Major changes in store for former Cybros bakery

by Eric Schroeder
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WAUKESHA, WIS. – Cybros the Sprouted Bakehouse, a producer of sprouted grain bread, has changed its name to Angelic Bakehouse “to better reflect the wholesome goodness of its breads.” In addition to the name change, the company said it will use only non-bioengineered grains, natural sunflower oil, and locally sourced domestic honey in all of its bread products.

Owners Jenny and James Marino said the ingredient upgrades and name change are part of a series of moves that position the family-owned company for continued growth and potential national distribution opportunities, while maintaining product purity and quality.

The changes mean Angelic Bakehouse will add more premium ingredients to its growing product line made primarily from unprocessed sprouted whole grains, instead of traditional flour. Additionally, to limit allergens in its products, the company will discontinue cookies and other non-sprouted grain products that contain soy or treenuts.

The new products are expected to debut with new packaging, updated nutritional information and a new “Oh so pure” tagline this weekend.

Ms. Marino, who is also the company’s president, said an ingredient upgrade makes good business sense at this point in the company’s growth. The company’s sales have tripled since the Marinos bought the bakehouse in 2009.

“The G.M.O.-free movement is really gaining steam among health-conscious consumers,” she said. “As a family, we believe in it and, as business owners, we saw a tremendous opportunity to get ahead of the curve. We’re making great sprouted grain breads even better and our company even stronger with higher-quality ingredients that have wonderful taste and real appeal in today’s marketplace.”

Mr. Marino, who also is executive vice-president, said Angelic Bakehouse also recently attained the OK-Pas Yisroel Kosher Certification, one of the world’s most respected symbols of kosher approval. He said the national kosher certification will allow the company, which currently distributes its bread to grocery and specialty stores across the Midwest and in markets in both the Northeast and Southeast parts of the country, to explore expanded national distribution opportunities.

To match its new opportunities, the company is finalizing plans to select a Southeast Wisconsin location for a new, 22,000-square-foot facility that it will occupy by the end of the year. Ms. Marino said the new facility will offer the company the opportunity to increase production, expand product lines and pursue additional channels.

“Cybros was the foundation for our success, and Angelic is our future,” she said. “Our family is thrilled with the success our company has achieved over the past three years. That growth has made it possible for us to make these changes now, and we feel very positive about what’s ahead. These changes are just the beginning of many more exciting, pure and delicious things to come.”
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