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CALLING ALL LOCAL FOOD LOYALISTS!
Sam Adams Brewing the American Dream Pitch Room Competition is giving YOU the chance to support your favorite Hope & Main food-preneurs, Rhode Island!Your vote will decide who will have the opportunity to make their live pitch to a panel of all-star judges for a chance to win $10,000 for their food or beverage business.
is delighted to be one of
10 Hope & Main Food-preneurs Who Made It to the First Round!Sam Adams invites YOU to vote for your top three favorites below from
August 1st to August 12th
Six lucky contestants, chosen by YOU, will go on to the Brewing the American Dream Pitch Room Competition that will take place live on:
August 24, 2022 from 5 to 7PM during
Hope & Main’s Schoolyard Market
691 Main Street
We invite you to join us at Hope & Main on August 24th to cheer on your favorites!The judges will select two finalists to compete on Saturday, September 10, 2022 at Hope & Main’s Schoolyard Twilight Party where fans will vote that night for the winner of the $10,000 cash prize!Sam Adams’ Brewing the American Dream program supports local food and beverage entrepreneurs across the U.S. with access to capital, networks and business coaching. Follow them on social media @samadamsbtad and visit their website to learn more!
at these great farmer’s markets:
Aquidneck Growers Market
Between Chapel & Edgar, Newport
May 18-October 26
See you soon,
click images above for links
Press release – Providence, RI
✨Spirit of Rhode Island Award 2021✨
Beth Bakes Is a Winner!
The local cracker company wins the 2021 Rhode Island Food Dealers Association Award.
“I was thrilled about the award,” says Beth Fradin, owner and champion of Beth Bakes, the artisanal and gluten-free cracker company.
The Spirit of Rhode Island Award identifies and acknowledges the contributions of an organization from the greater Rhode Island area that makes a vital contribution to the Rhode Island food industry. Beth Bakes has distinguished itself through its efforts and contributions to clients and industry partners.
Beth Bakes crackers are artisanal, small-batch-made crackers, with high-quality ingredients, accessible for people who can’t eat just anything. The company came about as a way of providing her daughter a tasty and healthy snack. An enthusiastic home baker, Beth dove into gluten-free baking techniques twenty-one years ago at the time of her daughter’s diagnosis with Celiac Disease after quickly realizing that store options for the restricted diet were expensive and often inedible. She landed on recipes using the best ingredients, including olive oil, whole grains, and locally sourced nuts, seeds, and spices to create products that are quite possibly better tasting than their gluten-based counterparts.
Fradin, a Rhode Islander living in Providence, has been working on building her cracker company for five years now. She started as a one-woman show, baking, marketing, and selling her crackers to anyone and everyone open to her new taste experience, willing to listen with an open mind. Beth bakes at Hope & Main, the Warren food incubator that coincidentally won the Spirit of Rhode Island award a few years back. “Any entrepreneur knows it is a lot of work but in the food sector, it’s a supportive community, and especially at Hope & Main. My fellow business members are generous, and they share info about what works and what doesn’t work. I’m grateful for that, and I owe part of this award to the whole community of local food entrepreneurs.”
Click here to read the full list of ingredients!
ENTER NOW! BETH BAKES Instagram contest has been announced by PATTYJ.COMPATTYJ.COM’S POST IS LIVE!
CLICK HERE TO ENTER CONTEST IN NEXT 24 HOURS!click here for our Beth Bakes client page
The latest news from Beth…
Click here to read the full article!
Check out the link below for a video with Beth Bakes on
and her recipe for Gluten-Free Currant Fennel Crackers!
In The Kitchen with Beth Bakes
“Going Crackers for Beth Bakes”
I was introduced to the gluten-free diet when my daughter was diagnosed with Celiac Disease. Not as many store bought options back then and since I was an avid at-home baker I dove into gluten-free baking to provide her with the staples of a six year old’s social life. I’ve spent the last seventeen years experimenting with gluten-free baking (using friends and family as guinea pigs!) and developing recipes that are equal to, maybe better, than their gluten versions. I’ve also studied nutrition, whole grains, lower sugar content and have incorporated these things in to my own diet and baking.
Uncommon crackers that make everything taste better.