New Grains Gluten Free Bakery Growth – May 2013
New Grains Gluten Free Bakery, LLC is a family owned and operated. We opened for our first commercial delivery March 2011 being manned by Tim and Nicole Lawson and their 4 oldest children, Chelsea, Cassandra, Chandler and Cameron and one intern in the bakery. The Lawsons are native to Utah, even going as far back as through the Utah Pioneers, Pratte and Kimball lines.
We operate in a 100% dedicated gluten free facility. We mill most of the flour we use, milling 8,000 pounds of grains on slow months. We have produced over 90,000 cookies in the last nine months and this is only one of our lines without any large national accounts, done through internet sales and the local area.
We manufacture the #1 sold naturally aged gluten free sourdough. Our products are tested and certified gluten free at the maximum levels of below 3 to 5 parts per million by the Celiac Sprue Association.
We have expanded out facility 4 times in the last 18 months to accommodate the growing demand for our products. Our facility is approximately 2,100 sq feet. Based on the first quarter, projections for the year, with no new major accounts (which we just secured two and working on others) is 418% in two years. We have 15 employees.
When we first opened, BYU AdLabs and UVU Woobdury School of Business did studies on our company and both projected that we would be a 100,000 million dollar company within the next five years.
We are in over 160 retail and food establishment across 13 states with no national distributor. We have been approached by companies all over the country including, but not limited to, Wal-mart, Costco, Winco, General Mills and other regional and national accounts. We have been contacted by groups and individuals to open satellite bakeries in Laguna Beach California, Sacramento California, Dallas Texas, Israel, Spain, England and Finland.
And the story is just beginning…….
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