In the old days, food was made naturally. You would know where the meat comes from, what happens in the processing phase (as it would be done in the local store). You would taste a product that was extremely high in quality because the food was natural. A local restaurant would buy a chicken or half-cow, and everything would be produced on site.
When the food industry became centralized in the 1960s, 1970s and 1980s, this process of making food began to slowly fade. Instead, efficiency and consistency reigned. This did have some advantages. Food is available year-round at a lower cost. Products are centralized in regions (eggs in the Midwest, for example) and then distributed across the country. Some regions don’t produce certain foods, and it’s good to be able to have access to food when your region doesn’t produce that food. Chemicals were injected into the food to create a longer shelf life, but this came at a cost—the quality of the food dipped. There’s a balancing act that you have to manage and there are alternatives to factories that produce the food in a central location.
At Breeze In, we’ve always believed in a philosophy of slow-cooked food. Fresh food is the best food, and we don’t take shortcuts here. We believe slow-cooked food has a place in the food industry and that place is here to stay.
Have you ever wondered why our donuts taste so good? Why our bread is so fresh, why our meat tastes like real meat? There is a large difference in quality when food is processed and cooked in a normal, natural way on location. We make everything from scratch and this has been the philosophy of Breeze In since our inception over thirty years ago.
“I think we’re really starting to see a concern among the population with what is going into the food we eat,” Chef David said. “We’re starting to see a swing back to the way things used to be, when food was processed, cured, and cooked on location. It’s become a way to really do business.”
This swing back was made manifest when new food safety regulations were signed into law by President Obama in January of 2011. According to an article on www.fda.gov, this is the most sweeping reform in terms of packaging and labeling in 70 years. The aim, according to the FDA, is to “ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it.”
These regulations make manufacturers go the extra mile with their packaging and labeling. This is a real effort to ensure that what you read on a label is accurate.
We believe in natural food that tastes good, like it was meant to be. We believe in bread being made fresh every day. We believe in our donuts being made fresh every day, and we believe in our meats being cured and smoked on location. We sell food that you can trust.
At Breeze In, we serve a variety of products ranging from beverages to sandwiches, ribs to donuts, and other various grocery items that you may need. We hope you have a good experience with the quality of our food. Slow-cooked, all natural, fresh meals make a difference in today’s food industry, and we are proud to say we have stayed true to that philosophy for over thirty years.