Over One Hundred Items to Support Your Foodservice Operation Bread Basket
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Capabilities Overview
CAPABILITIES OVERVIEW Updated October 2013 1 2 3 THE COSTANZO’S BAKERY ADVANTAGE OUR HERITAGE In 1933, an ambitious Angelo Costanzo started a small western New York bakery along the Niagara River known as Costanzo's Bread. He delivered Italian breads to mom and pop grocery stores throughout Buffalo, New York. The business continued to grow, and with the advent of the supermarket concept you could now find Buffalo’s favorite “Costanzo’s Bread” stocked in every store. Over the years Costanzo’s became a trusted brand throughout the Buffalo market. In the 70’s, Angelo Sr. saw the growth potential of submarine shops and pizzerias and refocused the company on servicing local foodservice establishments. Because of the reputation for quality built through the company’s retail sales, Costanzo’s was widely accepted in foodservice and quickly became the desired roll for Buffalo’s leading sub shops. At the same time, Angelo began grooming Angelo Jr. and his brother to take over and expand the family business. In 1977, Angelo Jr. and his brother took over the bakery and moved into a new, larger facility to support their continued growth. As local sales increased, the natural progression was to expand into the national marketplace by developing a line of frozen, fully baked sub rolls and round rolls. This was the beginning of Costanzo’s Bakery, Inc. Over the next several years, Angelo also groomed his sons to take over the business; and in 2000, the third generation was at the helm supported by a team of experienced bakery industry professionals and vendor partners. -
Daytoday Catering Web-1.Pdf
bread garden market Catering breakfast savory breakfast bagel platter signature bread scrambled eggs, bacon or Bread 15 assorted bagels with 2oz pudding Garden Market sausage, croissant portions of cream cheese: plain, $35.00 pan [serves 10] french toast, and herbed potatoes veggie or strawberry $7.99 person $25 *minimum order of 10 servings *add lox and garnishes for croissant french toast $5 person $35.00 pan [serves 10] homemade quiche assorted quiche baked in our pastry platter scratch made scones flaky pie crust. choose from 20 pieces of assorted mini blueberry, chocolate, or margherita quiche lorraine, five cheese, pastries: muffins, croissants, $2.99 each or vegetable danish, and cinnamon rolls full size $18 (serves 6) $25 butter croissant personal size $2.99 each fresh baked muffins $2.99 each bgm scramble zucchini, blueberry, banana $9.99 dozen half size egg scramble with ham, peppers, chocolate chip, pumpkin pecan, caramelized onion, and lemon raspberry, or lemon pepper jack cheese $1.99 each filled croissant with a side of herbed potatoes $11.99 dozen for half-size chocolate, almond, or ham and swiss $6.99 person $3.49 each $21.99 dozen half size BG doughnuts pecan sticky buns egg casserole classic glazed doughnuts $2.99 each egg bake with potatoes, made from scratch bacon or house made sausage, $.99 each danish and cheese $10.99 dozen $6.99 person Assorted fruit or cheese fillings *minimum order of 5 dozen $2.49 each *minimum order of 10 servings Monday-Thursdays sweet breads A la carte sides breakfast burrito pumpkin, apple -
Autumn Conference Proceedings 2015 British Society of Baking
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SE-Fetes-July-August-2015.Pdf
FOOD FOR FETES Savoring summer: Chicken sausage rolls (left) and house-made chips (right) from Kensington Caterers. Photos by Carol Dickson of Kensington Caterers. Oh, Those Summer Bites! Light and fresh, smoky and piquant, vibrant summer-inspired appetizers and hors d’oeuvre celebrate the fun, easy feel of the sun-drenched season By Susan Cuadrado GRILLED AND SMOKED pickled peach and watermelon Country come to town: From As far as smoked meats go, bacon’s Feastivities, johnnycake with lump crab radish. For the salad course, pickled cousin cut—pork belly—is getting (top) and two bites with pork belly, beets combine with