Giving Half May Mean More Than You Think

February 24th, 2010

March is National Nutrition Month. If you’re like me, you’ll use this as an opportunity to reflect on how we can eat a little healthier.

But, it’s also a time that makes me think about all of the food that we waste and take for granted. Many in our community face a daily battle of simply finding their next meal.  Did you know that 3.5 million Americans experience homelessness in a given year? And a little closer to home, in the state of Ohio more than 12,000 people are homeless with more than 1,500 of those people going unsheltered.

As a family business, taking care of those who are unable to help themselves is really important. Because of this we’re launching our first annual “Half For A Half” campaign. With the help of the Greater Cincinnati Coalition for the Homeless and The Other Place, throughout the month of March for every Klosterman half loaf sold we’ll donate another half loaf to help families in need in the Cincinnati and Dayton areas.

With your help we can make a difference. As an added incentive, join us on Facebook where you can get a coupon for $0.25 off one of our half loaves. Half a loaf of bread – no waste on your part, nutritious healthy bread for your family, and a second half for someone you’ll never meet … but can feel good about for a long, long time. Now that’s a great National Nutrition Month. Join us!

From our family to yours,
Kim Klosterman

Three New Half Loaves Equals One Great New Product!

February 19th, 2010

In 2007, Klosterman Baking Company introduced the first half loaf of bread to be mass marketed in the United States. Boasting the traditional, delicious Klosterman taste, the half loaf was available in both Classic White and Whole Wheat and contained ten slices of sandwich-style bread – making it ideal for small households, traveling professionals, empty nesters and more.

The beauty of the half loaf is two-fold. You still have the option for variety (white or wheat) and you can avoid waste, freezer burn and having to deal with stale bread.

Now, three years later, it’s time to up the ante, so we’re bringing you an even wider variety of your favorite breads. Klosterman half loaves are now available in three new varieties:

  • Whole Grain White
  • 100% Whole Wheat
  • Honey Wheat

Each variety comes with ten slices of bread, features Klosterman’s new vitamin D enhanced yeast and is sold for $1.39. What a deal!

We want to hear what you think though! Join us on Facebook where, beginning March 1, you can find a coupon for $0.25 off your next loaf of Klosterman bread. And, stay tuned for news on upcoming ways that you can help out in your community!

Now for my favorite way to eat our bread. Make this Stuffed French Toast recipe with me this weekend and enjoy it with your family. Let us know how it goes on our Facebook page!

Stuffed French Toast

Ingredients:

  • 1 loaf Klosterman White Bread
  • 1 (8 oz.) package Cream cheese, softened
  • 1 tsp. Vanilla
  • 1/2 cup Walnuts or pecans
  • 4 Eggs
  • 1/2 cup Whipping cream
  • 1/2 tsp. Nutmeg
  • 1 (12 oz.) jar Apricot preserves or seedless raspberry jam
  • 1/2 cup Orange juice

Directions:
Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1½ tablespoons of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.

Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the “sandwiches” into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked “sandwiches” warm by placing them on a baking sheet in a warm oven.

Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.

From our family to yours,
Kim Klosterman

 

4760 Paddock Road
Cincinnati, Ohio 45229

   

© 2013 Klosterman Baking Company