Sprouts Farmers Market Plans 30 New Stores in 2019
Sprouts Farmers Market, one of the fastest-growing retailers in the country, today announced nine new stores scheduled to open in the second quarter of 2019 and plans to open approximately 30 stores in 2019. Sprouts currently operates more than 300 stores in 19 states.
The locations scheduled to open in the second quarter of this year include the healthy grocer’s entry into three new markets: Louisiana, New Jersey and Virginia. Four stores will feature an enhanced layout that caters to the latest shopper trends through optimized customer engagement.
New Sprouts stores opening in the second quarter of 2019 include one in Baton Rouge, Louisiana; one in Herndon, Virginia; one in Jacksonville, Florida; one in Los Angeles, California; one in Marlton, New Jersey; one in Mesa, Arizona; one in Oviedo, Florida, one in San Jose, California and one in San Luis Obispo, California.
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The Jacksonville, Los Angeles, Oviedo and San Luis Obispo stores will feature Sprouts’ newest operational and design enhancements that highlight department destinations and promote customer engagement throughout the store. The design, which maintains center-store focus on produce, debuted last year in five locations. Sprouts continues to grow as a destination for high-quality meat and seafood, and guests will enjoy eye-catching marquee signage and display cases at The Butcher Shop and Fish Market that emphasize the department’s knowledgeable and personal service. Additionally, The Market Corner Deli in the enhanced stores will feature a detached, rectangular island to optimize customer service and convenience by offering made-to-order sandwiches, a salad bar, prepared foods, sushi made in-store and fresh juice.
Each new store will bring approximately 140 new career opportunities to its local neighborhood. Sprouts offers competitive pay, team member discounts, a fun and rewarding culture, and numerous career advancement opportunities. Sprouts continues to accelerate investments in team members, including enhanced pay, benefits, leadership development and recognition.
Sweets with a Side of Opportunity
By Lorrie Baumann
The Rubicon, as those who remember their world history classes – and no one else – will recall, was made famous by Julius Caesar’s decision to cross it on his way from Gaul to Rome, thus trespassing onto Italian soil and sparking a civil war. The incident has survived in the mythology of the Roman Empire as marking a point of no return, a border between past and future, and Julius Caesar’s determination to shape that future.
With a name so redolent of self-determination, one would expect Rubicon Bakers, located in Richmond, California to have a story of its own. “We’re more than a bakery,” said Rubicon Vice President of Marketing and Sales Catherine Trujillo. “For over 25 years we have helped rebuild lives by employing, training and supporting people who need a second chance. Many employees come to Rubicon from life on the streets, from prison or recently recovered from substance abuse. We provide employment so they can turn their lives around.”
Rubicon Bakers, founded in 1993 as a nonprofit organization benefiting those in need of second chances and job training, is now a privately-owned certified B Corporation that continues to embrace the mission with which it was founded as it grows into a national brand, currently selling its cakes, cupcakes, cookies and muffins in more than 2,500 stores nationwide. The company currently employs more than 200 people, recruited from local substance abuse programs and the re-entry programs at San Quentin State Prison, the Santa Rita Jail and other facilities. “We get a lot of walk-ins, too,” Trujillo said. “People know us in the community for the work we do.”
“One of our core values is compassion,” she continued. “We keep blinders off and our hearts open here. It’s our not-so-secret ingredient – compassion – and it’s baked into our products. There’s a lot of kindness and love in all of our business transactions. We love to collaborate with retailers that appreciate what we do and what we stand for.”
With more than 50 unique items in its product line, Rubicon Bakers is well known for its Mom’s Chocolate Cake. “It’s the cake that you wish your mother made,” Trujillo said. The company has also just launched four new vegan items, Vegan Chocolate Blackout Cake in a 4-inch format and a four-pack cupcakes format and Vegan Vanilla Cake in the same 4-inch format and four-pack cupcakes format. “We’re really excited to share these items with those who choose to eat a plant-based diet and those who don’t. They’re delicious, rich and decadent, and ready to be enjoyed by all types of eaters.”
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The 11-ounce 4-inch format cakes will retail for $6.99. The 10-ounce four-pack of cupcakes retails for $4.99.
Like Rubicon’s other products, they’re made with clean, straightforward ingredients – vegan sugar, chocolate chips, non-GMO expeller-produced canola oil, with no artificial flavors, colors or preservatives. “All of our products are handmade. We make everything from scratch,” Trujillo said. “We use natural colors derived from vegetables and fruits… It’s something that we believe in with our ingredients. We always use clean, honest ingredients.”
Rubicon Bakers offers both retail-ready cakes and cupcakes and cake blanks in 8-inch rounds, 6-inch-rounds and 4-inch rounds as well as in cupcakes. They’re delivered frozen and ready to be frosted and decorated at store level. The 6-inch retail-ready cakes include several other flavors in addition to the Mom’s Chocolate Cake: California Lemon Cake is another everyday item, Trujillo said. “We love our lemons here in California,” she said. “We’ve had customers tell us it tastes like sunshine.”
Retail-ready cupcakes are filled and iced, and they’re also offered in several flavors. The Chocolate Cream Cupcake is particularly decadent, according to Trujillo – it’s filled with white cream filling, topped with ganache and hand-decorated.
A Pumpkin Pie Cupcake is offered during this fall season. It’s filled with pumpkin pie filling and frosted with cream cheese icing. “All of our items are hand-finished,” Trujillo said.
For more information, visit www.rubiconbakers.com.
Epicurean Trader Contributes to San Francisco’s Foodie Vibe
By Lorrie Baumann
The Epicurean Trader store in the Cow Hollow neighborhood of San Francisco, California, is one of two locations in the city for the specialty grocer and wine merchant. The store devotes one entire wall to its range of wine and spirits, with the rest of its limited footprint devoted to nonperishable specialty items and its cheese case. The merchandise mix is “anything that fits the upscale boutique grocery store theme,” says Store Manager Ruthie Young. “It’s a mix of items that are pantry staples and the hard-to-find smaller batch liquors with a lot of local products that you’re not going to find in 
an upscale grocery store across the country.”
Typical of those hard-to-find items is bread produced by a local bakery that’s so sought-after that the store regularly receives phone calls from customers inquiring if the store has received its delivery yet. “People seek it out, but you can’t get it anywhere,” Young said. “It’s nice to be able to offer something kind of exclusive like that.”
Epicurean Trader also partners with a local coffee roaster for a special coffee blend and a couple of distillers to get the small-batch products that its customers come looking for. “We do have a whiskey club that members can join,” Young said.
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This location opened here in Cow Hollow about a year and a half ago in a storefront formerly occupied by a jewelry store – the original Epicurean Trader store is also located in San Francisco. Young has managed it for the past few months after moving from Minneapolis, Minnesota, where she had been a sales representative for a cheese distribution company. “I was changing things up,” she said. “My family lives close to here. I saw this job come up and jumped on the opportunity.”
The Cow Hollow neighborhood is walkable from the waterfront, and its population is a mix of young people just starting their careers, those with young children and older San Franciscans, and because it’s close to both the water and a couple of nearby parks, Epicurean Trader sees quite a few tourists as well as customers who live in the neighborhood. “We have a lot of picnickers coming in on the weekend,” Young said. “And we have people who come in on the weekend to get a baguette and a wedge of cheese and a bottle of wine and call that dinner. We’ve definitely seen success in that area.”
Local products are a particular draw, especially for customers who come into the store looking for a gift, Young said. “We have a good selection of items that you might not buy for yourself but make good gifts,” she said. “Usually those people want things made in San Francisco.”
