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O C G S h o w D a i l y M o n d a y, J u n e 8 , 2 0 1 5 1 0 MARY ANN'S BAKING COMPANY: OVER 50 YEARS IN THE MAKING By Brittany Gonzales, Sales and Marketing Coordinator, Mary Ann's Baking Company Mary Ann's Baking Company was established in 1961 in Sacramento, Calif. Through the '60s and '70s the bakery's focus was manufacturing its quality fresh products to supply California military and restaurants. In the 1980s, the company expanded to co-packing, delivering quality danish and donuts to large chain grocery stores and institutions. Growth of the opera- tion continued through the '90s and into 2000s with the addition of frozen product lines. In the fall of 2004, con- struction of a new 135,000 square foot plant was completed. The new facility has added more capacity and new prod- uct lines, allowing us to remain flexible and meet our current and future cus- tomer's needs. Mary Ann's Baking Company to this day is still family owned and operated. Over 50 years in the making, Mary Ann's Baking honors our traditions of the past and promise of the future. Two things that cross both dimensions are our people and our food. Were passionate people because we believe when you love what you do, great results follow. Exceptional food is why were in busi- ness. Our company values are formulat- ed for success, enabling us to meet our missions. One of our missions is con- tinuous improvement; this means remaining one step ahead so our cus- tomers experience the best the industry has to offer. Another is consistency, which is an undervalued asset in today's business world, and we strive to keep things humming so the inevitable fire drill is no longer neces- sary. We put people first and act with integrity and these are the foundation- al beliefs that make us who we are today and will ensure our success mov- ing forward. For more information, visit www.maryannsbaking.com or call 916.681.7444. ATTRACT NEW EVENT CUSTOMERS WITH ON-TREND MINI RECEPTION CAKES Looking for something new for your bak- ery case that will encourage customers to say, "I do"? Then consider trying the new Reception Cakes from The Swiss Colony. Reception Cakes showcase big taste with bite-size appeal. Reception Cakes are a slightly larger, two-bite cousin of the Petits Four. They are big on taste and offer creative appeal in multiple designs, including latticework. Customers rave about the luscious layers of flavor that greet taste buds as they bite into a pretty little package. Mini desserts are on trend in the era of bite-size portion control. Lots of mini cakes give customers more bang for their buck. Plus, they create impressive dis- plays when artfully arranged. There are myriad ways to display these individual- ly hand-decorated mini cakes in your bakery case to help draw customer atten- tion and educate how to display them at events. For example, Reception Cakes look great on platters or arrangements decorated with themed accessories for weddings, showers, baby reveals, graduations, tailgating par- ties, office parties, birthday parties and more! The little cakes can be stacked into clever designs or even laid out to spell a person's name or a happy sentiment. Consider selling Reception Cakes individually or in pairs at point-of-sale with a cup of tea or coffee to encourage trial. Once a customer tries one, she'll be hooked. The Swiss Colony bakers have honed their mini layer cake expertise since 1961. Their exclusive recipes fea- ture moist cake and crème filling richly enrobed in sweet confection (not flavorless fondant) delivering a high-impact taste. All of Swiss Colony's baked goods are made in small batches with whole ingredients and the finest Wisconsin butter and cream. Reception Cakes are avail- able in five classic flavors: Vanilla, Double Chocolate, Lemon, Red Velvet and Carrot Cake. Additional hand decoration can be added for special occa- sions. For more information, visit booth #1133, contact Dan Moats at 888.411.405 or email contact@scretailbrands.com or contact@scretailbrands.com. COLUMBUS FOODS BRINGS A BIT OF ITALY IN THEIR CHARCUTERIE When the founders of Columbus Foods arrived from Italy in 1917, they brought a bit of Italy with their authentic Italian recipes and a mastery of the salame-mak- ing practice, crafting and selling Old World artisan salame in San Francisco, Calif., long before "artisan" was a well- known term. Since then, Columbus Foods has stayed true to the principles that were fun- damental to its founders – start with the finest ingredients, take extra time and keep it wholesome. Starting with the finest ingredients by hand-selecting whole cuts of premium meat