FROM SEED TO SLICE AND
EVERYTHING IN BETWEEN
From the sunbaked fields where our seeds are grown to the busy homes where our bread is served, we strive to make a positive impact every day. It’s a philosophy that extends beyond our bread to the world around us. We consistently work to improve the quality of our ingredients, reduce our carbon footprint, and give back to the communities we serve.
It all started back in 1940, when Dean and Betty Arnold opened their own bakery out of a tiny house in Stamford, CT. Back then, you couldn’t find the premium bread that we love today. By starting small, the couple were able to give each brick-oven-baked loaf the attention it deserved. Today, though Dean and Betty no longer make it themselves, Arnold® is still committed to bringing you bread you can believe in—so you can live your life and love your loaf.
LIVE YOUR LIFE AND
LOVE YOUR LOAF
Since the beginning, there has been something special about Arnold® bread. Every slice is made with high-quality ingredients, just the way Dean and Betty Arnold wanted it. We use no high fructose corn syrup and no artificial preservatives, colors, or flavors in our breads, and many varieties are made with whole grains (whole grains are any grain that includes 100% of the original kernel). That’s how we bring you a loaf that’s hearty but soft, delicious, and nutritious.
NO ADDED NONSENSE
As of spring 2019, you’ll find none of the below ingredients in most Arnold® products;
- High Fructose Corn Syrup
- Partially Hydrogenated Oils (PHOs)
- Artificial Preservatives
- FD&C Artificial Colors
- Potassium Bromate
- Azodicarbonamide (ADA)
- Bleached Flour
Ingredients shown for Oatnut Bread