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The Commons
Business

Back Roads Food Co. finalizes expansion into Cotton Mill

Originally published in The Commons issue #409 (Wednesday, May 24, 2017).



BRATTLEBORO—Back Roads Food Co. has expanded operations at the historic Cotton Mill following a recent acquisition of additional office and warehouse space, the installation of industrial size bakery ovens, and upgrades in factory equipment and hardware.

The company says technological improvements continue to streamline the manufacturing process as it strives to meet an ever-increasing demand for their products.

“We practice calculated growth,” said co-owner Virginia Vogel in a news release. “We never want to generate sales and not be able to deliver, so we work hard to anticipate growth to be ready for more business when it comes our way.”

The natural and organic foods industry is the fastest growing segment in the food industry today. Back Roads’ customer base includes 400 wholesale accounts in 45 states with more locations coming on board on a regular basis. A new customer with 35 store locations came on board this spring to help kick last year’s fall expansion into high gear.

The newly-furnished central offices now host a conference room, employee break room and dining area, and infant nursery for parenting employees. The welcome changes at Back Roads has led to an enhanced work environment and increased output.

“Our recent expansion allows us to double current production to meet expected demand. That translates into more hours for present employees and more available jobs for people in our community,” said Vogel. “Of equal importance to us, is that we continue to provide a unique workplace for our employees.”

The expansion project timeline coincided with a well received rollout of a product line that includes four new flavors. Apricot Chai, Pineapple Ginger, and Maple Pecan have joined customer favorite Coconut Crunch to make up the Back Roads Granola paleo line, while Maple Fig offers up a nut-free option.

“Back Roads is committed to improving the health of our customers, our food producers, and the planet,” said Vogel. “We will continue our educational focus to drive awareness and encourage change in our consumers’ eating habits to choose organic, non-GMO, non-dairy and an increasingly vegetarian diet that includes whole grain foods, low in refined sugars and salt, with healthy good fats and nutritious calories.”

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