After expanding its horizons by rebranding from Mason Dixie Biscuit Company to Mason Dixie Foods and raising $6.3 million last year, the frozen baked goods maker has continued to build upon its mission to “change breakfast for good.”
Starting as a Washington, D.C.-based pop-up restaurant in 2014, the brand is focused on dismantling traditions in the U.S. baking industry. It first took on biscuits, and has since added scones, rolls and most recently a line of biscuit breakfast sandwiches with its products sold at over 6,000 retailers nationwide including Target, Whole Foods and Publix. As it expands, the company hopes to establish itself as the “the modern face of Southern food,” founder and CEO Ayesha Abuelhiga told Taste Radio earlier this year.
As the brand has grown, Abuelhiga has also worked to create opportunities from BIPOC food and beverage entrepreneurs. She joined forces with Ibrahim Basir of A Dozen Cousins and Arnulfo Ventura of Beanfields to launch Project Potluck, a year-long mentorship program aimed at connecting entrepreneurs to experienced mentors and peers in the industry.
