![]() ![]() Every week, 40,000 pounds of flour is hauled to Biscuitville's Graham-based warehouse, and before that, the flour is tested in the mill's lab to ensure consistent flavor and quality. ![]() Notably, a family-owned mill in Henderson, North Carolina has been milling and blending biscuit flour exclusively for the restaurant company since its founder was using dough to make pizzas at his Pizzaville eatiers in the 1960s, according to the company website. Each biscuit is slowly oven-baked to preserve the natural flavors in all the varieties dogs love to catch, chew and eat. Owned and operated by husband-and-wife team Karl and Sarah Worley, Biscuit Love serves a variety of breakfast, brunch and lunch options made entirely from scratch. Each restaurant location prominently displays a list of where the company's ingredients come from (via Business North Carolina). Old Mother Hubbard’s yummy snacks start with all-natural ingredients like chicken, cheddar cheese, apples, carrots, sweet potatoes and oatmeal. Biscuit Love's flagship location is located in the Gulch neighborhood of Nashville. But as it turns out, Biscuitville demonstrated a commitment to local sourcing even before it was trendy, making the Southern brand remarkably different from other chains.īiscuitville isn't shy about its decades-long partnerships with various local and regional suppliers, either. But while farm-to-table is all the rage these days among traditional sit-down restaurants, it isn't often you hear fast food companies tout the same ethos. ![]() Most of us have heard of farm-to-table restaurants and cuisines, meaning dining that prioritizes locally sourced, farm-grown ingredients. ![]()
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