Vermont Business MagazineBlake Hill Preserves, producer of gourmet marmalades, conserves, preserves and chutneys, is excited to announce the move of its production facility to Artisans Park in Windsor Vermont.Ground has already broken on Blake Hill’s new production facility and retail store in one of the prime areas of Artisans Park, home to some of Vermont’s leading producers of cheese, beer, spirts and hand-blown glass.
Blake Hill’s new facility is approx. 6,400 square feet, comprising a commercial kitchen housed within a “clean room” environment, a dedicated jar cooling and labelling space, warehouse, loading dock and specialty retail store. The parcel of land accommodating Blake Hill’s new facility is sufficiently large to enable the business to also double its new space as it continues to grow.
Vicky Allard, Blake Hill co-founder and executive chef says: “We have been fortunate to enjoy significant growth since opening our first commercial kitchen three years ago at Blake Hill in Grafton Vermont. Our new facility in Windsor enables us to continue to meet growing customer demand while maintaining the artisan quality our customers appreciate in the increasingly commercialized world of jam making.”
Blake Hill has become one of the country’s leading artisan preserve makers. Within three years of opening its first commercial kitchen, Blake Hill’s products have twice won both the US Good Food Awards and the World Marmalade Awards, are now available at specialty food and high-end natural food stores across the US and, increasingly, in Canada too.
Blake Hill is also constantly innovating, most recently launching a 100% pure fruit / no added sugar line that is refreshingly different from the ubiquitous offerings of larger producers and launched across Texas to huge success. Perhaps most exciting of all is Blake Hill’s first-of-its-kind partnership between award-winning cheesemaker and preserve maker whereby Blake Hill and Jasper Hill Farm are partnering to create a bespoke line of preserves for cheese pairings that have already featured in national publications including Food & Wine.
Says Joe Hanglin, Blake Hill co-founder and Head of Finance & Operations: “Thanks to very strong partnerships with our customers and suppliers to whom we are incredibly grateful for their support, and our wonderful team at Blake Hill, these are exciting times for our business and we have more exciting things planned for 2016. We are very grateful for the support of the Vermont Economic Development Authority, Springfield Regional Development Corp., Great Bear Realty (owner of Artisans Park), and the Town of Windsor, for helping facilitate Blake Hill’s move to Artisans Park.”
About Blake Hill: Vicky Allard and Joe Hanglin founded Blake Hill Preserves in 2009. They are third generation English preserve makers crafting award-winning marmalades, conserves, preserves and chutneys in Vermont using only the finest non-GMO or organic fruits without any artificial ingredients. Blake Hill is available in gourmet and specialty food stores throughout the US, incl. the eponymous specialty food stores of King Arthur Flour Vermont, di Bruno Bros. Philadelphia, and Bi Rite San Francisco, as well as The Fresh Market nationally, Whole Foods stores throughout North Atlantic and North California, and Central Market stores in Texas.
Source: Jan. 1st, 2016 – Grafton, VT– Blake Hill Preserveswww.blakehillpreserves.com