Spokane Journal of Business

BumbleBar to produce new nutrition bar line for Dean & DeLuca

East Coast grocery store chain debuted its product earlier this year

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Spokane Valley-based snack maker BumbleBar Inc. has been selected by Wichita, Kan.-based food retailer Dean & DeLuca to make its new line of nutrition bars.

Founded in 1995, BumbleBar makes plant-based, gluten-free energy bars, cookies, granola, and other snacks aimed at health-conscious consumers.

According to the release issued by BumbleBar, Dean & DeLuca’s new Performance Bio Nutrition Bars line was developed through the company’s collaboration with Alan Murchison, a chef and athlete. The bars are kosher and aren’t genetically modified. 

Featured ingredients include matcha, espresso, manuka honey, turmeric, mekabu, and ginger.

The company first introduced the bars in May at the Dean & DeLuca Golf Invitational in Fort Worth, Texas, and debuted them more broadly at the U.S. Open tennis tournament in New York last month. 

Dean & DeLuca is a chain of upscale grocery stores, first established in New York City’s SoHo district by Joel Dean, Giorgio DeLuca and Jack Ceglic in 1977.  Since that time, the company has grown to include 42 locations worldwide. 

BumbleBar Inc. currently employs 26 people, and operates out of a 38,000-square-foot facility located at 3014 N. Flora Road, in Spokane Valley.

Although she declines to disclose figures, BumbleBar client manager Aimee Savey says the company’s sales are doing well this year.

“We are on track to have our best year ever and grow exponentially in the next five years,” Savey says.

Additionally, Savey says the company recently passed its annual Safe Quality Food audit, and is now dairy free and certified kosher parve.

Looking ahead, Savey says the company is focused on plans to add a line of snack foods to its Spokane-Valley facility by the end of the year.

LeAnn Bjerken
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Reporter LeAnn Bjerken covers health care at the Journal of Business. A Minnesota native and cat lover, she enjoys beachside vacations and writing poetry. LeAnn has worked for the Journal since 2015.

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