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Today, Barbe's product line includes much more than milk. The company distributes many popular brands like Dannon Yogurt; premium ice cream brands like Haagen-Dazs and Ben & Jerry's, Edy's, and Tropicana's juices, among others. With a fleet of more than 40 refrigerated trucks, Barbe's serves milk and ice cream only on the Gulf Coast, as well as school, airline and cruise ship caterers and some of the area's most notable chefs. One of them, John Folse, recently announced that Barbe's will be the distributor for his new line of Creole cream cheese-a move that will return a local favorite to store shelves and, in a way, illustrate Barbe's historic ties the community. "Creole cream cheese was such a big part of New Orleans," says Laurent Barbe, Jr. "We are eagerly awaiting the opportunity to bring this product back to the market." Such innovative products are part of Barbe's strategy for growth. And the company, whose work force now includes more than 125 employees, continues to search for ways to increase capacity and make packaging more effcient and environmentally sound. At the same time, Barbe's Dairy celebrates its history: Larry Barbe, a constant presence at the company for more than 50 years, likes to describe the origins of the Barbe logo, a jumping cow modeled after a plastic trinket he found many years ago. Like that symbol, Barbe's commitment to quality has remained constant, even as the company has grown from Victor Barbe's small herd to one of the most recognizable names in the business. "Being there first, and being there with a good product and good service is our main goal," says Laurent, Jr. "And being a good, reliable, honest company to do business with."
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