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Wild Flour Bakery Receives Prestigious FABI 2017 Award

presented by the National Restaurant Association Restaurant, Hotel Motel Show®

 (BOULDER, Colo. – April 6, 2017) The National Restaurant Association (NRA) has presented Wild Flour Bakery its prestigious 2017 Food and Beverage (FABI) Award for their Pizza Dough and Hoagie Dough products.  Wild Flour Bakery will be showcasing their full line at the NRA/Hotel-Motel Show® 2017 at McCormick Place in Chicago, Ill., May 20-23.

“The FABI Awards offer restaurant operators an inside look at the future of food and beverage as the industry continues to innovate and move forward,” Atour Eyvazian, Convention Chair for NRA Show said in a statement.  “It’s very exciting to discover new flavors, on-trend menu items and delicious food that’s both nutritious and allergy-friendly.”  Recipients of this year’s FABI Award were chosen based on their positive benefits and innovation to restaurant operators and consumers by an independent panel of experts representing a variety of both commercial and non-commercial industry segments. 

“Wild Flour is very honored to receive this award.  It really validates our efforts and commitment to raise the expectations of how truly delicious, not just tolerable, gluten free can be, for both operators and diners”, says Wild Flour CEO and Product Developer Kim Desch.   “In an industry trending on freshly-prepared, clean foods, our doughs give operators the same menu creativity of a wheat dough with a taste and texture their diners can’t distinguish from wheat.  If a chef can do it with wheat, they can now do it gluten free without compromising on flavor, texture or menu flexibility.  And we’re the only one able to take the fast-casual, high-heat pizza ovens…beautifully”.

Wild Flour Bakery’s complete dough line will be showcased in Booth #787 in the South Hall at the National Restaurant Show May 20-23rd at McCormick Place.  This will include craft pizzas baked in a Marra Forni oven, Tuscan Herb Hoagies, buns, cookies, biscotti and cinnamon rolls baked fresh throughout the day.  One of Denver’s up and coming chefs, Anthony Lopicollo, will be also be offering demonstrations and tastings using all of the Wild Flour dough products.


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