Industry News | August 7, 2013
Dickey’s Rolling Out New Dough
In September, Dickey’s Barbecue Restaurants across the country will be literally rolling out new dough. The new artisanal breads are modeled after Dickey’s signature rolls with a touch of Southern sweetness and fresh, simple ingredients. New bread items will include handcrafted buns, hoagies, and dinner rolls baked daily in all restaurants.
“Customers love our rolls because they have a touch of sweetness that pairs perfectly with our hot pit-smoked barbecue and tangy barbecue sauce,” says Jeff Forrester, vice president and executive chef for Dickey’s Barbecue Restaurants Inc. “Now, all of our buns and hoagie rolls will have that same southern fresh bread recipe that I know our customers are going to love.”
The homemade bread products are part of Dickey’s menu innovations that now include the sale of whole meat options including slow-smoked briskets, pork butts, barbecue honey hams, smoked turkeys, and full racks of ribs. With the new bread recipe, Dickey’s continues its commitment to fresh, wholesome ingredients and home-style family meals.
“We are really shaking things with our menu—the new bread just kicks off the hot new items we have planned,” Forrester says. “Dickey’s new bread has that authentic, right out of the oven flavor—you’ll think your grandma made them.”
Food & Beverage
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