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Kitchen Table Bakers Opens New 10,000-Sq.-Ft. Facility to Support Revamped Product Lines

Kitchen Table Bakers Opens New 10,000-Sq.-Ft. Facility to Support Revamped Product Lines

Tuesday, May 24th, 2016

Kitchen Table Bakers has announced that production of its ParmCrisps™ lines have moved to its recently opened 10,000-sq.-ft. production facility. Opened at the end of last year, the facility allows the company to meet growing consumer demand for its line of products.

Seth Novick, Vice Big Cheese, Kitchen Table Bakers

“Our new gluten-free, nut-free, and allergy friendly facility is truly game changing for our company and our brand,” said Seth Novick, Vice President. “This move gives us complete control over the baking process, quality assurance, and purity of all of our products. It will also allow our Grab-n-Go ParmCrisps™ Minis to retail at a lower price point. Our signature taste, texture, and quality rely on traditional, slow oven-baking. It’s not the fastest or cheapest way, but it’s the only way to consistently deliver safe and delicious crisps for our family of retailers, foodies, fans and those on restricted diets.” 

As Kitchen Table Bakers recently updated its Mindful Munching™ ParmCrisps™ recipe to be an all-natural, gluten-free, and hormone-free, this new facility provides an environment supported by quality assurance and purity controls to fulfill the specific requirements of its recipes. The company stated in a press release that the facility itself is gluten-free, nut-free, and allergy friendly.

The new facility nearly doubles the space available to the company as compared to its last production house, and also hosts new equipment to increase the production and packing capabilities of the company.

Kitchen Table Bakers said that in order to ensure that its products would still stay at the same level of quality, industry veterans were consulted on production flow, and research and development for the facility. 

The company specially designed rack systems, multiple revolving ovens, and custom depositing equipment to retain its product lines’ small batch, natural oven-baking process that is associated with the brand. 

Barry Novick, President, Kitchen Table Bakers“Our baking techniques are neither the cheapest nor the easiest methods, but we refuse to compromise when it comes to the quality and taste of our products,” added Kitchen Table Bakers’ President Barry Novick. “We made a promise to consumers twelve years ago to never compromise quality or consumer safety for expediency, and we’re proud to stick to that promise every day.”

The company said that with its new ParmCrisps™ recipes and new streamlined facility, it looks forward to matching consumers demand for a quality product and a mindful snack.

Keep reading DeliMarket News as we continue to bake up the latest in new facility announcements, and innovative recipes.

Kitchen Table Bakers