Specialty Food Magazine

WINTER 2015

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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Preview the NEW Member on specialtyfood.com i l t y f d Product Marketplace This online resource will offer innovative products and help you connect with the best artisans in the specialty food world. © 2015 F. Gaviña & Sons, Inc. From our beginnings as a small custom roaster, we've grown over four generations into a business that still values family and coffee above all. And we're honored to offer the kind of there-any-time-you-need-us service, equipment, support, expertise and advice our partners have come to expect. Because, like you, our business was built one cup at a time. Come visit us at Winter Fancy Food Show, Booth # 663. gavina.com 1.800.428.4627 /gavinacofeeco You pour your heart and soul into your business. The least we can do is help pour the cofee. coffee above all. And we're honored to offer the Having a passion for such initiatives doesn't always come easy. "It's costly to be sustainable," Ross admits. "Just like shop- ping organic is expensive—it's the same when running a sustainable business. You can go mainstream or go as organically minded as you can." She plans to switch to printing on recycled paper in the future. Awards and Moving Forward… In addition to the company being honored by the Martha Stewart American Made competition and winning a sofi Award for Outstanding Product Line in 2014, Tonewood was named a Yankee Magazine Editors' Choice Food Award winner for its maple cubes in Fancy and Grade B. "Recognition is helpful when you are in the trenches," Ross says. "It's nice for our team to see and experience the recognition also." The company is showing no signs of slowing. "We have new product launches planned for 2015, but our biggest push will be to build retail distribution across the country. We also hope to add at least one sugar maker in the coming year," Ross says. As for her impact and sustainability efforts, she says, "We try to do what we can. You just chip away at it." Winter Fancy Food Show Booth 663 Denise Shoukas is a contributing editor to Specialty Food Magazine. "We support our local maple farmers by paying them a premium for their syrup as well as a labor rate. We also hope to pay them a dividend once Tonewood is in a fnancial position to be economically sustainable." WINTER 2015 79

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