Post by Ardbeg... innit on Mar 8, 2009 6:47:16 GMT -6
Ahhh, I can feel my arteries clogging. I wonder if it will drip onto the ground in the hot summer sun.
An Indianapolis bakery is upping the ante on fattening foods and providing arguably the laziest development in fattiness yet. Say hello to our new friend, the Pizza Cone.
A group of investors and Italian inventors have handpicked a long-time Indianapolis bakery to help bring to the U.S. a newfangled food called Pizza Cone.
Pizza Cone is exactly what it sounds like: A cone made of pizza dough stuffed with ingredients like cheese, pepperoni and pizza sauce and then eaten on the go like an ice cream cone.
Taylor’s Bakery, founded in 1913, has signed an agreement with Hilton Head, S.C.-based Pino Gelato to be the sole producer of the cone for all of North America.
The equipment arrived at Taylor’s a few weeks ago and production is set to begin in a month.
“Everyone thinks it’s going to be the next hula hoop,” said John Allen, who runs Taylor’s along with his two sons, Matt and Drew. “It’s been very secretive and under the radar.”
An Indianapolis bakery is upping the ante on fattening foods and providing arguably the laziest development in fattiness yet. Say hello to our new friend, the Pizza Cone.
A group of investors and Italian inventors have handpicked a long-time Indianapolis bakery to help bring to the U.S. a newfangled food called Pizza Cone.
Pizza Cone is exactly what it sounds like: A cone made of pizza dough stuffed with ingredients like cheese, pepperoni and pizza sauce and then eaten on the go like an ice cream cone.
Taylor’s Bakery, founded in 1913, has signed an agreement with Hilton Head, S.C.-based Pino Gelato to be the sole producer of the cone for all of North America.
The equipment arrived at Taylor’s a few weeks ago and production is set to begin in a month.
“Everyone thinks it’s going to be the next hula hoop,” said John Allen, who runs Taylor’s along with his two sons, Matt and Drew. “It’s been very secretive and under the radar.”
