From: Jillian Eldredge
Sent: Tuesday, June 9, 2026 8:59 AM
To: caputo@thenextwavepr.com
Subject: Re: New Client | Caputo Flour: The Italian Flour Brand Bringing Authenticity & Joy Back to the Table

Hi! Quickly bumping our newest client, Caputo Flour , the iconic Italian flour brand trusted by pizza makers, bakers, and chefs around the world for more than 100 years!

We’d love to send samples your way for homemade pizza night, weekend baking or special gatherings this summer!

‼️Timely News Angle: BROMATE BAN IN  NYC

* What is Bromate? Potassium bromate is commonly used in flour to strengthen dough and improve consistency. In simple terms, it acts as a chemical shortcut to make flour perform more consistently. But bromate comes with concerns—and today, more bakers and chefs are looking for a cleaner, more natural approach.
* The Caputo Difference: Caputo never built flour around bromate, and that's why the transition happening across the industry feels very different to the team. For nearly 100 years, Caputo has followed a philosophy rooted in:

·        Wheat quality

·        Slow milling

·        Precision granulation

·        Natural dough development

No bromate. No conditioners. No enzyme systems. No bleach. Just wheat, expertly milled!

Happy to send samples your way or connect you with a team member to discuss the bromate ban.

Best,

Jillian + team

On Fri, Jun 5, 2026 at 11:56 AM Jillian Eldredge > wrote:

Hi! TGIF! Excited to introduce you to The Next Wave PR’s newest client, Caputo Flour , the iconic Italian flour brand trusted by pizza makers, bakers, and chefs around the world for more than 100 years! Since 1924, three generations of Master Neapolitan Millers have perfected the “Caputo Method,” producing premium flours that preserve the natural flavor, texture, and authenticity of traditional Italian baking.

Rooted in the spirit of Napoli - colorful, vibrant, and deeply human - Caputo is more than a pantry staple; it’s a brand centered around connection, craftsmanship, and the joyful moments food creates. Plus, Caputo is all natural, non GMO, never made with bromate (which is especially timely with the potential NYC ban on bromate! ), bleach, conditioners, or enzyme systems.

Products Include:

* Baking Flour ($5.99) - for pastries that are light, flaky, and irresistibly delicate
* Bread Flour ($5.99) - creates loaves with exceptional volume, a soft open crumb, and a crisp, golden crust
* Pizzeria Flour ($5.99) - renowned as the gold standard, the ideal foundation for crafting pizzas for all styles, in any oven - wood-fired, gas, or electric
* Gluten-Free Flour ($11.99) - high-performance flour without the gluten
* and more!

Whether it’s homemade pizza night, weekend baking rituals, or gathering family around the table, Caputo believes that in a fistful of flour, there’s everything: heritage, authenticity, respect for ingredients, and the comfort of shared experiences.

As interest in elevated home cooking, artisanal baking, and authentic Italian food culture continues to grow, Caputo can offer expert commentary, recipes, and trend-driven storytelling around:

* The rise of homemade pizza culture and restaurant-quality cooking at home
* Why flour quality matters more than ever in baking and dough-making
* Italian culinary traditions and recipe development 
* How food rituals foster connection, comfort, and belonging
* The growing consumer demand for authentic, heritage-driven pantry staples

We also have the following experts available for commentary on cooking trends, how-to’s, recipe development, kitchen tools, Italian culinary traditions, and more:

* Chef Domenico "Mimmo" Tolomeo , Corporate Chef and Master Pizza Maker
* Victoria Messenger , Master Pasta Maker

Would love to explore opportunities to work together! Happy to provide samples, recipes, or expert commentary for upcoming coverage!

Best,

Jillian

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Why It Matters

Industry operators should watch for follow-on developments as this story develops.

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For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors