FAQs

We assure you that we adhere to Good Manufacturing Practices as established by the FDA. We take abundant precaution to prevent cross contact of allergenic ingredients between batches, and our bakeries are inspected to ensure that they meet or exceed all regulatory and baking industry standards. We understand that highly sensitive consumers need to know when there is even the remotest possibility of inadvertent cross contact of allergenic ingredients during processing. To that end we disclose that the following allergenic ingredients are used in some of our manufacturing facilities and that inadvertent cross contact is remotely possible: milk, eggs, soy, almonds, walnuts, peanuts and hazelnuts (filberts). Wheat is used in all of our facilities and all of our products as an ingredient. Please refer to ingredient labels on our products for full disclosure of the ingredients used in that product.

All of our breads can be frozen. The product should be packaged in special plastic bags or freezing paper, and all of the air should be squeezed out of the packing material and the unit tightly sealed so that no air or odors can enter.

Our products that are Kosher are designated as such on the packaging.

GMOs are plants that have been genetically changed by inserting a gene from an unrelated species. We use only approved ingredients conforming to health, safety and quality assurance standards set by the U.S. government and other governmental bodies worldwide. Our high-quality ingredients include some that may be derived from genetically modified corn, soybean and canola.

No. All of our products are free of hydrogenated oil and fats. Hydrogenation, a process in which hydrogen is added to oils to make them more solid, is used by many in the baking industry to help make products moist, easier to slice and stay fresh longer.

Mono- and diglycerides, which have earned GRAS (Generally Recognized as Safe) status by the U.S. Food and Drug Administration, are naturally present in fats and have been used with a high confidence of safety for many years. The mono- and diglycerides we use are vegetable derived and provide the product quality and taste our customers enjoy.

Yes. Thomas’ makes a Light Multi Grain English Muffin.

The small white particles on the bottom of Thomas'^® English Muffins are farina. Farina is a cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains. This is used to prevent the doughball from sticking to the oven plate and also to give the product its unique taste.

No. This product was discontinued.

The expression Original "Nooks and Crannies" is used primarily to call the consumer’s attention to the open grain and texture that is a unique characteristic of Thomas'^® English Muffins. Thomas’ originated "Nooks & Crannies," with a secret formula and unique process to create a product no one else can duplicate. Original "Nooks & Crannies" is a registered trademark of Bimbo Bakeries USA.

When a name such as Thomas ends with an "s" and is used as possessive of something such as English muffins, an apostrophe can be added after the "s" or an apostrophe "s" can be used. It has been the desire of our Company to use the apostrophe after the "s." Thomas’ is a registered trademark of Bimbo Bakeries USA.

Our products cannot be purchased through the Internet.

A "proof-of-purchase" is another name for Universal Product Code, a bar code (you see them on the package of just about every product you purchase) used for scanning by the check-out person.

First, use your hands. Find a crease on the side and pull the muffin apart. If you prefer, you can use your fork. Just poke a hole in three sides of the muffin with a fork and pull apart. Do not use a knife. This cuts away the delicious "Nooks & Crannies" texture. Place each side of the English muffin in separate toaster slots to toast all sides evenly. See our How To page for further detail.