Utica Bread to Expand Production
Utica Bread to Expand Production, Make Changes in Product Offering
Utica, N.Y., August 24, 2016 – Utica Bread is proud to announce that effective August 30th, 2016, it will expand production to meet growing demand from its wholesale accounts. This change will require a reformatting of the retail space and the retailer will reduce its custom-prepared food offerings at the space, to no longer offer sandwiches, soups and salads for the time being.
Utica Bread will continue to operate as a retail and wholesale bakery – seven days per week from 8 am – 2pm. Pre-prepared favorites like pastries, quiche, and the popular selection of savory and sweet croissants will still be available for retail customers on the go.
The retailer has full intentions of revisiting the made-to-order portion of the business in another location as Bagg’s Square and all of Utica continues to grow but, right now, it’s more important to maintain the high-level of quality promised by the Utica Bread brand.
“Since we opened our doors, it’s been all about the bread. We opened with a wide variety of products and services only to quickly find that the space would struggle to meet the demand for bread, pastry and made-to-order sandwiches, soups and salads. With more than thirty restaurants and foodservice establishments currently using Utica Bread, and the expressed customer demand for bread and pastry we almost immediately outgrew our space,” said Owner and Executive Chef Tim Hardiman.
“This is a proud moment for Utica Bread, where we find ourselves with such high demand for our products,” said Owner Chris Talgo.
Utica Bread would like to thank its customers for all their support in its first year of business and looks forward to serving all of Central New York with fresh bread and pastry for many years to come.
About Utica Bread
Utica Bread was opened in July of 2015 with a dream to bring great European bread to the city of Utica. The owners, Mothership Food Hospitality Group, Inc., owned The Tailor and the Cook and felt the area lacked specific quality hand-made artisan breads that they needed to sustain their proud reputation – so, they thought – why not make their own!
“Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.” – Lionel Poilane