sorrel, toasted including a pork belly BLT (bottom). some major play on the appetizer Photo at top by Jackie Bayne; pork red quinoa is paired with a straw- tray. “Pork belly is a huge trend belly photos by Joe Pulcinella. berry vinaigrette, and fresh beets in the culinary world, and this are tossed with pickled watermelon flavorful, sumptuously fatty cut is rind, plums, hazelnuts and ricotta a huge hit among our clients this salata, with a berry vinaigrette. season,” say Meryl Snow, president Kensington Caterers pays hom- of Philadelphia-based Feastivities. age to the pickle with its lemon “Whether prepared in a French basil burrata topped with pickled style with white wine and thyme, or vegetables and granola crumbs, with a sticky, anise-flavored Chinese while Athens, Ga.-based Epting marinade, pork belly’s crispy skin Events tops a Tunisian harissa- is ambrosia for meat-eaters.” Los laced beet salad with German-style Angeles-based Kensington Caterers pickled squash, a bite often served does a riff on pancakes and bacon alongside pulled short ribs over a with its corn and chive mini- butternut puree in a canapé shell. -
Kilimanjaro Sample Menu
Kilimanjaro Sample Menu DAY 1: Big tree Camp (Mti Mkubwa) Lunch box- Fruits Arrive at camp- Tea or coffee, biscuits, cashew nuts, popcorn Dinner- Starter: Cream of pumpkin soup with garlic bread Main course: Fried fish fillet served with boiled potatoes and green vegetables Dessert- Bananas, oranges Tea and coffee DAY 2: Shira One Camp Breakfast- Morning tea, coffee, juice Assorted fruits Toast with butter, honey and peanut butter Oatmeal, sausage or bacon, eggs, hash browns Lunch- Fried chicken Cheese sandwich served with cucumber Soup and fresh carrots and cucumber Fruit, chocolates Arrive at camp: Hot drinks, popcorn, peanuts and cakes Dinner- Plantain stew with kachumbari(red onion/tomato salad) and bread Spaghetti ragu, mashed potatoes, cabbage & vegetable salad Dessert – Banana fritters, tea, drinking chocolate. DAY 3: Shira Two Camp Breakfast- Morning tea, coffee, juice Omelet, eggs, toast Cornflakes with hot milk Assorted fruits Kilimanjaro Sample Menu Lunch- French toast with hard-boiled eggs Guacamole and cakes Juice, mangos, bananas, cashews Tea, coffee and drinking chocolate Arrive at camp: Hot drinks, mahamri (East African donuts) and biscuits Dinner- Fresh cream of vegetables soup with bread, Fried rice with meat and chapati (thick tortilla) Dessert- Scrambled eggs Pineapple flambé or mangos Tea or coffee DAY 4: Baranco Camp Breakfast- Morning tea, coffee, juice Assorted fruits Toast Oatmeal, scrambled eggs with cucumber and tomato slices Tea, coffee Lunch- Carrot soup with bread Potato salad with chicken Spaghetti -
Product Catalog
LOG UCT CATA 2021 PROD Favorite Foods, Inc | Somersworth, NH Your local & family owned Foodservice Distributor Table of Contents Appetizers............................................................. Page 3 Baked Goods........................................................ Page 4 Batters & Doughs.................................................. Page 9 Beans.................................................................... Page 11 Beverages............................................................. Page 12 Breader & Stuffing................................................. Page 17 Cereal & Waffles................................................... Page 18 Chemicals............................................................. Page 19 Condiments & Sauces........................................... Page 22 Crackers & Snacks................................................ Page 29 Dairy...................................................................... Page 30 Extracts & Syrups.................................................. Page 49 Frostings & Fillings.................................................Page 42 Fruit....................................................................... Page 44 Meat...................................................................... Page 45 Mixes & Flour........................................................ Page 60 Muffins & Pastries................................................. Page 64 Non Foods............................................................ Page 66 Oil & Shortening................................................... -
