Baking & Snack - April 2024 - 20

MUFFIN TOWN
baking company, where its core sales to school foodservice
still account for more than half of its annual business.
The management team is constantly looking to diversify
its portfolio and surf into distribution channels
with new products and packaging.
Currently, the fastest-growing markets are in private
label and co-manufacturing, especially for its crustless
SunButter & Jelly Sandwiches, which are sold in fourpack
cartons and offer a peanut-free alternative in this
ever-expanding category, noted Scott Anderson, vice
president of operations. The sunflower butter sandwiches
come with strawberry or grape jelly and provide a
convenient snack or meal replacement for students during
or after school.
" Our growth right now is in the frozen retail case, "
he said. " It is with retailers who want to offer a private
label alternative to the market leader. We have no problem
with anyone's name being on our products. We're a
manufacturer, first and foremost, and we'd like to have
others marketing and selling the products. "
The baking company also provides an array of muffins,
cornbread, bagels, cookies, brownies, bars, chocolate
cake bowls, cornbread bowls and more sold under
the Muffin Town, Smart Choice, SunWise, Aesops
Bagels and Madeline's Pantry brands.
In all, Muffin Town puts out more than 350 SKUs.
Anderson explained that's because of the business philosophy
that his father, Jack Anderson, now chief executive
officer, has had since he founded the business in
1978.
His brothers, Brian and John, serve as vice president
of finance and sales, respectively.
" We have sort of a 'don't say no' mentality, " Anderson
explained. " We've always had a can-do mentality. We
want to be a one-stop shop when it comes to muffins
and other products we offer. "
Muffin Town's two bakeries serve as complementary
operations. The versatile 100,000-square-foot bakery in
Chelsea operates five processing lines and three packaging
lines with a cornucopia of equipment ranging from
two Babbco tunnel ovens to eight Revent rack ovens.
This bakery focuses more on specialty products and
short run items that require more manual labor.
Meanwhile, the highly automated 115,000-squarefoot
Lawrence facility now houses
four production
lines, including a new crustless sandwich line and a new
muffin operation that provides versatility to its existing
high-speed muffin line.
Top: A 730-qt double planetary mixer enables quick changeovers
and more consistent batches of muffin batter.
Bottom: Freshly baked blueberry muffins exit the new convection
oven in 10 pans per row, or 120 muffins at a time.
20 Baking & Snack April 2024 / www.bakingbusiness.com
http://www.bakingbusiness.com

Baking & Snack - April 2024

Table of Contents for the Digital Edition of Baking & Snack - April 2024

Baking & Snack - April 2024 - Intro
Baking & Snack - April 2024 - 1
Baking & Snack - April 2024 - 2
Baking & Snack - April 2024 - 3
Baking & Snack - April 2024 - 4
Baking & Snack - April 2024 - 5
Baking & Snack - April 2024 - 6
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