LAWRENCE FOODS

Class 16

Instruction Handbook of Merchandising Ideas and Cost Control Instruction for Bakery Goods and Products

Class 29

Multi-use food ingredients for food service operators and in-store bakeries, namely, fruit-based fillings, fruit toppings, jellies, fruit preserves, prepared food kits for dessert pizzas consisting primarily of fruit filling, streusel topping, and icing, prepared food kits for cobblers consisting primarily of fruit filling and streusel topping, dips, garlic spreads, and cheese spreads; fruit fillings and fruit glaze for cakes, pies, and bakery goods; eggless wash substitute for applying to bakery goods to simulate an egg wash; frozen prepared pumpkin pie filling; processed garlic spread used for seasoning bread, meats, fish, poultry, sautes and vegetables

Class 30

Multi-use food ingredients for food service operators and in-store bakeries, namely, dry mixes for bakery and desert, namely, brownie mixes, marshmallow and meringue powders, mousse parfait mixes, and streusel and cobbler crumb toppings, cinnamon spreads, and donut glazes; eggless wash for bread, pastry, and confectionery comprised primarily of food starch and thickening agents for use in cooking, namely, vegetable gums; fondant; icing for cakes, pies, donuts, and bakery goods

Class 35

Wholesale food distributorship services, namely to foodservice operators and distributors, in store bakeries, wholesale and retail bakeries, confectioners and other industrial food manufacturers