Starters Burgers
STARTERS TEX-MEX ROLLS | 9.99 CLASSIC BUFFALO DIP | 9.99 Adobe chicken, cheddar and jack A zesty blend of cheeses, roasted cheeses, diced onions, flash fried in chicken, and spicy buffalo sauce. This SEAFOOD TACOS | 11.99 a flour tortilla. Served with chipotle classic is topped with tomatoes, green Your choice of three house-battered ranch. onions, and queso fresco. Served with shrimp or cod tacos topped with pico our house-made tortilla chips. de gallo, napa cabbage, queso fresco, B-52 TENDERLOIN BITES | 12.99 SPINACH & ARTICHOKE DIP | 9.99 and chipotle mayo. Served in grilled Cajun rubbed tenderloin beef tips, flour tortillas with a side of our green onions, sautéed onions, with a Goat cheese, mozzarella, parmesan and house-made salsa. side of creamy horseradish. cream cheeses blended with spinach and >NO MIX AND MATCH artichokes and fresh cracked pepper. SALMON CAKES | 10.99 Baked and served with grilled french CHICKEN WINGS | 11.99 baguette slices. Three tender patties seared to Bone-in or boneless. Try our wings perfection with a house caper grilled after being sauced for $1 AHI TUNA | 9.99 rémoulade and served with a small >BUFFALO DRY RUB mixed salad of arugula, fennel, and A perfectly seared rare tuna steak, sliced and drizzled with >CAJUN DRY RUB roasted tomatoes dressed in a lemon garlic oil. orange-pineapple glaze and crispy >B-52 (made with ghost peppers) wonton strips. Finished with micro >MANGO HABANERO BACON WRAPPED greens and sea salt. >HONEY BBQ CHEESE CURDS | 10.79 SLIDERS | 9.99 >SWEET THAI CHILI A skewer of 8 cheese curds wrapped >BUFFALO SAUCE in crispy bacon. -
List of Gluten Free Breads and Mixes.Pdf
Table of gluten -free breads and mixes allowed from 4th December 2018 Barkat gluten-free all purpose flour mix Barkat gluten-free brown rice bread Barkat gluten-free hi-fibre bread mix Barkat gluten-free par-baked baguettes Barkat gluten-free par-baked rolls Barkat gluten-free par-baked white bread sliced Barkat gluten-free wheat free multigrain rice bread Barkat gluten-free white rice bread Barkat gluten-free wholemeal sliced bread Ener-G gluten-free brown rice bread Ener-G gluten-free dinner rolls Ener-G gluten-free rice loaf Ener-G gluten-free Seattle brown loaf Ener-G gluten-free tapioca bread Ener-G gluten-free white rice bread Finax gluten-free coarse flour mix Finax gluten-free fibre bread mix Finax gluten-free flour mix Genius gluten-free brown sandwich bread sliced Genius gluten-free seeded brown farmhouse loaf sliced Genius gluten-free white sandwich bread sliced Glutafin gluten-free 4 white rolls Glutafin gluten-free baguettes Glutafin gluten-free bread mix 32 Glutafin gluten-free fibre bread mix Glutafin gluten-free fibre loaf sliced Glutafin gluten-free high fibre loaf sliced Glutafin gluten-free multipurpose white mix Glutafin gluten-free part-baked 2 long white rolls Glutafin gluten-free part-baked 4 fibre rolls Glutafin gluten-free part-baked 4 white rolls Glutafin gluten-free Select bread mix Glutafin gluten-free Select fibre bread mix Glutafin gluten-free Select fibre loaf sliced Glutafin gluten-free Select fresh brown loaf sliced Glutafin gluten-free Select fresh seeded loaf sliced Glutafin gluten-free Select fresh -
Pinchin' Pennies in the Kitchen -- 4 Ways to Use Day-Old Bread FN1743
