Seattle, Wash. (December 28, 2018) – The Essential Baking Company will unveil its new Take & Bake offerings at the Winter Fancy Food Show this coming January. The best-selling shelf-stable line will welcome twin-pack Demi-Baguettes, 4ct Ciabatta Rolls, and 6ct French Dinner Rolls to the assortment of handcrafted artisan breads. The new formats will start to roll into retailers February 1st.
For decades, The Essential Baking Company has continued to inspire bread-lovers across the country with fresh new products that don’t compromise on tradition and quality. They are excited to celebrate the new year with these dinner table favorites and continue to bring versatility to the take & bake category. With a 90-day shelf life (No freezing required!), FreshSEAL(TM) packaging and wholesome, preservative-free ingredients, The Essential Baking Company’s unique Take & Bake line has become a staple in the ovens, grills, and toasters of bread aficionados and busy families alike.
“The Essential Baking Company listens to customer feedback when it comes to developing new products, and we’d like to honor our customers by giving them what they’re missing,” said Kuanny Yin, Marketing Manager of The Essential Baking Company. “Our Take & Bake loaves have been well received and loved, but there’s a longing for portioned options and sandwich making vehicles. We launched these new varieties so that our customers can continue to create, bake, and enjoy new recipes while experiencing the same artisan quality that they’re used to.”
Founded in 1994 by George DePasquale, a 40-year bakery veteran, The Essential Baking Company now provides breads, pastries, crackers and desserts to grocery stores, cafes, restaurants, schools and hospitals across the Pacific Northwest, with national distribution on shelf-stable and frozen par-baked lines.
About The Essential Baking Company
Headquartered in Seattle, The Essential Baking Company was founded in 1994 by George DePasquale and the late Jeff Fairhall. The pair began by selling George’s artisan bread at the Fremont Farmers Market and moved into the Old Buchanan Building in Wallingford four years later as demand grew. After outgrowing the original warehouse, the company moved to the Georgetown neighborhood in south Seattle where it remains today with Tom Campanile as CEO and president. The Essential Baking Company’s breads are QAI Certified Organic, USDA Certified Organic, Non-GMO Certified and Kosher Certified, with a Certified Gluten-Free line also available. The Essential Baking Company’s products are available online nationwide or in-store in 41 states, including California, Hawaii, Florida and Illinois. Follow The Essential Baking Company at www.essentialbaking.com, Facebook and Instagram.
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