New pretzel buns and sauces from Eastern Standard Provisions Company

New pretzel buns and sauces from Eastern Standard Provisions Company

Eastern Standard Provisions Company has made three new additions to its range of snack products for foodservice and hospitality.

They include FourSeam, a pretzel bun for burgers and sandwiches, SlidePiece, a slider-size pretzel bun, and Buck Off Pesto Ranch, a creamy dipping sauce. These new products join Top Knot, Wheelhouse, and Turnbuckle hand-tied pretzels, as well Haus Party Queso and Get Lost Maui Onion Mustard dipping sauces.

“The new buns are the logical extension of our light, airy Bavarian pretzels,” said restaurateur and co-founder Garrett Harker. “SlidePiece and FourSeam have an uncommon tenderness and distinctive flavour that make for unique sliders, burgers and sandwiches. The Buck Off Pesto Ranch, on the other hand, is our way of tweaking the ever-popular ranch dressing to be more herbaceous and textured.”

Eastern Standard Provisions Company’s FourSeam and SlidePiece pretzels buns are made using all-natural vegan ingredients, like barley syrup and turbinado sugar, and never corn syrup or artificial sweeteners. The pretzel dough is left to rest at multiple stages during the baking process, allowing it to rise and capture tiny air bubbles, without the presence of chemicals. The dough is then kneaded, shaped, and rolled out by hand, without the manipulation of machinery, to create a light and airy product.

Each of Eastern Standard Provisions Company’s dipping sauces, including the new Buck Off Pesto Ranch, are produced locally in small batches. The goal with these artisanal sauces is to produce the perfect complement to the perfect pretzel.

Boston, MA-based Eastern Standard Provisions Company’s pretzels retail between $17.99 and $34.99 (depending on the style and amount), while the dipping sauces are priced at $8.00. For additional information about Eastern Standard Provisions Company and its line of handcrafted pretzels and sauces, visit www.esprovisions.com.

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