David Glass Validated on Use of High-Quality Natural Ingredients; "The Only Way to Bake and Cook

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David Glass, founder and owner of Dessert by David Glass, sees the recent flurry of legislative activity concerning the ban of trans fats in restaurants in New York City, Connecticut, Massachusetts and several municipalities throughout the United States as confirmation of his long- standing belief that the nutritional value of food is as important as its taste.

David Glass, founder and owner of Dessert by David Glass, sees the recent flurry of legislative activity concerning the ban of trans fats in restaurants in New York City, Connecticut, Massachusetts and several municipalities throughout the United States as confirmation of his long-standing belief that the nutritional value of food is as important as its taste. His company, headquartered in Bloomfield, Connecticut, is a manufacturer of all-natural gourmet cakes for food service and retail customers.

"I believe that using high-quality natural ingredients is the only way to bake and cook," says Mr. Glass who began his career as a young chef in Paris. "I would never use partially-hydrogenated fats or oils. I taste a difference between natural and synthetically formulated products and am conscious of what I eat from a health standpoint."    

"I cook at home the way my parents and grandparents did," he continues, "using fresh ingredients selected for appearance, aroma and taste. I create gourmet cakes at my factory, using the same selective process. We purchase the highest quality ingredients and I personally taste every batch. Our baking process reflects my old- world sense of caring about food, too; our cakes are poured, baked, decorated and wrapped by hand."

Mr. Glass thinks that legislative interest in banning trans fats parallels a growing national trend towards healthier eating habits and that the timing is right for changes in the food industry.

"When I started my company is 1983, interest in natural foods was relatively small. In the past few years, growth in the natural foods market segment has exploded. Consumers are driving sales at the retail level and shaping dining trends."

Desserts by David Glass supplies frozen, gourmet cakes to food service and retail clients throughout the United States. The firm names Wild Oats, Whole Foods, Trader Joe's, Omaha Steaks, United Supermarkets in Texas, AJ's Fine Foods in Arizona, Zabar's in New York City and Stew Leonard's amongst its retail clients. Food service clientele include restaurants, hotels, and country clubs in most major U.S. cities in addition to Northwest Airlines.

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