Bakeries and snack producers seek new ways to use remote technology to improve communication and drive efficiency in a safe and secure way.

16,000-square-foot facility features lab and blending facility. 

Located in Seattle’s University District.

Allows company to improve regional customer support.

Coextrusion and other types of automation allow empanadas and other filled pastries to compete in the pie world.

Co-founders Dave and Jan Marson are dedicated to putting what they’ve earned back into their community.

Facility will produce xanthan gum. 

Annual production to grow to 900,000 tonnes from 500,000.

Bakeries rely on versatile depositing and decorating systems to create premium products that entice impulse-driven consumers.

The company expects more than a tenfold increase in business over the next five years.