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| What's New | Breadsmith in the News |
JUNE 18, 2008 The Charlotte Observer  Food notes - Breadsmith Bakery Opens in Fort Mill Breadsmith opened its first Carolinas franchise Monday in Fort Mill, S.C. Started in Wisconsin in 1993, this bakery business is know for its crusty European-style breads, baked daily from scratch. more... JUNE 18, 2008 CreativeLoafing.com Tasty bites The Milwaukee-based Breadsmith, an artisan bakery with breads and sweets, is now open. 2000 Highway 160 W. Fort Mill, S.C. more...
JUNE 15, 2008 The Charlotte Observer New businesses An artisan bakery called Breadsmith holds its grand opening Monday, but owners Mark and Lisa Daubenspeck have already been baking bread, rolls and sweet treats to give to area residents. Breadsmith is located at 2000 S.C. 160 West near Auto Zone. more... JUNE 15, 2008 The Charlotte Observer New bakery in Fort Mill A bakery known for handmade, hearth-baked breads opens Monday in Fort Mill. Breadsmith is a franchise started in the 1993 in Wisconsin. Their newest bakery, on S.C. 160 West in Fort Mill near Towne Tavern, is operated by Mark and Lisa Daubenspeck. The grand opening is 6:30 a.m.-6 p.m. Monday. more... JUNE 10, 2008 Business in Brief New bakery to open June 16 Breadsmith, known for hand-crafted artisan breads made in the tradition of master bakers, will open a bakery Monday, June 16, at 2000 Hwy. 160 West, Fort Mill. The store will be owned and operated by Mark and Lisa Daubenspeck. more... MAY 6, 2008 Milwaukee Journal Sentinel Food fight White vs. Whole-Wheat more... MAY 4, 2008 The Charlotte Observer (NC) excerpt from Indoor playground has lots of goodies for kids Fort Mill will soon have a Breadsmith. The bakery has locations in 12 states, and ours will be the first in the Southeast. Owners Mark and Lisa Daubenspeck will be serving "hand-crafted artisan bread made fresh from scratch using only the best ingredients." Dessert breads, muffins, cookies, scones and other sweets will tempt you as well. Breadsmith will be at 2000 S.C. 160 W., in suite 101 near Towne Tavern. more... APRIL 30, 2008 The Post-Crescent Fox Valley's specialty food retailers make finding favorites a pleasure I'm not a big shopper. The soaring ceilings of big-box stores overwhelm me, and the sheer volume of storefronts in a typical mall drives me to distraction. more...
MARCH 2008 Springfield! Magazine VOTED BEST BREAD BY SPRINGFIELD! MAGAZINE For the 8th year in a row, readers voted Breadsmith as the "Best Bread in Springfield." MARCH 15, 2008 The Forum Flour fuss flips bakers' profits Rob Roberts and other area bakers say soaring flour prices are forcing them to raise retail prices. more...
MARCH 2008 Milwaukee Magazine Ann Christenson is dining critic for Milwaukee Magazine. In the March issue, she writes about hamburgers in an article called Meister Burger. "The Sobelman Burger – a one-third-pound grilled Angus patty nestled on a glistening Breadsmith roll." MARCH 2008 WUWM Public Radio Burger Quest review with WUWM Public Radio (start clip at 8:19) WUWM Public Radio Lake Effect's Host/Producer Jane Hampden talks burgers with Milwaukee Magazine's Dining Critic Ann Christenson. "A great burger and fun place to go is Sobelman's...part of what's great about this and I can talk all about buns too...they have a wonderful Breadsmith bun. It's really a quality bun. If you have a really juicy patty and don't have a strong bun - it gets soggy and that can be a problem and that's not the case here. Sobelman's has a fantastic bun, a good burger and great value."
OCTOBER 10, 2007 The Plain Dealer Art and craft of crumb and crust A peachy sun creeps up on a Thursday morning in Lakewood. more...
