Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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SPECIALTY FOOD NEWS three years for her gluten-free goods by selling her bread at the Marin Civic Center Farmers Market and her granolas at various natural food and gourmet markets throughout Northern California. PHILADELPHIA BAKERY CHAIN OPENS FIRST CAFE After 20 years in business, Philadelphia's Metropolitan Bakery has opened Metropolitan Cafe, next door to the bakery's flagship shop. The cafe offers sandwiches, soups, salads, snacks, desserts and coffee, plus seating for 20, in a modern, warm atmosphere. Georgia Meat Shop Offers Organic Cuts New gourmet meat market The Chop Shop, Dalton, Ga., offers gourmet meats cut to order, with an emphasis on organic and chemical-free meats and other products. The store also offers various condiments and cooking supplies such as pecan oil and stoneground grits and flour. LOCAL-FOOD DELIVERY SERVICE DEBUTS IN BAY AREA The recently launched San Francisco Bay Area company Good Eggs delivers organic and sustainable meats, produce and other goods, including ready-to-eat meals, from locally sourced farms and vendors. The company has created a delivery system that can bring together a single order within two days. 10% Of Any Wholesale order placed thru June Source code 13WHSF06 Hawaiian Food Truck Features Spam Follow us on Wholesale orders (888) 482-NUTs (6887) • FaX (757) 899-2281 www.vadiner.com • wholesale@vadiner.com 322 Main Street • Wakefeld, VA 23888-2940 USA 12 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Poi Dog Truck, a Hawaiian food cart in Philadelphia, launched in April with Spam dishes on the menu. Owners Kiki Aranita and Chris Vacca plans on serving saimin (a noodle soup), eggy breakfast tacos and musubi, a Hawaiian snack consisting of Spam layered with sushi rice and nori. Read Supplier News p. 87

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