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Whole Foods By the Numbers: BAKERY

By the Numbers Facts and figures that tell the story of Whole Foods Market's people and products BAKERY THE ORGANIC BREAD & CIRCUS BAKEHOUSE IN MEDFORD, MASSACHUSETTS, IS BUSY ALL YEAR PRODUCING FRESH GOODIES FOR NEW ENGLAND CUSTOMERS, BUT AS THE NUMBERS HERE SHOW, THE BUSY HOLIDAY MEASUREMENTS SEAS ON TRULY TESTS BREAD & CIRCUS THIS TEAM OF BAKERS BAKEHOUSE ca aranst, çaka 20 TONS 80 AMOUNT OF FRUIT USED TO MAKE THE PIES 11,000 THOUSAND PIES BAKED IN THE POUNDS OF BUTTER 10 DAYS BEFORE 12 USED TO MAKE THE PIES THANKSGIVING 25,000 POUNDS OF FLOUR 27,000 apple pies 20,000 16,000 pumpkin pies pecan pies 10,000 blueberry pies 7,000 cherry pies 166 DIFFERENT 12 21 COUNTRIES THAT TEAM MEMBERS TEAM MEMBERS COME FROM BAKE THE PIES different native languages spoken by Team Members Tell us about your favorite bakery goods and your thoughts on this issue of the magazine at [email protected] WHOLE FOODS MARKET MAGAZINE . NORTH ATLANTIC. HOLIDAY 2013

Whole Foods By the Numbers: BAKERY

shared by mingadesign on Nov 20
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Created at Rodale Grow for Whole Foods Market magazine. It is a FOB department that focuses on a different team within the New England region of the franchise each issue.

Publisher

Rodale Grow

Designer

Amanda Bailey

Source

Unknown. Add a source

Category

Food
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