JUNE 2007 Northeast Mesa Lifestyle & Gilbert Lifestyle Our daily bread Greg Farr flew fast - now he patiently works to ensure his breads arrive just right. more... MAY 9, 2007 The Paper of South Texas From chocolate bread to muffins and scones, plus go-to favorites of the highest quality An hour-long Internet search doesn't yield a definition for bread connoisseur. Panistas, perhaps? Or shall we call them Breadsmiths, as in Margie Carrasco, the owner of the nation's 32nd Breadsmith bakery, quickly approaching a year in business as the region's premier purveyor of artisan bread. more... MAY 2, 2007 Tribune Ex-pilot bakes up a new opportunity As part of his three-month training with Breadsmith, Greg Farr had to learn every job in the company, including baking. "It was daunting at first shaping the loaves. The experienced bakers make it look so effortless," he says. more... FEBRUARY 2007 Congregation Sha'arei Tzedek JOSEPH AND SHANA POLSKY RECEIVE LIFETIME ACHIEVEMENT AWARD Congratulations to Joseph and Shana Polsky on their lifetime achievement award for their dedication and service to the community. FEBRUARY 2007 Springfield! Magazine Enterprising Couples: Gary and Judy Malkmus invest 11 years in building gourmet bread bakery here (PDF) Its location at 3305 South Campbell upstages Springfield's once-thriving South Oaks Shopping Center and its prominent inhabitant Wal-Mart, and during the past 11 years many Springfieldians have found their way frequently to the Breadsmith, an outstanding gourmet bakery. more... (PDF) DECEMBER 20, 2006 East Valley Tribune Labor of Love Christmas Bread: Panettone, a sweet bread full of rum-soaked fruit and nuts, is a traditional holiday treat in Italy. Created in the 15th century by a falconer named Ughetto Atellant, panettone was an offering of love to Adalgisa more... NOVEMBER 13, 2006 Rio Grande Valley Business Journal Breadsmith banks on lure of fresh loaves There is nothing like the wonderful aroma of bread baking in an oven. A new McAllen franchise business is counting on this to lure in customers. more... OCTOBER 25, 2006 The Paper of South Texas Valley Coffee Isn’t for the Birds On the eve of hosting the country’s biggest birding event, the Rio Grande Valley lags behind in support of coffees that could stave off the rapid decline of bird species and their shrinking habitat more... SEPTEMBER 21, 2006 Cranford Chronicle Upscale bakery is one of several downtown arrivals The building at 30 North Ave. West has a varied history. It has been a hot spot for retail, a storefront coveted by banks, and a glaring example of vacancies in the downtown. more... JULY 19, 2006 AZCentral.com Owner pilots area bakery Greg Farr discovered the taste of handmade breads and quaint bakeries when he walked the cities of Europe during his career as a pilot for US Airways. There was nothing quite like that back home in Seattle. more... MAY 25, 2006 The Forum
BREADSMITH OF FARGO NAMED SMALL BUSINESS OF THE YEAR ...Breadsmith in Fargo, an artisan bread bakery, received the Small Business of the Year award. Nominations outlined the business's strong customer service, expert management and excellent products. more... APRIL 11, 2006 Milwaukee Journal Sentinel A '70s idealist finds grains of wisdom It was the 1970s. I was young, filled with ideals, fresh out of college. Cooking to the beat of my generation, I embraced the natural foods movement with single-minded zeal. more... APRIL 2006 Springfield! Magazine VOTED BEST BREAD BY SPRINGFIELD! MAGAZINE The Breadsmith bakery, which now also distributes through Harter House Markets, repeated as the readers' favorite bread producer well ahead of even the combined votes cast for Panera Bread and St. Louis Bread Company – now one and the same – as well as other runnersup J. Parrino's, Aunt Martha's, Olive Garden and Red Lobster. MARCH 16, 2006 Press Release The Wicked Hop Builds the World's Largest Reuben Sandwich On March 17, 2006, The Wicked Hop bar and restaurant will build the