Angelic Bakehouse, a producer of fresh sprouted grain bread, will introduce a new pizza crust later this month at the Natural Products East trade show scheduled for Sept. 26-28 in Baltimore.
“The new pizza crust was developed for somewhat selfish reasons,” said Jenny Marino, president of Angelic Bakehouse. “We truly believe in eating natural whole grain products, and we wanted a new and interesting way to dish it up to our friends and family. What’s better than pizza?”
All of Angelic’s products are made with non-bioengineered whole-sprouted grains, natural sunflower oil and locally sourced domestic honey, and the pizza crust will be no different, the company said.
“We understand how hard it is to get children to enjoy whole-grain alternatives. It’s a struggle we face daily,” Ms. Marino said. “We are producing specialized products such as pizza crusts, dough, french baguettes, bread and rolls that enhance not only the nutrition of meals, but also the quality.”
In addition to providing consumers with alternative whole-sprouted grain options, the pizza crust is expected to allow Angelic to enter a new market space and expand outside of the bread aisle.
“Our goal is to introduce consumers to a variety of specialty whole-sprouted grain breads,” said James Marino, executive vice-president of Angelic Bakehouse. “The upcoming trade show gives us the opportunity to launch not only the new crust, but all of our products at a national level.”
Angelic Bakehouse currently sells products at Whole Foods Market in the Midwest and Northeast regions of the United States, but hopes to use contacts made at the upcoming trade show to expand nationally. To accommodate increased production, Angelic Bakehouse said it will be expanding into a 22,000-square-foot facility in Cudahy, Wis., later this year.
“The new pizza crust was developed for somewhat selfish reasons,” said Jenny Marino, president of Angelic Bakehouse. “We truly believe in eating natural whole grain products, and we wanted a new and interesting way to dish it up to our friends and family. What’s better than pizza?”
All of Angelic’s products are made with non-bioengineered whole-sprouted grains, natural sunflower oil and locally sourced domestic honey, and the pizza crust will be no different, the company said.
“We understand how hard it is to get children to enjoy whole-grain alternatives. It’s a struggle we face daily,” Ms. Marino said. “We are producing specialized products such as pizza crusts, dough, french baguettes, bread and rolls that enhance not only the nutrition of meals, but also the quality.”
In addition to providing consumers with alternative whole-sprouted grain options, the pizza crust is expected to allow Angelic to enter a new market space and expand outside of the bread aisle.
“Our goal is to introduce consumers to a variety of specialty whole-sprouted grain breads,” said James Marino, executive vice-president of Angelic Bakehouse. “The upcoming trade show gives us the opportunity to launch not only the new crust, but all of our products at a national level.”
Angelic Bakehouse currently sells products at Whole Foods Market in the Midwest and Northeast regions of the United States, but hopes to use contacts made at the upcoming trade show to expand nationally. To accommodate increased production, Angelic Bakehouse said it will be expanding into a 22,000-square-foot facility in Cudahy, Wis., later this year.
