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O C G S h o w D a i l y S u n d a y, J u n e 2 , 2 0 1 3 1 8 MARSHIE'S BAKING COMPANY PUTS A PARTY IN EVERY CAKE Marshie's Baking Company specializes in Premium Bundt/Ring Cakes, Pound Cakes and Gourmet Caffe' Cakes. All of our cakes are made with the finest premium ingredients from recipes that have been perfected from over 76 years of baking. Our Premium Bundt Cakes are available in 8-ounce, 16-ounce, 26- ounce, and 32-ounce in a variety of fla- vors. Old-Fashioned Pound Cakes are 26 ounces in size and available in Blueberry, Cherry Cheese, Caramel Apple and Cinnamon. Marshie's Gourmet Caffe' Cakes are 16 ounces in size and available in Chocolate Pound, Golden Pound, Five Flavor Pound and Lemon Pound. Marshie's currently operates out of its state of the art bakery facility in Birmingham, Ala. Marshie's takes great pride in our attention to detail, safety and cleanliness. Marshie's rich history began in late 1940 when Dora Marsh ("Marshie") opened Marshie's Bakery. In 1987, the bakery closed for business when Dora passed away. Marshie's legacy has been carried on by her eldest son, Bill, who started his own commercial baking company in 1986. In 2011, Marshie's Baking Company acquired a baking facility in Birmingham, and another located in Salt Lake City, Utah. The remodeled Birmingham facility, now the headquar- ters for Marshie's Baking Company, c o n t a i n s approximately 2,000 square feet of office space and over 41,000 square feet of p r o d u c t i o n area with the capacity to produce 20 million pounds of product a year. The Salt Lake facility currently adds another 10 million pounds of production capability. Today, Bill is President of Marshie's Baking Company, which bears his mother's name. Visit Marshie's at the Dairy-Deli-Bake Show, booth 1766 and taste the Marshie's experience. For more informa- tion about Marshie's Baking, please call 205-591-8744 or email www.marshies bakingcompany.com. Labriola. "Ten years ago pretzel bread accounted for one percent of our sales. Today it is at 30 percent and on the rise." Labriola cites the success of his farmer's market customers as the first evidence of the pretzel bread craze, stating that most of the farmer's mar- kets they distribute to see 30-40 per- cent of their sales from pretzel bread. The concept of soft pretzels as bread is by no means new. German set- tlers brought pretzel bread with them when they came to the United States and there are delis on the east coast that have been serving sandwiches on soft pretzels for decades. However, the evolution from soft pretzel as bread to an actual bread with the flavor of pret- zel and a texture all its own is a newer development. Labriola noted, "About 20 years ago I tried my first pretzel bread. I did- n't think much of it at the time, but then the chef at Chicago's McCormick Place requested it. We formulated our signa- ture dough and recipe and began mak- ing it for him. The trend has been on the rise ever since." Today Labriola Baking Co., which combines artisan baking and handcrafted elements with six automat- ed production lines, distributes its sought-after pretzel bread nationally to restaurants, club stores, grocery stores, farmer's markets and also through its cafe in suburban Chicago. Artisan pretzel bread is a far cry from the sometimes dense or dry soft pretzel s available nationwide. It has a firm, but not overly crunchy crust, thanks to the soda lye bath the dough gets prior to baking. The inside is soft and a bit sweet, perfectly complementing the coarse ground salt sprinkled on top. As to why pretzel bread makes an ideal substitution for regular buns or rolls, there is simply more flavor and more complexity to pretzel bread. It holds up to today's loaded gourmet burg- ers without sogging or falling apart. Pretzel bread isn't the first artisan bread to hit craze status. Ciabatta bread was a similar trend and before that it was bagels and even before that there was the croissant trend. According to Labriola, "The pretzel bread craze is relatively new and peo- ple are excited about discovering it— whether at their local restaurants or in the own kitchens. It, like the other now ubiquitous bread trends that came Labriola (Cont'd. from p.1) before it, won't go away. It will level off at some point, however we are not even half way along in that evolution." Labriola Baking Co., headquar- tered in Alsip, Ill., distributes is quali- ty, artisan breads and baked goods to restaurants, hotels and supermarkets, club stores, institutional locations and specialty grocers. Founded by Richard Labriola in 1993, Labriola combines handcrafted artisan breadmaking tech- niques with automated production resulting in sought-after, top quality products using the purest ingredients. Quality and authenticity are the foun- dation of Labriola and everything is done in the name of taste. Over the years, Labriola has received numerous awards including: Food Industry News' Entrepreneur Award, American Culinary Federation Purveyor of the Year award and the Governor's Small Business Person of the Year award. In 2008, Labriola opened the Labriola Bakery Café in Oak Brook, Ill. that has a menu celebrating European tradition. For more information, visit booth 2366 or go online to www.labriola baking.com. THE COOKIE OF THE MONTH: OFFERING BAKERY CUSTOMERS A TASTEFUL ADVENTURE By Amanda Osorio, Marketing Manager, J&J Snack Foods Corp. The Cookie of the Month program is designed for those core bakery cus- tomers who crave new flavors and excitement in their lives and pantries. With some of the most unique varieties of cookies J&J Snack Foods Bakery Division has to offer, this program strives to deliver cutting edge flavors that change with the seasons. The pro- gram is designed to identify the cookies and in-store bakery to the different times of the year. The Cookie of the Month program creates a destination within the in-store bakery, driving excitement to cookies and increased exposure to everyday cookies. The pro- gram has 12 flavors, such as Red Velvet, Salted Caramel, Lemon Blueberry, Pumpkin Caramel and Gingerbread, each connected to a month of the year. These cookies come in 1.5-ounce frozen dough pucks; simply pan and bake! Points of sale display signs for each fla- vor are included for additional support free of charge, in addition to Cookie of the Month sticker labels! Check out the full calendar of flavors at booth 4845 at Dairy-Deli-Bake. J&J Snack Foods Corp. is a leader and innovator in the snack food indus- try, providing nutritional and affordable branded niche snack foods and bever- ages to foodservice and retail super- market outlets. Manufactured and dis- tributed nationwide, our principal prod- ucts include S u p e r p r e t z e l , Pretzel Fillers and other soft pretzels, ICEE, Slush Puppie and Arctic Blast frozen bever- ages, Luigi's, Minute Maid frozen juice bars and ices, Whole Fruit sorbet, Fruit-a-Freeze frozen fruit bars, Mary B's biscuits and dumplings, Daddy Ray's fig and fruit bars, Tio Pepe's and California Churros churros; The Funnel Cake Factory fun- nel cakes, and several cookie brands within Country Home Bakers. For more information, please visit us at www.jjsnack.com. Minute Maid is a registered trademark of The Coca-Cola Company. For more information, visit booth 4845, go online to www.jjsnackfoodservice .com or call 800-989-9534 x6140.