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AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA Lee M. Oser CEO and Editor-in-Chief Jules Denton Kim Forrester Sharon Kether Delaney Oser Associate Publishers Lorrie Baumann Editorial Director Jeanie Catron JoEllen Lowry Associate Editors André Gressieux Art Director Yasmine Brown Krystal Robles Graphic Designers Caitlyn McGrath Sarah Glenn Customer Service Managers Stacy Davis Kimberly Stevens Tara Neal Jamie Green Margaret Oser Jamie McReynolds Show Logistics & Distribution Marcos Morhaim Sarah Robinson Carlos Velasquez Account Managers Enrico Cecchi European Sales OCG Show Daily is published by Oser Communications Group ©2016 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.osercommunicationsgroup.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy O C G S h o w D a i l y M o n d a y, Ju n e 6 , 2 0 1 6 4 PRE-SLICED IS PRETTY NICE By JG Riley Formaggio Brand is known for its trend- setter status in the dairy case, and this year is no exception. The meat and cheese log-shaped rolls Formaggio Brand pioneered more than 20 years ago (when the concept originally looked like a hockey puck), has spawned leagues of imitators across the country, and interna- tionally, in the ensuing decades. What more can Formaggio Brand do with its meat and cheese rolls that could possibly warrant an article? Well, we've seen in the past that they offered a bias- cut end. That looked pretty sharp in the case, but that innovation happened already a few years ago, and besides, they've already returned to the straight cut. What about the fact that Formaggio Brand meat and cheese rolls are seen in recipes on favorite TV shows now? Although impressive, that's not the rea- son for this article either. The big news is something so simple I wonder why they or anyone else didn't do it years ago. F o r m a g g i o Brand's cheese and meat rolls are now pre- sliced and shin- gled! B r i l l i a n t ! Thanks for finally doing this, Formaggio Brand. This change is a time saver and creates a much more beautiful serving. Imagine just opening the e-z peel pack- age and shuffling onto a pizza crust the fresh mozzarella and pepperoni medal- lions without so much as touching a knife BRED WITH A BROOKLYN ACCENT Is it any surprise that one of the hottest baby names for this year is 'Brooklyn'? These days, Brooklyn is the name to be, the place to be, and for those with guts, the way to be. Damascus Bakeries is all of the above. Since 1930, this third generation family-owned bakery has planted its roots in Brooklyn and baked award-win- ning Middle Eastern pitas and flatbreads, first for its own community and now for many others. Like many proud parents, Damascus Bakeries has chosen the name "Brooklyn" as its newest baby: Brooklyn Bred ® Bistro Breads. "We've been 'Bred in Brooklyn since 1930,' so the new brand name Brooklyn Bred was a natural for us," said David Mafoud, Co-Owner and third-gen- eration Baker. First in stores have been Brooklyn Bred Pizza Crusts: Traditional, made with specialty "00" pizza flour; Ancient Grains, made with organic Khorasan flour; both varieties fermented naturally for an authentic flavor and texture. "Pizza is all about the bite, and in Brooklyn, that could be the difference between life and death. Okay, I'm exag- gerating – a bit! But without exception, in Brooklyn, the success of every great pizza starts and finishes with its crust," said Mafoud. Under the same Brooklyn Bred label, Damascus has recently introduced its Olive Oil & Sea Salt Bistro Sticks, a savory cornucopia of culinary and enter- taining options, as well as its delicious 100 calories Country Potato Bistro Buns. In the next months, these Bistro Sticks and Bistro Buns will also be avail- able in a Sprouted Multigrain variety. By year's end, under the Brooklyn Bred label, Damascus will also introduce a line of thinner, crisper Pizza Crusts as well as party size Bistro Sliders. Says Mafoud: "It's time to roll up our sleeves, go back to the very basics and start creating fresh, outspoken and edgy Bistro Breds that will speak out to all – preferably with a Brooklyn accent!" For more information, visit booth #2146, go online to www.brooklynbred.com or contact David Mafoud at dmafoud@ damascusbakery.com. C o ntinued o n P age 6 5