Sprouted Bakehouse

Cybros the Sprouted Bakehouse, a leading producer of fresh sprouted grain breads, announced that it will use only non-genetically modified grains, natural sunflower oil, and locally sourced domestic honey in all of its bread products. The company also announced it is changing its name to Angelic Bakehouse to better reflect the wholesome goodness of its breads. Owners Jenny and James Marino said the ingredient upgrades and name change are part of a series of moves that position the family-owned company for continued growth and potential national distribution opportunities, while maintaining the product purity and quality customers have come to expect.

The changes mean that Angelic Bakehouse will add more premium ingredients to its unique and growing product line made primarily from unprocessed sprouted whole grains, instead of traditional flour. Additionally, to limit allergens in its products, the company will discontinue cookies and other non-sprouted grain products that contain soy or treenuts. Angelic Bakehouse’s improved products will make their debut – with all-new packaging, updated nutritional information and a new “Oh so pure” tagline – on store shelves around Feb. 23.

President Jenny Marino said an ingredient upgrade makes good business sense at this point in the company’s growth. The company’s sales have tripled since the Marinos bought the bakehouse in 2009.

“The GMO-free movement is really gaining steam among health-conscious consumers,” she said. “As a family, we believe in it and, as business owners, we saw a tremendous opportunity to get ahead of the curve. We’re making great sprouted grain breads even better and our company even stronger with higher-quality ingredients that have wonderful taste and real appeal in today’s marketplace.”

To find out more, visit www.AngelicBakehouse.com.