I guarantee you won't find anyone else doing what we’re doing here. The patent pending shelf-stable packaging of our Organic Bake-at-Home breads, and our extensive Organic Bake-Off product line-up will blow you away. Even the packaging is sexy! - Heller
Seattle, WA (PRWEB) February 27, 2015
The Organic Bake-at-Home breads, USDA Organic, Non-GMO Project Verified, are made in small batches with wild yeast and long fermentation, and its shelf-stable packaging allows for a 90+ day shelf life. The new line includes 5 new varieties: Sourdough, Rosemary, French, Italian, and French Baguette.
Similar to the bake-at-home breads, The Organic Bake-Off breads were developed to increase stores’ bakery sales through the commissary and generate awareness around Non-GMO and USDA organic ingredients. The category line-up is extensive and includes breads such as Rosemary, Sourdough, Raisin-Pecan, Olive, Rustic White, Roasted Garlic, Seeded Baguette, Rustic White Baguette and Sliced Multi-Grain and Sliced Columbia Rustic White.
The Gluten Free Deli Sliced Bread offers 50% larger slices in Classic White and Multi-Grain options. They come in shelf-stable packaging that allows for a 90+ day shelf life with no need to freeze! This bread is made in a dedicated gluten free, dairy free, soy free, and nut free bakery, making this bread suitable for those with a variety of dietary needs.
“We’ve been determined to find a way to make healthy bread accessible to people everywhere without any preservatives, and we've done it! We’re so thrilled about where this is going. There are essentially no boarders, and its horizon is limitless." - Leslie Heller, Sr. Marketing Manager
About the Company:
Our founder, George DePasquale, plays a vibrant role at The Essential Baking Company. His passion for excellent bread stems from his childhood in New York where he frequently baked with his mom. At the age of 18, he moved to San Francisco to further develop his baking skills and learned about wild yeast and the important role it plays in giving artisan bread its deep, complex flavor. Twenty years later he moved to Seattle and opened The Essential Baking Company, where he continues to hone his skills in the bakery every day. Now located in the Georgetown neighborhood of Seattle, the company has expanded to include a gluten free bread line made in a dedicated bakery. http://www.essentialbaking.com.