel by OK Kosher Certification
- Free from dairy, egg, soy, peanuts, HFCS and other artificial sweeteners or preservatives
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“It’s a happy coincidence that we’re launching the crisps in time for the holiday season,” says Marino. “They’re toasted to perfection and topped with sea salt, making them delicious straight from the bag or paired with your favorite wine and cheese.”
Davidovich Bagels Now Certified Non-GMO
All Natural Products is pleased to announce that it has obtained non-GMO certification for its world famous Davidovich Bagels as part of its quest to provide the best products in the market place. The use of genetically modified ingredients has been a controversial topic all over the world. All Natural Products made a commitment several years ago to never use genetically Erectile dysfunction, also known unica-web.com levitra 40 mg as male impotence, is a problem in the United States. It greatly helps menopausal women and is popularly known as “Amazonian levitra buy generic” in that region. Users of this medicine overnight cialis delivery have reported improved performance after its use. Kumara jelly is the most preferred ED medicine just because of the presence of counterfeit web stores. no prescription sildenafil modified ingredients in its world famous Davidovich bagels, but now those bagels are officially certified as GMO free.
This certification adds to the list of important oversight for All Natural products, including being kosher certified, Pas Yisroel, all natural, third-party audited, certified Made in NYC, certified Pride of NYS. With the exception of egg bagels, Davidovich bagels are vegan.
-Vegan (except our egg bagel)
Junior’s Cheesecake Gains Traction at Retail
By Lorrie Baumann
Renowned New York bakery, Junior’s Cheesecake and Desserts, is gaining traction in the retail marketplace after opening a 103,000 square foot baking facility in Burlington, New Jersey, that gave the company the capacity to expand beyond supplying its own restaurants with cheesecakes that have been consistently voted New York’s best.
“We’re really excited about the progress that Junior’s has made in the past year. We have successfully transitioned our business from our Brooklyn facility to a state-of-the art facility in Burlington, New Jersey,” said Alan Rosen, the company’s third-generation Owner. “The best part is that we have more room to make our desserts the same way we have in Brooklyn for more than 65 years. I can proudly say that the recipe has not changed one ounce.”
New York has voted Junior’s cheesecakes the best the city has to offer every year since the early 1970s, and Junior’s is still using the same cheesecake recipe developed by Rosen’s grandfather, Harry Rosen, who opened his first restaurant on election day in 1950 with the idea that if Junior’s was going to be a great New York restaurant, it needed to serve great cheesecake.
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Junior’s still operates four restaurants, soon to be five, as well as the bakery. Three are in New York City – one in Brooklyn, one in Times Square and one in Grand Central Terminal. The fourth is in Foxwoods, Connecticut, and there’s one coming in Boca Raton, Florida. Junior’s also has satellites in South Korea and in the Barclay’s Center in Brooklyn.
“Over the past year, we have found ourselves in both bakery sections and frozen sections, depending on the needs of the retailer. Wegmans, Kroger, Tops Friendly Markets, ACME Markets, Stop & Shop – we are well represented in the New York market, including upstate,” Rosen said. “We are growing, but we still listen to the needs of our customers. In the past six months, we’ve gained retail distribution in over 1,500 stores, and we look forward to bringing to the whole country what New Yorkers have known forever – you haven’t really lived until you’ve tasted cheesecake from Junior’s.”
New for this year, Junior’s Cheesecake is featuring its six-inch Apple Crumb Cheesecake, seasonal specialties, and of course, traditional New York cheesecakes in 10 varieties. In addition to cheesecakes, Junior’s Cheesecake and Desserts also offers layer cakes, loaf cakes, shortcakes and tiramisu as well as seasonal specialties for any sweet occasion. “We are a full line bakery,” Rosen said. “We even customize items for special customers.”