and using real herbs and spices, taking extra time and care in slow curing its salame and slow roasting its deli meats that consumers will see and taste the difference. And since Columbus Foods uses wholesome ingredients, customers will never find gluten, artificial colors or flavors, binders, fillers or trans fats in any products. Today, Columbus Foods is one of the most respected meat producers of fine foods in the country, bringing its passion for food and commitment to authentic Italian culinary tradition to life. In addi- tion to authentic 100 percent pork salame, the company manufactures premium- quality deli meats made with the finest whole cuts of turkey, ham, beef and chick- en. You can taste tradition in every bite. The latest trend in salame is the resurgence of variety and quality on the traditional charcuterie board. Columbus Foods recognizes and encourages this trend because it caters perfectly to one of its premiere specialties. Charcuterie (pronounced "shar-KYOO-ter-ee") is the art of making sausages and other cured, smoked and pre- served meats. The traditional charcuterie plate has been raised to a whole new level of artistry to entertain guests for any occa- sion. Columbus caters to those customer needs by making some of the highest quality and most authentic salumi in the U.S. that has been worth talking about for almost a century. Columbus focuses on making salame traditionally, with slow cooking times, high-quality ingredients and old world recipes adopted from various regions of Italy since 1917. Over the years, the company has also adopted a few of the finest recipes of Spanish and French influences to contribute to its grab and go line of salami. When it comes to quality, it doesn't get any better than Columbus as it only uses hand-trimmed, lean, quality cuts of pork along with the finest herbs, spices and other ingredients from all across the globe includ- ing the USA, Spain and Italy, just to name a few. Columbus Food salumieri masters attentively slow sure all of its salami the traditional Italian way in its Bay Area, Calif. franchises with various curing times to ensure that every one of its millions of pounds of salami consis- tently have the quality. Look and flavor profile that anyone will enjoy eating. With over 50 different Columbus salumi items in all shapes, sizes and fla- vors, consumers can create artistic char- cuterie plates for ultimate enjoyment. For more information, visit booth #4623 at IDDBA or visit www.columbussalame.com. WHY AMOROSO'S WILL BE YOUR BREAD AND BUTTER The quality of the bread you offer cus- tomers says a lot about the quality of your restaurant, sandwich shop, super- market or foodservice operation. That's why Amoroso's Hearth-Baked Bread and Rolls will help attract new customers and enhance the reputation of your business. For more than 110 years, beginning in 1904 in Philadelphia, Amoroso's Baking Company and their authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheese steaks, hoagies, roast beef and roast pork sandwiches are made of. In the past 40 years, that reputation has spread across the country and around the world. Amoroso's is "Why Philly sand- wiches are world-famous."™ Frozen operations, a par-baked pro- gram and a foodservice division have enabled customers in 50 states, as well as Bermuda, Canada, the Dominican Republic, Guam, The Philippines and Puerto Rico, to enjoy Amoroso's prod- ucts. Through all of the growth, the com- pany still relies on its closely-guarded family recipe. Using only the finest ingredients, Amoroso's Hearth-Baked Bread and Rolls are baked from scratch 24 hours a day, seven days a week and delivered fresh every day in the greater Philadelphia area, or flash-frozen for immediate shipping. The result is a superior product with a light, crisp crunch on the outside and a soft, yet firm bite on the inside. Amoroso's state-of-the-art frozen facilities, "Thaw & Serve" and "Par- Baked" programs now bring the classic Philly sandwich roll to venues anywhere in the United States or around the world. The quality of Amoroso's frozen prod- ucts is so high that Philadelphia expatri- ates always recognize that unique Amoroso's taste. With the resources and capacity to service both small and large businesses, supply fresh or frozen bread and rolls – even design custom prod- ucts tailored to specific com- pany needs – Amoroso's is the local Philly bakery that's an international resource. Now the roll that made Philly sand- wiches world-famous is available world- wide. Stop by Amoroso's in booth #3946. For further information, contact Bob Rector at 267.295.0530 or brector@amorosobaking .com, or visit www.amorosobaking.com.