Categorized | Business news, Food & Dining, National, New Albany, Northeast Mississippi

Sugaree’s going national with Goldbely partnership

Sugaree’s Bakery in New Albany is going national! The renowned shop has teamed up with Goldbely, an online specialty food retailer that works with regional partners and send their products across the U.S.

Sugaree’s is the first Mississippi company to be a part of Goldbely’s lineup. 007redvelvet[1].jpg

More from Sugaree’s and Goldbely:

The team at Goldbely describe themselves as food explorers, on a mission to discover all things delicious.  They seek out the legendary local restaurants, artisans and great gourmet food purveyors that produce amazing regional products.  Along their journey to discover the best food in every corner of the U.S., they’ve set up shipping deals with iconic regional food producers. Lots of these shops and restaurants, like Katz’s in NYC and Jeni’s Splended Ice Creams in Columbus, Ohio, have nation-wide shipping built into their business model already.

But, on Goldbely’s list of foods available to order-in, you’ll also find less frequently shipped delicacies like Jack Stack BBQ in Kansas City, Boudin Bakery in San Francisco, even shrimp étouffée from Poche’s Cajun Market in New Orleans.  Sugaree’s Bakery joins the line up as the first Mississippi artisan along with other great shops like Gambino’s Bakery, Magnolia Bakery, Salt Lick BBQ and Dreamland BBQ.  Now Sugaree’s classic Southern layer cakes will represent our region

Their vision is an online marketplace that connects curious eaters with America’s best gourmet food purveyors. They are creating an alternative to the food conglomerates and big box retailers that control most of the food world today.  By creating an even playing field, they hope to democratize the industry.  They are passionate about making an impact on the future of food.

“Sugaree’s is honored and excited to be in the same group with the iconic restaurants represented on,” said Mary Jennifer Russell of Sugaree’s  “The cakes that we make are the same ones that I grew up eating at church socials and holidays as a child and they certainly are considered regional specialties of the Deep South.”

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