Biscuitville FRESH SOUTHERN Crowns Biscuit-Making Champions

Biscuitville FRESH SOUTHERN named the grand champions of its 14th annual Bake-Off Competition, a biscuit-making contest where more than a 100 Biscuitville team members from the 54 company-owned restaurants compete to be named the supreme biscuit maker.

Chuck Alston and Alfonsa Martinez win 14th annual Bake-Off Competition to make the perfect biscuit

"This week, Biscuitville FRESH SOUTHERN® (www.biscuitville.com), named the grand champions of its 14th annual Bake-Off Competition, a biscuit-making contest where more than a hundred Biscuitville team members from the 54 company-owned restaurants across North Carolina and Virginia compete to be named the supreme biscuit maker. Chuck Alston, operator of the Wendover Ave. store in Greensboro was named Grand Champion biscuit maker among managers and Alfonsa Martinez from the store in Sanford took the 2014 title among crew members. 

“At Biscuitville, we are known for our authentic southern food, consistent high quality and great-tasting, made-from-scratch biscuits,” said Biscuitville Chief Operations Officer Connie Bennett. “Our team members work incredibly hard day in and day out to deliver Biscuitville’s brand promise to all of our guests, and this competition is one that every biscuit maker in our company strives to win – not just for the cash prize, but for the sheer bragging rights.”

The road to the Bake-Off championship, and its $1,000 grand prize, is arduous. Contestants must first prevail at competitions in their home restaurants at the district level to qualify for the final round. At the Bake-Off Grand Finale held on June 23, the final four crew members competed against each other and the final four managers competed against each other, all showcasing their skills of measuring, mixing and kneading mastery in the product development test kitchen at Biscuitville’s headquarters in Greensboro. Judges assessed each contestant’s ability to follow Biscuitville’s procedural criteria and certification techniques for making the perfect biscuit, including proper dough rolling and flexing, biscuit-making speed, correct sizing, and even the final product’s perfect golden brown color. 

Since 1966, making delicious biscuits the old-fashioned way has been serious business for Biscuitville, and it is one of the primary reasons for the company’s success. While Biscuitville’s coveted biscuit recipe only calls for three basic ingredients – flour, buttermilk and shortening – making the perfect biscuit requires special talent and a mastery of skills. Producing hundreds of biscuits each and every day with perfection, precision and pride is culinary artistry at its finest. 

About Biscuitville FRESH SOUTHERN®: 

Biscuitville FRESH SOUTHERN is a family-owned company headquartered in Greensboro, North Carolina. The company was founded in 1966 when owner Maurice Jennings opened two restaurants in Burlington, North Carolina. After several years, the company added its signature, made-from-scratch biscuits to its menu that were so well-received, business boomed and the Biscuitville brand evolved. Today, Biscuitville employs nearly 900 people and operates 54 restaurants in North Carolina and Virginia. The company, which built its success on making guests a priority and serving fresh, authentic food with integrity, recently introduced its new FRESH SOUTHERN lunch menu that includes fresh-made sandwiches and sides. Biscuitville serves breakfast all day from 6 a.m. to 2 p.m. and lunch from 11 a.m. to 2 p.m. Visit www.biscuitville.com or www.freshsouthern.com for more information."

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