March 9, 2017
Wild Flour Bakery, LLC was honored by the National Restaurant Association as a recipient of the FABI 2017 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show®.
The award was for Wild Flour's Gluten Free Pizza Dough line and Hoagie Roll Dough. According the National Restaurant Association press release, recipients are judged by an independent panel of industry operators and experts, acknowledging only the most exciting breakthroughs in taste, marketability, creativity and profit potential in foodservice operations.
Wild Flour will be demonstrating these doughs at Pizza Expo in booth 443. Chef Anthony Lopiccolo will offer daily demonstrations on how to use these doughs to go beyond pizza and create any menu item traditionally created with wheat dough. Wild Flour will also be demonstrating the Sandwich Roll Dough, also recognized by the FABI Award. This dough creates custom sandwich rolls, buns and table loaves with the rise, texture and flavor of an artisan wheat dough - gluten free.
Wild Flour has received other awards in both the U.S. and Italy for their Gluten Free Pizza Doughs, but the FABI Award really spotlights Wild Flour's dedication to bring the taste and quality of freshly baked bread items to operators and their gluten free diners.