Real change starts from within. Part of being accountable to our customers and our employees is by continuously working to find better solutions, creating opportunities to improve, and constantly challenging what has been done. Real change takes time and commitment to make a difference.
Read on to find out what we are doing to make change happen.
One of the keys to our quality products is the ingredients we use. We work with many suppliers from across the globe, and as part of our decision criteria as to whom we should partner with, we review their environmental and people management practices. We request that they recognize our goal to reduce our carbon footprint and help us achieve our goals.
Carefully Sourced Ingredients
We’re not shy when we talk about the quality of our ingredients and how we endeavor to continuously improve. It’s no secret that our most used ingredient is flour, and we don’t settle for less than the best. Our white and whole grain flours are milled to our specifications by P&H Milling. Our white cheddar cheese is a natural cheese from the family-owned Great Lakes Cheese.
We bake our bread and baked treats as if we were baking them for a revered food critic or our family—who, come to think of it—are one in the same.
We work with a variety of companies in our bakeries that provide a variety of services ranging from servicing our equipment to cleaning our laundry and everything in between. As part of our approval criteria for these companies, we review their business practices which include what their commitments are to sustainability.
We are always implementing ways to reduce our carbon footprint on the environment and create a positive impact on our planet. We continuously work with our partners on increasing efficiency with our equipment as well as implementing more sustainable products and packaging like compostable molds.
Our goal is to only provide recyclable packaging at our bakeries by 2025, and we’re committed to using LED in all our new bakeries as they open and renovate. We aim for 100% of our bakeries to be converted by 2025.