#GNatSSE #SSE18 Wide Variety of Flavors Offered by Table Talk Pies
Table Talk Pies, Inc., located in Worcester, Massachusetts, was started in 1924 by two Greek immigrants who came to America to build a better life for themselves and their families. Through a combination of hard work and perseverance, the two Founders of the company, Theodore Tonna and Angelo Cotsidas, managed to build the strong foundation of a business that is today one of the country’s leading pie companies. The secret of their success was their unwavering commitment to producing the highest quality pie possible. It is this commitment, coupled with an emphasis on customer service, which has allowed the company to prosper for over 90 years. The second and third generation management, still operating the plant today, carries on this tradition. It is an emphasis on quality that continues to fuel the company’s growth.
Table Talk Pies are available in a wide variety of flavors that any customer would want, and they are all made with that famous Table Talk “Old Fashioned” recipe that is sure to delight. Table Talk manufactures the highest quality pies. It uses the finest of ingredients: wild blueberries from Maine, New York apples, Georgia peaches, pumpkins from the Amish farmlands of Pennsylvania, sweet potatoes grown in the rich soils of North and South Carolina and pecans from Texas.
Table Talk is one of the leading full line producers of pies, providing its customers with a wide range of sizes and formats. It specializes in 4-inch snack pies, selling over two million snack pies per week. It also has significant business in the larger dessert pies, particularly 8-inch. The company is currently selling over 400,000 larger pies per week, and this number continues to grow.
The 4-inch pies are sold in both fresh and thaw-and-sell formats. The company participates in all major retail segments, including supermarkets, convenience stores and mass merchandisers. Its pies are available nationwide through Dot Foods or many other wholesalers and distributors across the U.S. Sales for fresh pies are focused on the Northeast, while the thaw-and-sell pies are sold nationwide.
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Table Talk produces pies in its two facilities located in Worcester, Massachusetts and Shrewsbury, Massachusetts. Its Worcester plant is 150,000 square feet and has four main pie lines, with three tunnel ovens and three spiral freezers. Its Shrewsbury plant is 40,000 square feet and has two main pie lines with two tunnel ovens and two spiral freezers. In September 2017, the company opened a third facility (50,000 square feet) on Southgate Street in Worcester, Massachusetts.
The company’s production capacity is over three million 4-inch pies per week and close to 500,000 8-inch pies per week.
Whatever pie you purchase, the company knows that you will be delighted and look forward to your next Table Talk Pie.
Visit Table Talk Pies at booth #4019. For more information, go to www.tabletalkpie.com.
Bobo’s Poised to Break out from Boulder
By Lorrie Baumann
Fueled by an $8 million round of capital in 2017 and this year’s launch of a new product line at Natural Products Expo West, Bobo’s is poised to break into the national mainstream with its range of oat bars, bites and, now, toaster pastries that offer solid nutrition as well as taste and texture that appeal to the entire family. Last year’s capital infusion paid for an expansion of the Boulder, Colorado, company’s capacity, resulting in top-line revenue growth of almost 70 percent in 2017 and an increase in the number of salaried employees to 29, says CEO T.J. McIntyre, who joined the company in 2016.
Bobo’s was started in Boulder in 2003 by Beryl Stafford, a mom who named the company after her daughter Bobo. She started by making a batch of oat bars – soft oatmeal cookies in bar form – in her home kitchen over a weekend. They turned out well, and she started selling them to local cafes and then to Whole Foods. A few years later, she was baking her oat bars in a commercial bakery and selling them in supermarkets, and potential investors came calling.
Today, the company is still baking all of its products in its Boulder bakery and has completed a re-branding and the strategic work to establish a new foundation, and it’s ready for launch into the national mainstream market. The product range includes 15 flavors of oat bars, individually packaged 3-ounce bars that work as both breakfast and afternoon snacks. “It’s so simple that any of our consumers could make it at home, yet we do an incredible job of producing a bar that tastes homemade,” McIntyre said. “We’re the only bar in the category that has a home-baked aroma when you open it.”
Bobo’s consumers enjoy the bars for their flavor first and for functionality second, and the bars bring a sense of freshness to the center of the store, which many consumers regard as a plethora of processed products, McIntyre added. “We are far and away the least-processed bar in the market.”
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Bobo’s research indicates that about 50 percent of them are consumed for breakfast, with the rest of them consumed as snacks at scattered times throughout the day. “When our bars are purchased and brought into the house, it’s the whole family that eats them,” McIntyre said.
The Bars line has been extended with new STUFF’D bars. The four STUFF’D bars are currently offered in Peanut Butter Filled, Peanut Butter Filled Chocolate Chip, Coconut Almond Butter Filled and Chocolate Almond Butter Filled varieties. The 2.5-ounce bars are packaged for individual sale. They offer 5 to 7 grams of protein, depending on the variety, and carry the Non GMO Project Verified seal on the front of the package.
Bobo’s Bites are oat mini-muffins offered in seven flavors: Original, Coconut, Maple Pecan, Lemon Poppyseed, Apple Pie, PB&J and Gingerbread. Packaged with five Bites per package, each Bite is one serving that offers 160 calories and 2 to 3 grams of protein.
The new Bobo’s TOAST’R is a Bobo’s oat bar turned into a toaster pastry with the addition of ancient grains and a filling of either fruit or nut butter for what McIntyre says is the least-processed toaster pastry on the market today. Packaged for sale as singles and currently offered in four varieties — two with fruit and two with nut butter fillings — the 2.5-ounce pastry is just a little smaller than the 3-ounce Bobo’s Bar and retails for $2.49. “We’ve made an incredibly high-quality toaster pastry,” McIntyre said. “A cup of coffee or another beverage with one of these, and you’re probably good until lunch.”
Maryland Senate Sends Home Baking Bill to Governor’s Desk
The Maryland Senate voted unanimously today to pass HB 1106, which would expand where home bakers can legally sell their homemade treats. Currently, the state has some of the strictest limits in the nation, and only allows home bakers to sell at farmer’s markets or at special events. But sell those very same cakes or cookies anywhere else, including from a baker’s very own home—where they are already being made—and bakers risk heavy fines and even jail time. The bill now heads to Gov. Larry Hogan for his signature.
HB 1106 would change this by allowing home bakers to sell directly from home or through mail deliveries. The bill would also allow home bakers to take custom orders, which can be both lucrative and in demand for consumers. HB 1106 would only apply to food sold under Maryland’s “cottage food” law, which lets Marylanders sell “nonhazardous” homemade food, like cakes, cookies, or jams.
“Passing this bill would expand economic opportunity and would leaven some common-sense into Maryland’s half-baked cottage-food law,” said Pablo Carvajal, Baltimore Activism Manager at the Institute for Justice. “Cottage food is inherently safe, and the government shouldn’t arbitrarily restrict where inherently safe food is sold.”
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“Maryland makes running a cottage food business out of the home nearly impossible for people like me who have big dreams but can’t fork over thousands of dollars on a commercial kitchen space,” said Zak Whipp, a Baltimore-based baker who testified in favor of the bill earlier this year. “Reforming the law will positively impact countless of cottage foods entrepreneurs across the state.”
If the governor signs HB 1106, Maryland will join a growing, nationwide movement. On Monday, Kentucky Gov. Matt Bevin approved a bill that legalizes home-baking businesses for all residents in the Bluegrass State. The Institute for Justice has secured victories for home bakers in Minnesota and Wisconsin, and is currently challenging New Jersey’s complete ban on selling homemade goods.
