Baking & Snack - November 2020 - 40

MAIN STREET GOURMET

Rack ovens
enable Main
Street Gourmet
to remain
nimble, baking
multiple products at different
temperatures
and times.

tion. Landlocked in three directions, the bakery built a
15,000-square-foot warehouse in the only direction it
could. This expansion freed up much-needed new production. Main Street filled that new-found area with
more Baxter ovens and plant infrastructure.

Evolving for the future
With a modular, highly flexible bakery and processes
in place to drive innovation, Main Street Gourmet is

Product Inspection

ready to branch out. The company plans to do that with
the support of Shore Capital Partners. In September
2019, Chicago-based Shore Capital recapitalized Main
Street Gourmet and has been investing in the business
development, sales and marketing, and production
infrastructure.
Shore Capital's investment also will enable Main
Street Gourmet to grow beyond its current production capabilities. Through acquisitions, Mr. Nelson
hopes the company can expand those capabilities
and bring its customization expertise to other baking
companies.
" We have this competency that not a lot of companies have, so if we can find bakeries that are focused
on niche products, we can help their customers with
their issues, " Mr. Nelson explained. " We think it would
be really powerful to partner with a few niche-oriented
companies. "
In fact, this growth is already underway with the
October acquisition of Biscotti Brothers, Greensburg,
Pa., a premium commercial bakery making biscotti
and pizzelles for in-store bakery customers.
" We are incredibly excited about bringing the Main
Street Gourmet and Biscotti Brothers businesses together, given the complementary product and customer dynamics, " said David Veenstra, CEO, Main Street
Gourmet Holdings.
By bringing its customization model to acquisitions,
Main Street Gourmet believes it will not only grow its
business but also help other bakeries and their customers adapt, survive and even thrive in this competitive
foodservice environment.

*

Process Control

Product Handling

NEW

2D-SHAPE

3D-HEIGHT

TRUE COLOR

MULTI-EYE

Diameters, length,
width, roundness

Peak height,
slope/symmetry

Top & Bottom

Hyperspectral

Advanced foreign
Bake color, topping
body detection
conformity, spot
detection
Moisture distribution

AUTOMATIC
REJECTION
of Defective
Products

Product composition
analysis

www.eyeprosystem.com
sales@eyeprosystem.com
Europe: +39 0461 402 148
North America: +1 773 867 8680

40 Baking & Snack November 2020 / www.bakingbusiness.com

and many others


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Baking & Snack - November 2020

Table of Contents for the Digital Edition of Baking & Snack - November 2020

Baking & Snack - November 2020 - 1
Baking & Snack - November 2020 - 1
Baking & Snack - November 2020 - 2
Baking & Snack - November 2020 - 3
Baking & Snack - November 2020 - 4
Baking & Snack - November 2020 - 5
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