EAST HARTFORD, CONN. – In response to overwhelming consumer demand for Bakery On Main products, the gluten free company announced today its plans for a much larger new production facility and corporate headquarters.
The 10 Million dollar renovation of an existing 110,000 square foot facility is expected to be completed in the second quarter of 2014 and to be fully operational next summer. The new facility will be more than three times larger than the current plant and allow for future continued growth.
The new dedicated gluten free and non GMO facility will have state-of-the-art quality and hygienic production, SQF 3 Global Food Safety Certification in addition to being Kosher OU Parve, Non-GMO Project Verified and GFCO Certified Gluten Free.
“I am thrilled to be taking Bakery On Main to the next level,” said Michael Smulders, Founder and President. “It’s unreal to think we started in that little bakery in the back of my natural foods store just 10 years ago, yet here we are, poised as a leader in the gluten free food industry.”
ABOUT BAKERY ON MAIN
Bakery On Main was founded in 2003 with a simple philosophy: food that’s good for you should taste good too. It all started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened to his Celiac customers complain about the taste of many of the gluten free options available to them. He thought that no one should have to suffer because of a food allergy or other special dietary needs, and made it his mission to create products that were good for them but taste like they aren’t.
Today, the company’s premium gluten free products are made in a 34,000 square foot manufacturing facility with state of the art quality controls and in-house gluten testing on every batch. Located just a few miles down the road from the original bakery, the plant maintains the same small bakery quality by continuing to bake in small batches. For more information, visit www.bakeryonmain.com.
Source: Bakery On Main
