bake - May/June 2024 - 28

" What really continues to rise
to the top for me and where
our passion is helping our
customers tell their story. "
Josh Allen, founder, Companion Baking
A NEW KIND OF WRAP
Subway recently announced an all-new lineup of
wraps, available at restaurants nationwide starting
April 11. The new wraps are served on hearty,
lavash-style flatbread - its first new bread option
in three years.
Inspired by Middle Eastern cuisine, Subway's new
lavash-style flatbread has a soft and bubbly texture.
It also holds more ingredients than a wheat
tortilla, giving Subway's new wraps a footlong
protein portion in a six-inch size. The four new
hearty wraps include:
* Homestyle Chicken Salad - Made with
rotisserie-style chicken and mayo, topped
with lettuce, spinach, tomatoes, cucumber
and red onion
* Honey Mustard Chicken - Loaded with tender
and juicy rotisserie-style chicken, topped
with lettuce, tomatoes, red onions and
Monterey cheddar cheese, and sweet Honey
Mustard sauce
of production efficiency and equipment sophistication.
Shipping to 400-plus restaurants, grocery stores and
partners is no small feat. The green Companion robot
assists with palletizing and heavy lifting, working around
the clock so that labor can be dispersed to other areas
of the bakery floor.
Companion's projects have allowed them to carve out
a unique niche as a mid-sized bread distributor with vast
customization capabilities. Through semi-automation and
tools such as Redzone, the baking company is able to
produce around 150 different SKUs, five days a week, in
an organized and efficient manner - all in a floor space
of 42,000 square feet.
Each time dough is made, cut or put in an oven,
Redzone tracks timing and provides ways for the team
to improve. In addition, it has served as a communication
tool for employee onboarding and professional
28 < MAY-JUN 2024 | bakemag.com
* Turkey, Bacon & Avocado - Piled high
with oven-roasted turkey, crispy bacon and
smashed avocado, topped with lettuce, tomatoes,
red onions, Monterey cheddar cheese
and zesty Peppercorn Ranch sauce
* Cali Caprese - BelGioioso fresh mozzarella
and avocado, topped with lettuce, spinach,
tomatoes, red onions, cucumbers, Roasted
Garlic Aioli and MVP Parmesan Vinaigrette
" Wraps have become an afterthought on restaurant
menus with uninspiring choices and snacksize
portions that leave you wanting more, " says
Paul Fabre, senior vice president of culinary and
innovation. " That insight kickstarted the process
of revamping Subway's wraps. We spent over
a year creating signature recipes with unique
ingredients that bring out the best in our new
lavash-style flatbread, and also fuel you up without
weighing you down. "
COMANION BAKING
http://www.bakemag.com

bake - May/June 2024

Table of Contents for the Digital Edition of bake - May/June 2024

bake - May/June 2024 - Intro
bake - May/June 2024 - 1
bake - May/June 2024 - 2
bake - May/June 2024 - 3
bake - May/June 2024 - 4
bake - May/June 2024 - 5
bake - May/June 2024 - 6
bake - May/June 2024 - 7
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bake - May/June 2024 - SUPP1
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https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
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https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
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http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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