In 2014, the Spokane location became the first among nine Franz bakeries in the Northwest to reach 100% landfill-free status.įor more information, visit. In addition to the facility in Spokane, there are two in Seattle.ġ0. Non-GMO Project Verified, Vegan, Organic Bread with 5 grams of protein and 31 grams of whole grains per slice. There are three Franz Bakeries in Washington. Still a family owned bakery, Franz remains one of the largest independently owned and operated bakeries creating the finest breads, bagels, buns, English muffins, cookies, doughnuts and pastries in the nation. Before it was acquired by Franz, the Spokane facility was called Boge Bakery.ĩ. The Spokane Franz facility makes the buns for all Wendy’s franchises owned by Wenspok.Ĩ. The record-breaking bun measured 104 feet, 9½ inches.ħ. Franz holds the Guinness World Record for the longest hot dog bun. In collaboration with the owner of Yaw’s Top Notch Restaurant – now permanently closed – Engelbert Franz invented the 5-inch-diameter hamburger bun.Ħ. Franz’s brothers followed him to the United States shortly after his move and soon took over the bakery from their uncle.ĥ. The original bakery was called United States Bakery.Ĥ. The founder, Engelbert Franz, moved to the United States as a 15-year-old to work at his uncle’s bakery in Portland.ģ. Founded in 1906, Franz is a family-owned company based in Portland, Oregon.Ģ. Here are 10 fun facts about the bakery business from Franz’s website:ġ. And if you’re at the grocery store, you’ve likely purchased Franz Bakery breads, pies and the company’s assortment of doughnuts, from raspberry and chocolate to pumpkin, blueberry and lemon. Franz Bakery outlets are dotted throughout town on Monroe and Market and in Spokane Valley. Learn more about the Space Needle Foundation HERE.If you’re driving to or from Spokane Valley, you’ll likely see the sign for Franz Bakery from the freeway. In 2017, through a partnership with the Space Needle Foundation, we updated our packaging to include the iconic Space Needle. Through the acquisition, Franz has continued to develop and expand the brands product assortment and distribution throughout the Northwest. In 1996, Franz Bakery acquired the Seattle French Baking Company and today is still producing classic, timeless aged sourdough products under the Seattle International and Seattle Sourdough Baking Company brands. Once the Miner’s Landing location was closed, all sourdough was produced and delivered out of the Gai’s Bakery location on Weller St. In the early 1990’s, the Seattle Sourdough Baking Company brand was then introduced to retail stores, and the French Scissor Roll was made special for the Canlis Restaurant, which is still a famous restaurant in Seattle today.Įventually, all of the sourdough sold in retail stores was produced and delivered out of the Gai’s Seattle French Baking Company Bakery located on South Weller Street, while the sourdough for the restaurants were still baked at the Miner’s Landing location. The bakery was open to the public and produced a variety of aged sourdough products for the Seattle restaurant and waterfront community. The sourdough was baked and delivered fresh twice a day, seven days a week. In 1984, the Seattle Sourdough Baking Company opened on Miner’s Landing at Pier 57 on the Seattle Waterfront to service the local Seattle restaurants and downtown area with authentic sourdough. We begin our story at Pier 57 on the Seattle waterfront.
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