Farm to Market baking ‘cult breads’ for its 20th anniversary
08/26/2013 3:39 PM
08/27/2013 8:02 PM
Kansas City’s Farm to Market Bread Co. is rolling out some “cult favorites” for its 20th anniversary.
The company, which was founded on Sept. 20, 1993, will first offer its Sunny Black and Brown bread — named after the bread’s key ingredients of sunflower seeds, black beans and brown rice. The bread will be on shelves from Sept. 13 to 22.
Farm to Market will offer a Chili Cheese Sourdough in October and then in November it will bring out a new bread in conjunction with the Roasterie, possibly a Black Russian bread using Roasterie coffee.
Farm to Market was founded in the back of Westport’s The Classic Cup restaurant in September 1993. Two years later it opened its own facility in Waldo. In October 2012, the company relocated from its 6,500-square-foot Waldo space to an 18,200-square-foot building at 100 E. 20th St.
Now it supplies freshly baked bread to 33 grocery stores and more than 100 restaurants, caterers and hotels in the metro, as well as Lawrence and Topeka in Kansas and a new customer in Lincoln, Neb.
Products include rosemary olive oil bread, Italian, asiago ciabatta, San Francisco sourdough, eight grain, 100 percent whole wheat, rye, challah rolls and buns, and egg buns and rolls.
To reach Joyce Smith, call 816-234-4692 or send email to firstname.lastname@example.org. Follow her on Facebook and Twitter at JoyceKC
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