Schnucks Press Releases
Media Contacts :
Lori Willis
Schnuck Markets, Inc
314-994-4602
http://www.schnucks.com
Katie Brucker
La Brea Bakery
818-742-4224
www.labreabakery.com



Date : December 17, 2009

Award-Winning La Brea Bakery to Present Artisan Appetizers at the St. Louis Food and Wine Experience Jan. 29 - 31, 2010

The annual event will showcase La Brea Bakery's new Antipasto Breads, already a favorite of Schnucks shoppers 

ST. LOUISLa Brea Bakery, in partnership with Schnucks, will present ArtisanAppetizers at the St. Louis Food and Wine Experience to benefit the Repertory Theatre on Jan. 29 - 31 at the Chase Park Plaza Hotel.  Event attendees will have the opportunity to taste Artisan Appetizers such as Crostini with Aged Goat Cheese, Walnut Oil, and Fresh Thyme and Three Cheese Sliders. 

In October, La Brea Bakery introduced their new, proprietary Antipasto Bread and Artisan Appetizers to rave reviews from 4,000 culinary industry leaders at the American Wine and Food Festival in Los Angeles.  Since then, Schnucks customers have been just as enthusiastic about the new dining and entertaining concept. 

Available in two versatile varieties Rustic Italian and Roasted Garlic, Antipasto Bread is the first national artisan bread specially designed for preparing delicious and simple Artisan Appetizer recipes.  With 20 years of artisan bread-making experience, La Brea Bakery spent over one year developing the perfectly sized and textured artisan loaves for easy handling when it comes to making appetizers with bread as the base. 

“Antipasto Bread is a breakthrough in our industry. It’s ideal for anyone who likes to experiment in the kitchen, but wants any guess work taken out of the equation,” said Sigalle Feig, director of brand development for La Brea Bakery.  “La Brea Bakery is committed to providing consumers with easy ways to go from home chef to star chef and Antipasto Bread specially crafted for Artisan Appetizers is the answer.” 

Schnucks shoppers may have already seen La Brea Bakery's online advertising for Antipasto Breads and Artisan Appetizers. Ads began to appear on websites such as The Food Network, Rachael Ray, and Lifetime Television in November.  On their own website, La Brea Bakery offers a selection from over 100 Artisan Appetizer recipes intended to ‘Empower the Home Chef.’  After all, Antipasto Bread is specially designed to be topped, toasted, grilled, baked, broiled, melted, pressed, sprinkled and seared. 

Schnucks has been a valued partner of La Brea Bakery for the past ten years.  In addition to Antipasto Bread, 100 of Schnucks stores carry La Brea Bakery’s renowned artisan breads in the in-store bakery.  To publish the recipes that will be presented at this event or if would like additional information on La Brea Bakery Antipasto Bread or Artisan Appetizer recipes and photos, contact kbrucker@labreabakery.com or visit our website at www.labreabakery.com/artisanappetizers. 

For Food and Wine Experience event hours and more information, visit www.repstl.org/foodandwine. 

About La Brea Bakery, Inc.

Founded in 1989 by a James Beard award-winning pastry chef, La Brea Bakery, Inc. is the leading US producer of par-baked artisan breads distributed to foodservice and grocery retail businesses.  The company maintains ownership of its original flagship storefront in Los Angeles, Calif., in addition to a casual dining restaurant in Anaheim, Calif.  Recognized for its commitment to offering only high-quality and authentic culinary experiences to consumers, La Brea Bakery is continually ranked as the No. 1 artisan bread brand in the country.  La Brea Bakery is owned by Aryzta, AG, a global leader in specialty bakery brands. For more information, visit www.labreabakery.com.

About Schnucks Markets, Inc.

Family-owned Schnucks Markets, Inc. was founded in St. Louis in 1939 and is currently celebrating its 70th anniversary of serving grocery customers. Schnucks operates 106 stores (including five Logli stores) and 103 pharmacies in Missouri, Illinois, Indiana, Wisconsin, Iowa, Tennessee and Mississippi. 

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