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Re s ta u ra n t D a i l y N e ws S a t u rd a y, M a y 1 7 , 2 0 1 4 4 R.W. BAKERS OFFERS QUALITY BREADS AND ROLLS R.W. Bakers is a European-style contract bakery committed to providing the food- service industry and retail marketplace with a consistent source of quality breads and rolls. It creates and bakes goods that become signature items on your menu or retail shelf. Its baked goods are flavorful, hearty and visually appealing. R.W. Bakers' main line plant pro- duces a wide variety of fully baked and frozen products, including bread loaves, sandwich rolls, hotdog and hamburger buns, sub and club rolls, table breads, dinner rolls and specialty baked products. It recently opened a new production area in its main plant for producing cakes and doughnuts. This portion of its business will be expanding. R.W. Bakers' gluten-free production area is a 30,000 sq. ft. dedicated bakery. It is certified gluten-free by GFCO and The Canadian Celiac Association, and is also kosher certified by Orthodox Union. An ever growing assortment of products produced in the gluten-free facility include breads, muffins, cookies, cakes, pizza crusts and granola. Co-packing and co-manufacturing have become an increasingly important part of its business. R.W. Bakers' employ- ees have years of experience and a wide range of baking expertise. Its plants are equipped with a wide array of production equipment and a variety of packaging options which gives great flexibility to its production capacity. It welcomes new opportunities to bake quality products for new customers under its own labels. Contact R.W. Bakers for full infor- mation on all aspects of its product line and capabilities. For more information, stop by booth #8013, call 231-799-9360, email info@ rwbakers.com or visit www.rwbakers.com. UPPER CRUST'S CROISSANT ROLL: THE 'ULTIMATE SANDWICH CARRIER UPGRADE' Upper Crust is a private company which has grown from a two-man operation in 1987 into an over $240 million bakery company over the last 30 years, primari- ly due to continuing successes in innova- tion and the exporting of successful new products to the United States, Asia and Europe. It is one of the largest manufac- turers of croissants, bagels, puff pastry and breads and rolls in North America. With an output of over two million crois- sants per day, the company may be the largest croissant maker in the world. The company's markets extend from North America to western and eastern Europe, Asia and Australia. Upper Crust services well-known key national and regional foodservice customers as well as distributors throughout North America, in addition to the traditional in-store bak- ery marketplace. In 2013, the company grew approxi- mately +16 percent behind new product innovation such as pret- zel breads and rolls and the development of new export customers in the U.S., Asia and Europe. This result makes Upper Crust one of the fastest-growing bakery companies of its size in North America. Upper Crust has currently com- menced the expansion of its manufactur- ing facility in response to market demand, particularly from the U.S. The company's five-year goal is to double sales from almost $240 million to $600 Continued on Page 50 Lee M. Oser CEO and Editor-in-Chief Kim Forrester Paul Harris Jeff Rosano Associate Publisher Lorrie Baumann Editorial Director JoEllen Lowry Zach Calvello Jeanie Catron Associate Editors Yasmine Brown Vicky Glover Graphic Designers Ruth Haltiwanger Mandy Feld Customer Service Managers Larry Blaskey Levi Borland Ryan Harter Lynn Hilton Carson Kieft David Lopez Justin Schmigel Account Executives Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2014. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy. AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA