Leadbetter’s Bake Shop to Become Better Bakeries Inc.
Producer of popular english muffin product pivots from conventional daking to allergen-sensitive food manufacturing and co-packing
IMAGE CREDIT: Nick Roskelly
Leadbetter’s Bake Shop, producer of the popular English muffins found in many Bay Area Whole Foods Market locations and independent grocery stores, has discontinued production of its flagship item to pursue allergen-sensitive food manufacturing and co-packing. Now known as Better Bakeries Inc, the San Francisco-based company is refocusing to support local producers and the alternative food movement.
Recognizing the growing demand for allergen free and anti-inflammatory ready to eat food products, Better Bakeries Inc obtained certification from the Gluten Free Certification Organization (GFCO) as an approved manufacturer in 2016, and is now one of three dedicated gluten-free, allergen-sensitive manufacturing and co-packing facilities on the West Coast. The Better Bakeries facilities, located in the Dogpatch in SF, now have the capability to manufacture products that are both gluten free, nut free as well as gluten free with nuts.
Jamieson Leadbetter, CEO & Founder of Leadbetter’s Bake Shop and now Better Bakeries Inc, is a fourth generation baker. His grandmother, Nancy Leadbetter, opened the first Leadbetter’s Bakery in Portland, Maine on July 4, 1931, and her hearty English muffins drew a loyal following. Jamieson started his own wholesale manufacturing baking company in 2007, reproducing the English muffins that his grandmother was known for. In 2014, Jamieson started co-packing for the gluten free sourdough bread company Bread SRSLY, and it was then that he realized other small businesses would have a need for his co-packing services. He saw an opportunity to grow his own business while also supporting and incubating small local food producers.
“The decision to discontinue Leadbetter’s English muffins was indeed a difficult one,” states Leadbetter. “While we are very proud of the product and the recipe passed down through the Leadbetter family, we’ve decided to pursue the manufacturing of gluten free and allergen sensitive products, which will allow people to live healthier lives, while lifting up the local alternative food movement.”
Recognizing the growing demand for allergen free and anti-inflammatory ready to eat food products, Better Bakeries Inc obtained certification from the Gluten Free Certification Organization (GFCO) as an approved manufacturer in 2016, and is now one of three dedicated gluten-free, allergen-sensitive manufacturing and co-packing facilities on the West Coast. The Better Bakeries facilities, located in the Dogpatch in SF, now have the capability to manufacture products that are both gluten free, nut free as well as gluten free with nuts.
Jamieson Leadbetter, CEO & Founder of Leadbetter’s Bake Shop and now Better Bakeries Inc, is a fourth generation baker. His grandmother, Nancy Leadbetter, opened the first Leadbetter’s Bakery in Portland, Maine on July 4, 1931, and her hearty English muffins drew a loyal following. Jamieson started his own wholesale manufacturing baking company in 2007, reproducing the English muffins that his grandmother was known for. In 2014, Jamieson started co-packing for the gluten free sourdough bread company Bread SRSLY, and it was then that he realized other small businesses would have a need for his co-packing services. He saw an opportunity to grow his own business while also supporting and incubating small local food producers.
“The decision to discontinue Leadbetter’s English muffins was indeed a difficult one,” states Leadbetter. “While we are very proud of the product and the recipe passed down through the Leadbetter family, we’ve decided to pursue the manufacturing of gluten free and allergen sensitive products, which will allow people to live healthier lives, while lifting up the local alternative food movement.”
Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!
