Bakery

What weighs 16 tons, is made in France, and turns out 320 loaves an hour? Its an oven, of course. But the Fringand Olympic is not just any oven. This brick-and-copper-faced beauty is the brand-new workhorse at Nashoba Brook Bakery, a retail and wholesale operation that produces 4,000 loaves daily. The oven doubles the bakerys bread-making capacity, and, according to Stuart Witt, a co-owner and baker, it arrived not a moment too soon. …

Tootie Pie Company, Inc. announced the completion of a very successful food show with Ben E Keith Foodservice in Oklahoma City, landing forty-three new restaurant customers across the state of Oklahoma. “I have been to literally hundreds of these food shows in my career and I have never seen such a positive response,” said Randy Graybill, Director of Wholesale Foodservice & Grocery. …

Great Harvest Bread Co. uses five simple and fresh ingredients to create its legendary whole grain breads, according to company owners Kim Hannon and John Smith. These ingredients include fresh-ground whole wheat flour, filtered water, yeast, salt and honey. They are mixed and baked without preservatives or artificial additives and the breads contain little or no fat, according to company officials. …

French baker and pastry chef Franck Bouget has joined the Spencers Fresh Markets team, said a spokesman for the local supermarket chain. …

Seven Stars Bakery has begun selling the first loaves of bread in decades made from start to finish in Rhode Island. …