Baker's Bacon teams with Allen Brothers
Oct. 23, 2017
by MEAT+POULTRY Staff
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Chef Tony Baker created Baker's Bacon in 2011.
MONTEREY, Calif. – Baker’s Bacon is going whole hog by announcing its chef-inspired bacon will be available for nationwide distribution as a part of Allen Brothers’ newest Fall/Holiday catalog.
Based in Monterey, California, Baker’s Bacon was created by chef Tony Baker of Monterey’s Montrio Bistro. It formerly was only available for foodservice distribution, but on Oct. 17, the company announced its inclusion in the Allen Brothers’ catalog as well as being featured on its website.
Chicago-based Allen Brothers will have three offerings of Baker’s Bacon: English-Style “Uncured” Back Bacon, Dry-Cured Double Apple Wood Smoked Bacon, as well as a peppered version of the Double Apple Wood Smoked Bacon.
“We are very excited to be working with what has long time been recognized as one of the country's top beef houses,” said Baker. “We get so many requests from the public to be able to purchase our bacon, which up until now has only been available to the foodservice industry, I couldn’t think of a better partner to help us make this a reality.”
Baker’s Bacon is distributed wholesale to restaurants in San Francisco, Los Angeles, San Diego, Phoenix, Las Vegas, Chicago, Miami and New York City. They also sell their product in premium meat locations around the Bay Area of California.
Allen Brothers, a mail-order-based processing company, offers premium steaks, pork, lamb, veal, game, poultry and seafood.