NDSUNDSU EXTENSION EXTENSION SERVICE SERVICE FN1743 (Reviewed September 2020) 4 Ways to Use Day-old Bread Using day-old bread can help you stretch your food dollars. Some bakeries offer day-old bread at discounted prices. You might buy a few loaves because you found a great deal; unfortunately, you might get tired of it before you use all of it. What can you do with it? If you leave bread on your countertop for too long, it can become moldy or stale. If you store bread in your refrigerator, it does not mold as quickly but it becomes stale. Bread becomes stale in the refrigerator more quickly than on your countertop. Moldy bread must be thrown away, but stale bread can be toasted or heated another way and used in recipes. Freezing bread prevents it from becoming stale so quickly. Bread can be used in a variety of recipes, and it is a good source of carbohydrate, photo iStock which fuels our body. Bread provides B vitamins, including thiamin, riboflavin, niacin and folic acid, and the mineral iron. Whole-grain bread is a good source of fiber, so strive to make half of your grain food choices whole grains. Don’t pass up a bargain on bread • Use bread as a meat extender. Some recipes call for soft bread crumbs and others call for toasted cubes. Try a variety of breads, including heart-healthy Add the bread crumbs to ground beef to make meat whole-grain bread. Consider these options loaf or meatballs. for using bread: • Try making recipes with day-old bread. -
2020 Annual Recipe SIP.Pdf
SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993. -
TBF Brochure.Pdf
1 ABOUT US ABOUT US In 1993, our founder Gail Stephens We’re still baking many of the original decided to turn back the clock on breads we baked at the beginning, industrialised baking practices and bake but we’re baking plenty of new breads bread as it used to be baked: by hand, now—as well as viennoiserie and cakes— using quality ingredients and time-worn on a daily basis too. We’re still delivering artisanal methods. to some of the best chefs and retailers in London , but we’re also now going a We’ve come a long way since those days bit further afield too. of Gail bringing together a handful of London’s best bakers. Yet the stuff that Fundamentally though, 25 years on matters – our ethos, suppliers, skill and from our founding, we still strongly our decades-old sourdough starter believe in that original mission—giving cultures – hasn’t changed. more people better access to the best- quality baked goods. This brochure shows a selection of our favourite breads, viennoiserie and cakes. If you’d like to know more about our full product range, please get in touch with your account manager or with our Customer Care team on: Phone: +44 (0)208 457 2080 Enquiries: [email protected] Our main bakery is not free from the following allergens: nuts, sesame seeds, gluten, milk, eggs and soya. However, we do have a gluten free bakery that is a separate unit and free from gluten. Our specialist gluten free range can be found at the back of this brochure. -
Retail Price List 2019
Vallos Baking Company 1800 Broadway Bethlehem, PA 18015 (610) 866-1012 Store:Sun 7-Sold Out, Mon-closed, Tues-Fri 6:30-5:30, Sat 7-4 Rolls Dozen ½ Doz Hot Dog-sliced 2.35 1.55 Hamburger-sliced 3.10 2.05 Cluster Dinner 3” 2.25 1.50 Individual Slider 3” 2.25 1.50 Individual Slider 3” 2.55 seeds 1.70 seeds Hard Roll 4” 2.95 1.95 Patio (seeds) 4” 3.20 2.15 Kaiser 4.25” 3.25 2.15 Lg Kaiser 5.25” 3.95 2.65 Steak 6” * 3.60 2.40 Small Hoagie 7” * 3.95 2.65 Large Hoagie 9” * 4.30 2.85 Hoagie 3 FT 8.00/each ------- Special Steaks 8” * 4.00 2.65 Italian Sub 9” 4.40 2.95 * Items we can slice – 12 dz. minimum Breads Vienna, French, Italian 2.60 Greek, Pita, Church 2.60 Sliced Rye 3.10 Sliced Honey Wheat 3.75 Italian Bread Bowl 1.40 Garlic Bread 2.10 Donuts Dozen ½ Doz Piece All 8.60 5.50 .95 Apple Fritter 9.50 6.25 1.15 Pies 9” Piece Fruit Crumb or Crust Top 8.25 1.90 Pumpkin w/Cheese 8.25 1.90 Pumpkin 8.25 1.90 Shoo Fly, Funny Cake 8.25 1.90 Meringue 8.25 1.90 Cream Pies 8.25 1.90 Pecan 11.00 2.20 Pastries/Desserts Piece Sticky Buns (8 pc cluster) 6.25 Plain/7.00 Raisin/7.85 Nut/ Mix Sticky Buns (5 pc cluster) 4.20 Plain/4.75 Raisin/5.25 Nut/Mix Individual Sticky Bun 1.55 Plain/1.95 Topping White Dipped Cinn Bun 1.50 Elephant ear 1.50 Muffin 1.50 Filled Croissant 2.35 Strudel & Turnover 2.35 Cheese pillow w/fruit top 2.35 Cannoli & Napoleon 2.50 Tandy Cake 2.50 Brownie 2.75 w/peanuts 3.00 Éclair 2.95 Apple Dumpling 3.25 Traditional Cookie, Cut Out 1.00 Coconut Macaroon 1.25 Iced Sugar Cookie 1.50 10” Cheesecake 34.00 Cookies Pound ½ Pound Traditional