- THE MAGAZINE
In response to overwhelming consumer demand for Bakery On Main products, the East Hartford, Conn.-based company announced plans for a larger production facility and corporate headquarters.
The $10 million renovation of an existing 110,000-square-foot facility is expected to be completed in the second quarter of 2014 and will be fully operational next summer. The new facility will be more than three times larger than the current plant and allow for future continued growth. The new dedicated gluten-free and non-GMO facility will have state-of-the-art quality and hygienic production and will feature SQF 3 Global Food Safety certification in addition to being Kosher OU Parve, non-GMO project verified and GFCO-certified gluten-free.
“I am thrilled to be taking Bakery On Main to the next level,” says Michael Smulders, founder and president. “It’s unreal to think we started in that little bakery in the back of my natural foods store just 10 years ago, yet here we are, poised as a leader in the gluten-free food industry.”