From national chains to small independents, we have the unique ability to meet practically any foodservice and retail demand with a large variety of breads
EPI Breads started as a small Atlanta bakery delivering “ultra” fresh breads to local establishments. That was in 1985. Today we develop a diverse variety of custom breads across foodservice and retail, thanks to a seasoned R&D team able to meet any request and turn samples quickly. Quite often we accomplish what other bakeries thought couldn’t be done. And we’re happy to do it.
Our bakeries are strategically located in Atlanta and Dallas. In 2015 we acquired R.W. Bakers Co. in Muskegon, MI. A reputable custom bakery on its own, R.W. Bakers is also an industry leader in developing gluten free breads and desserts. Each of EPI’s three U.S. bakeries can handle major chain capacity orders and efficiently ship to all 50 states.
This is why a growing list of national restaurant chains, grocers and distributors continue to rely on EPI’s expertise and strong support. But no matter how much we grow, one thing is clear. We started hungry to be the absolute best at what we do to keep our customers happy. And we don’t intend for that to ever go away.
From national chains to small independents, we have the unique ability to meet practically any food service and retail demand. Hoagies and sub rolls to table breads, sliced loaves, buns, artisan breads and specialty breads, you name it.
After more than 30 years, EPI Breads has grown to three strategically located U.S. bakeries, with a reputation as one of the most innovative custom bread developers in America.
So tell us, how can we rise to your next challenge?
