5 Generation Bakers, the producers of Jenny Lee Cinnamon Swirl Breads, has introduced Jenny Lee savory breads, which include California Tomato Basil, Parmesan Garlic & Herb and Italian Olive Focaccia. The savory breads are now available throughout the Eastern half of the United States. The breads share many of the characteristics of the company’s cinnamon swirl lines including natural formulation, natural fermentation, clean label and “crimp” shape which have taken 5GB from a single customer to over 5,000 retail outlets today in a little more than six years.
“Our goal was to create products which built upon the success of our Cinnamon Swirl Breads, but would expand the serving occasions beyond [primarily] breakfast," says Scott Baker, president and founder of 5 Generation Bakers. "These great products add lunch and dinner to our day-parts, effectively tripling our serving occasions.”
Just like other Jenny Lee swirl breads, the savory offerings, baked in crimp pans for a traditional, cylindrical shape, “[had to] feature natural formulations beginning with un-bromated, un-enriched flour, no chemical preservatives and no artificial flavors,” adds Scott. “Al Beccard, head baker and product developer for Jenny Lee, more than met these challenges during the more than one year spent developing, testing and redeveloping the lines.”
According to the company, the breads’ flavor profiles lend themselves to different uses. “While all are excellent as accompaniments to meals such as pasta dishes with our Parmesan Garlic & Herb bread, their use as the basis for specialty sandwiches really sets them apart,” Scott says. During testing, the products were sampled and savored as sandwiches by diverse groups of people, as grilled cheese (California Tomato Basil), gourmet hamburgers (Parmesan Garlic & Herb) and muffuletta (Italian Olive Focaccia).
The thaw-n-sell products are sold through foodservice and the in-store bakery departments of supermarkets.