Burke Burke’s Great Harvest Bread Company located at 6030-G Burke Commons Road received an award during the company’s recent annual convention in San Diego, Calif. The local bakery was named in the top ten for annual sales growth out of more than 220 bakeries nationwide.
"Burke bakery owners Jeanette Moler and Jeffrey Connelly and their great baking team were up against some of the finest bread artisans in the country," said Mike Ferretti, president of Great Harvest Franchising, Inc. "It felt great to recognize them. Not only do they create amazing fresh whole wheat bread, they also take joy in supporting the local community."
The Burke bakery is known for its community involvement, especially as it relates to educating customers about the health and nutrient benefits of whole grains in the areas of endurance, weight management, and the prevention of diabetes, heart disease and some forms of cancer. The bakery also frequently hosts slicing events at area functions, makes regular bread donations to local charities, and offers "ample" slices of their fresh hand crafted breads every day.
"We are thrilled to receive this recognition," bakery owner Jeanette Moler said. "We work hard doing what we love in a community that’s amazing. That’s always been what drives us – our craft, our customers and being connected to the community. Without our wonderful customers in Burke and Lorton, we would not have been able to achieve such growth. We love being a local business doing things that help our community to grow and flourish."
Originally founded in 1976 in Great Falls, Mont., Great Harvest has more than 220 bakeries located throughout the nation including Alaska and Hawaii. All bakeries are locally owned and operated, and no two are alike. Great Harvest is known for handcrafted breads made with freshly ground whole wheat purchased from family-owned farms. The neighborhood bakeries create an array of legendary fresh-baked breads and sweets, as well as specialty items during the holidays. Great Harvest mills its whole wheat daily. The fresh flour is used within two days to guarantee the best taste and nutritional value.