Specialty Food Magazine

Summer 2016

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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giving back I n a 10-year span, Dave's Killer Bread went from selling a handful of varieties of organic, seeded breads at the local Portland farmers market to becoming one of the nation's best-selling organic breads. In 2011, Inc. maga- zine listed DKB as one of the fastest-growing 5000 companies, and its recent acquisition by Flowers Foods, the nation's second-largest baking company, guarantees its reach will only increase from here. But it's the company's behind-the-scenes work offering Second Chance Employment to formerly incarcerated people that makes Dave's Killer Bread stand apart. The hiring practices now in place were inspired by a 2004 decision by co-founder Glenn Dahl to offer his brother Dave a job at the family bakery after Dave finished 15 years in jail. Determined to make it on the outside, Dave joined the business and ended up helping to create the breads that would elevate the company to rock-star status among fans. Through Dave's experience, the company created a formal way to help people with criminal records find more than a job; they're offered a chance at a career, a supportive community, and practical skills that help former inmates change the course of their lives. "Second Chance Employment starts with a career journey, but at this company, it's more than that," says Marty Nash, president of Dave's Killer Bread. "Our employee-partners have access to tools and resources to develop and enhance hard and soft skills, from personal finance to conf lict resolution. We also have a strong peer support network here." With 30 percent of its 300-person staff having a record, creat- ing an environment of support, respect, and honesty has been para- mount to success. At Dave's Killer Bread, "employee-partners with criminal backgrounds have peers they can talk to who can relate to what they're going through and show them that lasting change is possible," Nash continues. The company gives those who aspire to leadership positions avenues for growth in communication, coach- ing, and teaching skills, resulting in several former felons shining in leadership positions in the company today. The Bread Without the bread, there would be no movement. First introduced in 2005, the line quickly expanded to 17 varieties and is now sold across the U.S. and in Canada. All of the loaves—which include only certified USDA organic and Non-GMO Project Verified ingredi- ents—are packed with omega 3s, fiber, protein, and whole grains, and seeded all the way around and through with flax, sesame, and sunflower seeds, among others. Amaranth, barley, spelt, blue corn- meal, and pumpkin seeds are commonly found in the bread. The company does not disclose its annual sales, but it bakes approximately 80,000 to 90,000 loaves per day in its Milwaukie, Ore., bakery. Growth was so rapid that the co-founders Glenn, Dave, and Shobi Dahl sold 50 percent of the company to New York- based investment firm Goode Partners in 2012, to help expand the line into new markets and meet consumer demand. The merger also allowed for management shifts. John Tucker was brought on as CEO while Glenn, Dave, and Shobi stepped down from their day-to-day duties. They remained shareholders and members of the board of directors. The most recent move to expand was accomplished when Georgia-based Flowers Foods acquired Dave's Killer Bread for $275 million in 2015. Flowers, which operates 47 bakeries, believes add- ing Dave's Killer Bread to its line will allow the bakery to accelerate distribution while staying true to its mission to help others. The Dahls are no longer shareholders or board members, but the family remains the inspiration for the bread and giving people with crimi- nal backgrounds a second chance. Dave, who has had his challenges in recent years with mental health and other issues, continues to give talks in the community in order to facilitate open dialogue about incarceration and mental distress. Today the logo, which was designed in Dave's likeness, remains on all of the loaves. With 30 percent of its 300-person staf having a record, creating an environment of support, respect, and honesty has been paramount to success. Dave's bakes about 80,000 to 90,000 loaves daily. 136 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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