Beginning today, Angelic Bakehouse, the only producer in the central U.S. of fresh, sprouted grain products, will be adding a new offering to their product line.
Flatzza, a thin, circular sprouted grain flatbread, will fulfill consumer demand for a more wholesome option in the ready-made pizza crust category. The flatbread – which can be baked, grilled, broiled or seared – comes in packages containing two 7-ounce crusts.
As with all other Angelic products, Flatzza is made using only non-GMO ingredients, pure honey sourced in the U.S.A., and no artificial sweeteners, fats or preservatives
"Research clearly shows that consumers want products that not only taste great and are nutritionally superior but also convenient," says Angelic Bakehouse CEO Jenny Marino. "We are proud to say that our new Flatzza crust delivers on all three fronts. All you have to do is top, bake and enjoy. Simple!"
In addition to availability at area supermarkets and at the Angelic Bakehouse production facility at 3275 E. Layton Ave., Angelic plans to showcase the Flatzza crusts at the Natural Products Expo West Trade Show in California in early March.
In December 2013, Angelic Bakehouse moved into a new facility in Cudahy. The facility, which opened to the public on Feb. 3, totals 22,000 square feet with 3,900 square feet for office and employee facilities. The new facility will help the family-owned business meet the growing demand for these products in both retail and food service channels and new equipment will allow the company to introduce additional product lines such as pizza crusts and dough and other frozen dough products.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
