Back Roads Food Finalizes Expansion into Cotton Mill

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Back Roads Food Finalizes Expansion into Cotton Mill

BRATTLEBORO, Vermont – Back Roads Food Co. has expanded operations at the historic Cotton Mill
following a recent acquisition of additional office and warehouse space, the installation of industrial size bakery
ovens, and upgrades in factory equipment and hardware. Technological improvements continue to streamline
the manufacturing process as the company strives to meet an ever increasing demand for their products.
“We practice calculated growth,” said Virginia Vogel, co-owner. “We never want to generate sales and not be
able to deliver, so we work hard to anticipate growth to be ready for more business when it comes our way.”
The natural and organic foods industry is the fastest growing segment in the food industry today. Back Roads’
customer base includes 400 wholesale accounts in 45 states with more locations coming on board on a regular
basis. A new customer with 35 store locations came on board this spring to help kick last year’s fall expansion
into high gear.

The newly furnished central offices now host a conference room, employee break room and dining area, and
infant nursery for parenting employees. The welcome changes at Back Roads has led to an enhanced work
environment and increased output.

“Our recent expansion allows us to double current production to meet expected demand. That translates into
more hours for present employees and more available jobs for people in our community,” said Vogel. “Of equal
importance to us, is that we continue to provide a unique workplace for our employees.”

The expansion project timeline coincided with a well received rollout of a product line that includes four new
flavors. Apricot Chai, Pineapple Ginger, and Maple Pecan have joined customer favorite Coconut Crunch to
make up the Back Roads Granola paleo line, while Maple Fig offers up a nut-free option.

“Back Roads is committed to improving the health of our customers, our food producers, and the planet,” said
Vogel. “We will continue our educational focus to drive awareness and encourage change in our consumers’
eating habits to choose organic, non-GMO, non-dairy and an increasingly vegetarian diet that includes whole
grain foods, low in refined sugars and salt, with healthy good fats and nutritious calories.”

For more information, please contact:
Coral Vogel, Marketing Director
74 Cotton Mill Hill, Unit A-110
Brattleboro, Vermont 05301