Strong Values Drives Walnut Creek Foods to Success
It all began on a Tuesday morning with a pickup truck, an assortment of 20 local cheeses, a list of potential customers and a man with dream.
The man driving that truck was Mark Coblentz, president of Walnut Creek Cheese and Walnut Creek Foods. He began his cheese journey in 1977 as he began selling cheese and trail bologna to retail stores in northeasten Ohio. Although he had a few disappointments due to some locations rejecting his products, he didn’t lose sight of his goals. And, the strong work ethic that was instilled in him from his conservative Amish Mennonite parents kept him going back day after day.
He also treated his new customers with respect, which he demonstrated through delivery consistency and fair pricing. Because of Coblentz’s dedication to consistency, one of the customers who turned him down on the first day soon became one of his best customers.
Also believing strongly in giving back to their community, the company’s mission statement simply states: “we are in the food industry to make life better for each other and those less fortunate.”
Bob West, account manager at Walnut Creek Foods, said the company is unique because for the size of the company and for the amount of work that has to be done, they are able to get it done in five days a week where most of their competitors work six days.
“We are getting it done in five because of the strong connection the employees have to our values,” West said. “Our values also promote the importance of family time.”
The company currently operates two retail stores, located in Walnut Creek and Berlin, which annually serves more than one million people, and their wholesale operations deliver in 12 states, serving more than 2,000 customers. Walnut has more than 350 employees who work for them, with 70 percent of them being of the Amish descent.
“They ride bicycles and drive tractors to work,” he said. “Our county is the No. 1 tourist attraction in Ohio. People love coming to the slow pace of life.”
Walnut has no plans of stopping any time soon, West said.
“The sky is the limit as far as growing the business goes,” he said. “It’s non-stop here.”
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©2016 Baker Creative
Bacon Wrapped Shrimp
- 1 1/2 lb. (18-20) cleaned jumbo shrimp, headless & tail-on
- 1/8 c. reg. or olive oil
- 1/8 c. freshly squeezed lemon juice
- 1 tsp. lemon zest
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. chopped parsley
- 2 cloves garlic, minced
- 10 strips bacon
1. Rinse shrimp with cold water and dry thoroughly on paper towels. Transfer to resealable plastic bag or bowl.
2. Marinade: Combine oil, lemon juice, lemon zest, salt, pepper, parsley and garlic. Pour over shrimp. Cut bacon in half. Wrap 1/2 strip around each marinated shrimp. Use toothpick to hold everything together. Grill until done.
We hope you really enjoy this easy to make recipe.
Walnut Creek Foods