world's largest Reuben sandwich, using an 100-pound loaf of Breadsmith Traditional Rye bread as one of the main ingredients. The Reuben is a combination of corned beef, sauerkraut, Swiss cheese and Russian dressing on Breadsmith's Traditional Rye bread. more... FEBRUARY 2006 Modern Baking People in Baking Tim Malouf was named president of Breadsmith Franchising, Inc., Whitefish Bay, Wis. more... FEBRUARY 10, 2006 The Business Journal People on the Move Tim Malouf is the new president of Breadsmith Franchising, Inc., the Whitefish Bay-based owner of retail bakery stores. more... FEBRUARY 2, 2006 The Detroit News Breakfast treat's good all day Old-fashioned coffeecakes are sweet, rich and crumbly. Most have a mixture of cinnamon and chopped nuts in the batter or used as a topping. Sour cream is often a key ingredient, too. And just as the name indicates, coffeecakes nicely complement a cup of coffee. But that's not all, folks! more... JANUARY 31, 2006 BizTimes Daily Breadsmith Franchising names new president Breadsmith Franchising Inc. today announced the appointment of Tim Malouf as president. Malouf most recently served as vice-president and has been with the Whitefish Bay-based company since its founding in 1993. more... JANUARY 17, 2006 Milwaukee Journal-Sentinel No matter how you slice it, it's all bread Buying a loaf of bread - or even a sandwich - is both more glorious and more complicated today than ever before. more... JANUARY 10, 2006 Milwaukee Journal-Sentinel The wonder of bread preferences I heard a segment on National Public Radio recently about Wonder Bread falling on hard times. more... NOVEMBER 1, 2005 QSR Magazine 2ND PLACE WINNER FOR GRAPHIC DESIGN DISTINCTION! 2005 QSR/FPI Foodservice Packaging Awards Honoring a single foodservice packaging product that, through its use of graphics and graphic design elements, enhances the aesthetic/visual appeal of the package to the consumer and creates a great brand image and awareness for the operator. more... AUGUST 21, 2005 The Daily Herald 3,881 miles his way Kent Seggebruch doesn't go to work every day, or even every week, anymore. With a 1,940-mile, one-way commute to his business, it's easier to run things from his house. more... JULY 27, 2005 Milwaukee Journal-Sentinel Give a dog a bone The dog days of summer have brought a bright idea to the Breadsmith shop at 2632 N. Downer Ave. For the next few weeks, they'll make and sell dog bones for $1, with all proceeds going to the Wisconsin Humane Society. more... MARCH 18, 2005 The Business Journal Pilot aiming high with bread company franchise Albert Hasse, president of Wisconsin-based Breadsmith Franchising Inc., is entering his bread company into an inaugural sortie this year in the Western U.S. franchise market. And who better for Hasse to select as the Valley’s first franchisee than a genuine top gun? more... MARCH 7, 2005 The Business Journal Whole-grain rebound fortifies Breadsmith Franchiser plans measured growth Breadsmith Franchising Inc. president Albert Hasse -- having seen the glaze melt off the doughnut of his overbuilt former employer, Krispy Kreme -- is planning more measured growth for his Whitefish Bay-based breadmaking chain. more... FEBRUARY 24, 2005 The Detroit News Laid-off workers build new careers in baking Bloomfield Hills partners weathered tough economy, low-carb craze. They invested in the bakery during the low-carb craze, weathered the storm and now expect to catch the next wave, a renewed interest in healthy whole grain breads. more... DECEMBER 2004 Lakewood Buzz.com Giving Back on December 19th... Lakewood Businesses Make it a Day to Help Neighbors While the team has everything in order for their day of giving back to our community, one of the team members will literally be working the midnight oil to get ready... that's Breadsmith. Proprietor Ginius Macys says he'll begin the process of making up to 30 loaves of healthy artisan bread for the charitable day starting late the night before. more...
