King's Cupboard adds 10,000 square feet

RED LODGE, Mont.-The King's Cupboard, manufacturer of gourmet dessert sauces, pudding mixes and hot chocolates, completed a10,000-square-foot addition in April and moved in mid-May.

"Ground breaking was Sept 2003 with completion in April 2004," said Sheryl Stark, sales manager.

The space provides additional processing area, mixing rooms for the gourmet pudding line as well as the award-winning hot chocolates. Also, there's ample room for an expanded research and development kitchen, she said.

The larger facility will allow the King's Cupboard to better meet the increasing demand for its product offerings. For competitive reasons, Stark declined to disclose the size of the expanded facility. At the Summer Fancy Food Show in New York, King's Cupboard introduced a new product line: three SKUs of gourmet pudding mixes.

"The larger facility will allow us to continue to expand our product line and to better and more efficiently meet our customer's needs" said Lila Randolph-Poore, the company's president, in a prepared statement. "We will continue to make our sauces and mixes in small batches, but new processing equipment will increase speed and efficiency.

King's Cupboard was founded by Randolph-Poore and her husband Rigger Poore in 1990 as a way to showcase the gourmet chocolate sauce recipe originally developed by Lila's grandmother.

King's Cupboard began as a one-product company in the Randolph-Poore commercial home kitchen. Today, the King's Cupboard employs nearly 20 people and offers 25 SKUs including chocolate caramel dessert sauces, sugar-free dessert sauces, hot chocolate mixes and sugar-free hot chocolates. The products are available through a network of brokers and direct from King's Cupboard.

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