We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Boston’s Restaurants Maintain A Dough Tradition Created More Than 50 Years Ago

August 24, 2015: 12:00 AM EST
Today, Boston’s is both a family restaurant/sports bar chain and a pizza chain with hundreds of locations in the U.S. and Canada. But it springs from a single pizza and spaghetti shop founded more than 50 years ago in Alberta, Canada, by a Greek immigrant. To this day, the company takes special pride in a key ingredient of its pizzas, sandwiches, Paninis, and tacos: the made-from-scratch dough. Founder Gus Agioritis insisted that the dough he made each day had to proof for at least eight hours. Today each Boston’s restaurant kneads its dough by hand and lets it proof for 24 hours. The restaurants all carefully monitor the temperature of the air, the wheat flour mix, and the water. The wheat is sifted and each layer is individually streamed for better blending to create “Boston’s signature flavor profile and dough consistency.”
"For the Love of Wheat: Boston’s Restaurant & Sports Bar ‘Rolls Out’ Campaign Dedicated to the Dough", News release, Boston's Restaurant, August 24, 2015, © Boston's
Domains
RETAIL BUSINESS
Marketing
Operations
Products & Pricing
Geographies
Worldwide
North America
United States of America
Canada
Categories
Companies, Organizations
Marketing & Advertising
Press Release
Products & Brands
Developed by Yuri Ingultsov Software Lab.