NOVEMBER 1, 2004 QSR Magazine 2ND PLACE WINNER FOR GRAPHIC DESIGN DISTINCTION! 2004 QSR/FPI Foodservice Packaging Awards Bigger and better was the unofficial theme of this year's awards program. In year two of the partnership between QSR and the Foodservice & Packaging Institute, we enjoyed more entries -- roughly 50 percent increase this year -- and extended the judging period to two days. Entrants ran the gamut from the humble paper bag to corn-based containers to a giant lentricular popcorn tub, and hitting all points in between. The panel of judges came from a variety of backgrounds, too, but there was actually little disagreement in their reactions to the entries. Either they were an extraordinarily nice group of people, or the winners in this year's competition really did stand out. In truth, it was some of both. more... OCTOBER 28, 2004 The Detroit News VOTED BEST PUMPKIN BREAD BY THE DETROIT NEWS! Taste Panel: Pumpkin Bread This one put a big smile on testers' faces ’Tis the season for anything pumpkin — from soups to seeds to muffins to bread. And while pumpkin bread would be a particularly apropos menu item at your Halloween dinner, it’s also a good choice to serve right through Thanksgiving. more... Congratulations to Breadsmith of Springfield for being recognized as having the "Best Bread" in Springfield Magazine's 2004 Readers' Poll. MARCH 25, 2004 The News-Leader European hard-crust breads, small-town service The Malkmuses bake European hard-crust breads and some soft-crust breads. They bake seven different types of bread daily. In addition, they offer a number of specialty breads each day of the week, which are posted on a calendar in the store. Among the specialty breads: raisin walnut, tomato basil, wheat flax seed or challa. "Everything is made from scratch. We use no mixes, and don't add fats, oil or preservative," said Gary Malkmus. An employee who mixes the dough comes in to work at 1:30 a.m. At 5 a.m. two bakers arrive and cut dough, shape it and place it on racks. The bread is baked in a steam-injected hearth oven. This gives their bread the crusty exterior. more... FEBRUARY 2004 Baking Buyer Are You Experienced? Bakeries increase sales by selling more than just products and services. Picture if you will a farm fresh apple pie that's just been pulled from the oven and is cooling on a windowsill. Red and white gingham curtains softly flap in the breeze and the inviting smell of cinnamon and apples hangs in the air. Now ask yourself how many of your customers have ever actually seen this in their own lives. If they are under the age of 40, grew up in a city or had two working parents, the answer is probably never. But that doesn't stop them from wanting it. more... FEBRUARY 2004 Modern Baking Breadsmith Opens Third Ohio Store Breadsmith, Whitefish Bay, Wis., recently opened a new store in Lakewood, Ohio, near Cleveland. The store is the third Breadsmith in Ohio (Cincinnati and Fairlawn) and the 35th Breadsmith nationwide. more... |
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Copyright 2008 Breadsmith Franchising, Inc.
409 East Silver Spring Drive • Whitefish Bay, WI 53217 • (414) 962-1965
These pages do not in themselves constitute an offer for sale of franchises.
An offer can only be made by delivery of an offering circular by a Breadsmith® representative. Breadsmith franchises are not being offered internationally or to residents of the states of Hawaii, Maryland, North Dakota and Rhode Island.
Breads | Locations | About Us | Contact Us | Franchise Info | What's New | Home
409 East Silver Spring Drive • Whitefish Bay, WI 53217 • (414) 962-1965
These pages do not in themselves constitute an offer for sale of franchises.
An offer can only be made by delivery of an offering circular by a Breadsmith® representative. Breadsmith franchises are not being offered internationally or to residents of the states of Hawaii, Maryland, North Dakota and Rhode Island.
Breads | Locations | About Us | Contact Us | Franchise Info | What's New | Home