NEWS ROUNDUP 1998-09-28 (2)

Sara Lee Buys Micro-Bakery

Sara Lee Fresh, a subsidiary of Chicago-based Sara Lee, has acquired Alfaro's Micro-Bakery, founded here in 1988. Terms involving the manufacturer and distributor of specialty, Artisan breads were not disclosed.

Alfaro's line includes both fresh-baked and parbaked varieties of rolls, loaves, rounds and baguettes, such as Santa Cruz Sour Dough Rounds and Roasted Garlic Loaves.

Alfaro's, headquarted here, about 100 miles south of San Francisco, currently markets its products in the Santa Cruz and San Jose, Calif., areas, with limited distribution to San Francisco, Oregon, Washington state and Hawaii.

According to Dawn Caldwell, director of marketing for Sara Lee Fresh, the bread line's availability will grow to include other states comprising the Sara Lee Fresh territory, once the logistics of distribution are updated and manufacturing capacities are increased.

Currently, Sara Lee Fresh products are distributed in California, Arizona, Nevada, Texas, Oklahoma and Illinois.

Earthgrains Completes Purchase

ST. LOUIS -- Earthgrains Co. here announced that it has completed its purchase of Southern Bakeries plants in South Carolina and Alabama, expanding both its product line and geographic territory.

Earthgrains bought the assets of Palmetto Baking Co., Orangeburg, S.C., and Tatum Bakers, Birmingham, Ala., from Southern Bakeries, Oak Brook, Ill. Palmetto, which makes Sunbeam bread, and Tatum, manufacturer of specialty rolls, had sales of nearly $50 million last year. Terms of the acquisition were not disclosed.

The purchase of the two plants is Earthgrain's third acquisition in 20 months in the southern United States, which started with the purchase of CooperSmith Inc., a bakery holding company. As part of the operational realignment of the three acquisitions, Earthgrains will close two bakeries -- in Macon, Ga., and Montgomery, Ala.

Hazelwood Expands Parbaking

HAZELWOOD, Pa. -- Hazelwood Farms Bakeries has announced the expansion of its parbaked bread and roll program after the dedication of a new $7 million production line at its main facility here. The new line is built around a highly automated system that will help the company achieve better consistency and quality, according to company officials.

The new line, imported from France, is some 300 feet long. The system brings the products through the entire production cycle, from mixing the raw ingredients to the freezer. During the process, the dough passes through a mixer, scarifier, ovens, coolers and packaging.

Besides the main Hazelwood plant, the company operates facilities in Boston; Rochester, N.Y.; McMinnville, Ore.; Atlanta; and St. Louis.

Great North Adds Organic Bagels

ST. LOUIS -- Great North Baking here has announced the development of a new line of kosher and certified organic bulk bagels, available in thaw and serve and parbaked 72-count boxes and 10 varieties.

The bagels contain at least 50% of the recommended daily allowance of 14 vitamins and minerals, according to Jeff Strum, president.

Franchisee Name Changed

ST. LOUIS (FNS) -- St. Louis Bread Co. here has changed the franchisee trading name of its bakery-cafes to Panera Bread. The name was chosen because it is a more evocative expression of the company's passion for fresh-baked bread, according to company officials. Ownership, operations and staffing will remain the same, they said.

The units offer bread, bagels and pastries in the bakery in addition to soups, salads and sandwiches in the cafe. Coffee bars are also part of the floor plans at Panera.