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AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA Kimberly Oser Publisher Jules Denton Senior Associate Publisher Lorrie Baumann Editorial Director JoEllen Lowry • Jeanie Catron • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Sarah Glenn Customer Service Managers Stacy Davis • Jay Watson • Hannah Stefanovich Show Logistics & Distribution John Pechota Sales Floor Manager Marcos Morhaim Senior Account Manager Adrian Chacon • Nate Dumstorff • Richard Mariscal Anthony Socci • Steven Taylor Account Managers Tara Neal Director of Operations Enrico Cecchi European Sales OCG Show Daily is published by Oser Communications Group ©2017 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com Lee M. Oser Founder OCG Show Daily Monday, June 5, 2017 4 DAMASCUS BAKERIES INTRODUCES BROOKLYN BRED An interview with David Mafoud, Principal and third-generation Baker of Damascus Bakeries, Brooklyn, New York and Newark, New Jersey. OSD: Why the name Brooklyn Bred? DM: Brooklyn is what we are, and who we are. Our company, Damascus Bakeries, was born in Brooklyn in 1930, and we've been bred there ever since. OSD: Your Brooklyn Bred Pizza Crusts are now selling in many more stores since last year. Congratulations! Are you surprised by its success? DM: Thanks. Yes, we have had wonder- ful traction this past year. No, we are not surprised by the success, but we are very flattered to see that where we sell we have very quickly become the No. 1 sell- ing pizza crust. OSD: What makes your pizza crusts dif- ferent from others sold in stores? DM: The bite! The attitude! We formu- late our crusts with specialty "00" pizza flour; we fer- ment our dough extensively. The result is an authentic crust with a bubbly, crisp bite and pronounced aroma. OSD: Tell our readers about your new Neapolitan Thin Pizza Crusts. DM: They're delicious! They're about 33 percent thinner, and are smaller in size, so certainly they are ideal as a sin- gle pizza, or for the calorie-counting STICK 'EM UP! By JG Riley, Vice President of Media As my kids get older, I notice more and more how relieved I am that we kept a mostly healthy kitchen. One without too many empty calorie snacks and fatty free-for-alls. I say this because I see the tendency of their friends to gravitate toward fried chips, sugary sweet cakey things and choco-stuff more often than not. Don't even get me started about how mostly everyone in the United States is supposed to be overweight these days. Including me. Formaggio Brand cheese products have been in my refrigerator for over a decade because we love the results when cooking with the fresh mozzarella, with meat and cheese rolls, fresh mozzarella and provolone antipasto salads and now pre-sliced meat and cheese rolls and the smaller rolled versions called Artisan Wraps™. Oftentimes we would slice the fresh mozzarella and meat rolls into bite-size medallions and morsels as snacks. Kids love them no matter what their age and so do adults. I'm glad to report that Formaggio Brand has caught onto this trend of its loyal and growing fan base's snacking habits and has finally begun to roll out the quali- ty fresh moz- zarella snacks. First, there's the classic fresh mozzarella and cheese roll F o r m a g g i o 'rolled out' (truly sorry for the pun) about 20 years ago. Formaggio has just begun pre-slic- ing rolls and has put those slices into a convenient individual pouch called Roll-Ups™ – there are five spirals per EZ-open gusset bag in a 3.75-ounce package. All our favorite Formaggio Brand meat and cheese varieties are Continued on Page 73 Continued on Page 73