Press Release


For Immediate Release

September XX, 2014


                                                                                Media Contact:

Stephanie Anderson, Director of Marketing


Langston Bakery Launches Resistant Starch Bread

New line of Langston Bakery breads give hope to diabetics and diet conscious carbohydrate counters in the US.


Clearwater, Florida – Langston Bakery announced today that their long awaited line of resistant starch loaves will be hitting shelves by the end of September 2014.  In 2013 the company held three focus groups comprised of men and women aged 26-64 and the most requested new item was overwhelmingly found to be a delicious loaf that doesn’t spike insulin levels like traditional flour breads do.


Carbohydrates are an obsession in the American diet culture. Langston Bakery has created resistant starch based loaves to add to their spectrum of preservative free home style bread lineup. Danielle Martin, SVP of Product Development, worked with Florida’s A&M University which is partly funded by the National Institutes of Health.  Together they answered Langston Bakery’s customer requests for lower carbohydrate bread options.  “Resistant starch is a hot topic in the carbohydrate world since late 2012. We currently were only baking traditional loaves as well as three multi grain loaves and one gluten free loaf.   Resistant starch based breads are a largely unchartered territory in commercial baking and I wanted to take on that challenge. Without question it has been my biggest challenge to date,” says Martin.


Resistant starch is commonly known to improve insulin sensitivity and lowers the blood glucose response to food making it a good option for diabetics and those dealing with hypoglycemia.  “The university’s research department was instrumental in making this dream a reality. I can’t thank them enough for perfecting the process of making this type of starch replace insulin spiking flours.  The Langston family and I are very proud of the final product that will be on grocery shelves later this month.”  The bakery expects this addition to their already enormously popular line to skyrocket them to the top of the commercial artisan American bread bakers.  The resistant starch loaves are available in soft potato white, sunflower seed high fiber, walnut pesto and cinnamon swirl.

“The next goal for Langston Bakery is to expand the gluten free line,” added Martin. The recipes are currently being developed and tested with a goal of new flavors being on store shelves by summer 2015. The website will have updates as they become available.

About Langston Bakery, L.L.C

Langston Bakery was founded in 1998 by Gayle and Charles Langston.   It is currently distributed in major grocery stores in Florida, Georgia, South Carolina and Tennessee. Langston Bakery is located in Clearwater, Florida with plans to open a second location just outside of Nashville, Tennessee in 4th quarter 2015.  Both locations will have a storefront on or before March 1, 2016.  Mail order available for all states on