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For the past 7 years, Bakery On Main has donated gluten free products to CT Foodshare  to help the hungry families in our area and just this week,  for the 3rd year in a row, we also participated in the 2014 Convoy of Caring.

We are excited to announce that  as part of our Fall into Gluten Free Giving campaign at Bakery On Main, for every order made on our website http://www.bakeryonmain.com, ewe’ll donate $2 to the Connecticut Foodshare! How ’bout them apples? Just by ordering your favorite gluten free snacks, you can help feed those in need; with holidays approaching and spending rising, this will make a huge impact. Thank you in advance for your help!

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Here’s our Bakery On Main mobile in line with the rest of trucks donating food at the 2014 Convoy of Caring.

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Fall has arrived here in New England, which brings exciting things for Bakery On Main. We have many great events coming up that you’ll find us sampling our delicious snacks at. If you’re interested in finding out more about these events or attending them yourself, please visit our events page!

Convoy of caringOne upcoming event that we are very excited to be participating in once again is the 2014 Food Industry Convoy of Caring CT. We are proud to have represented Bakery On Main at this event for the last 3 years and look forward to the 2014 convoy to be even better than years past. The convoy is run as always by the CT Foodshare and has grown each year in part by the great coverage of our local media; like our friend Scott Haney pictured below!  IMG_0154  IMG_0151

 

Over the past 5 years, Bakery On Main had donated 95,899 lbs of food (about 80,000 meals!) we aim to keep this trend going and continue to be one of the leading contributors to Food Share CT’s haul each year! We look at this convoy as our inaugural kick off into the giving season, so this year we’ve decided to take it a step further from just merely donating food. For every purchase on our website during October, Bakery On Main will be donating $2 to the CT Foodshare! This is a great way to get your favorite Bakery On Main snacks and help those in need during a time where holiday spending rises!

If this post has inspired you and you’re interested in donating additionally, check out our We Support page for some excellent foundations and groups that we recommend and currently support!

 

 

 

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BAKERY ON MAIN HOLDS GROUNDBREAKING

Leading Gluten Free Manufacturer Holds Groundbreaking for Commercial Bakery

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From Left: Senator Gary LeBeau, East Hartford Mayor Marcia Leclerc, Michael Smulders founder and President of Bakery On Main, Executive Director of Business Development with the DECD Mr. Jacob Galloza, Mr. Adam Winstanley, CT State Representative Tim Larson.

EAST HARTFORD, CONN., June 5th, 2014 –Bakery On Main’s founder and president Michael Smulders was recently joined by State and local officials to commence ground-breaking on a new 111,000 square foot commercial baking facility at 127 Park Avenue, East Hartford CT.  The relocation of Bakery On Main from 375 Park Ave to just down the street, solidifies the company’s continued commitment to the city of East Hartford and to creating local jobs. Attending the ceremony to help celebrate the occasion were Senator Gary LeBeau (D), East Hartford Mayor Marcia Leclerc, State Representative Timothy Larson, along with key representatives from the CT State Department of Economic Development, Winstanley Enterprises, TD Bank and The Dennis Group.

The expansion is in response to the overwhelming consumer demand for Bakery On Main products, and the need for a larger gluten free commercial bakery to meet that demand. The Dennis Group provided architectural and engineering services for the $10 million renovation project, and construction management services are being provided by Winstanley Construction Management Group.  When complete, 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.

Funding for the project is being made possible in part by a $3 million loan from the State of CT and by financing through TD Bank. The expansion will enable Bakery On Main to more than quadruple in size and create more than 70 new jobs over the next few years. “I would like to personally thank DECD, TD Bank, the Town of East Hartford and the State of CT for their support”, said Michael Smulders.  “With this expansion, our growth in East Hartford can continue to progress and create new jobs within the community.”

Bakery On Main Founder and President Michael Smulders with his parents!

Michael Smulders with his parents!

To see more photos from the event, please visit our Facebook Page!

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BAKERY ON MAIN ANNOUNCES NEW PRODUCTION FACILITY

Leading Gluten Free Foods Manufacturer Expands to Meet Consumer Demand

FOR IMMEDIATE RELEASE

EAST HARTFORD, CONN., November 25, 2013 – 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.

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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.

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“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.

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