In 1997, Gary and Colleen Worthington took a simple concept – artisanal European hearth breads, made from scratch – and revolutionized the bakery & café concept. They opened their first Kneaders Bakery & Café in Orem, Utah, where they used that concept and served freshly-baked breads and a handful of pastries and soups.
They quickly realized that their amazing bread would make really amazing sandwiches, and embarked on a mission to develop a unique menu which would provide their customers with a variety of fresh-made and wholesome options. They began slow-roasting turkey breasts overnight and hand pulling them each morning to create delicious sandwiches on their signature breads. Today, each restaurant slow-roasts between 100-250 lbs of turkey breast every day which is hand-pulled and served on our sandwiches and salads.