Gran Forno expands beyond its ciabatta niche
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| Focaccine dolce, topped with fresh berries and fruits for breakfast and tomato, basil, potatoes or onions for lunch, is one of the bakery’s signature items. |
Filling a need
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| Gran Forno makes al most 800 ciabatta loaves of varying sizes every day. |
The sweeter side
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| Production begins at 4 a.m. with the first items going into the oven by 6:30 a.m. Bread production for the following day begins at 3 p.m. |
Keeping shelves full
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| Gran Forno’s co-owners Salvatore Annino and Peter Dennis |
Gran Forno…a sampling of prices
Gran Forno…at a glance
Headquarters:
Web site:
Number of stores:
Sales breakdown:
Bakery size
Annual sales:
Market territory: Southeast Florida
Production methods:
Product line:
Management:
Major equipment:
Future plans:
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© 2008 Penton Media Inc.
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