Company History

Jean Dale founded Frank Dale Foods in 1994. With the supply of fresh eggs from the family flock of Rhode Island Reds and the wealth of knowledge in good traditional pastry-making, she developed an enviable reputation in the local farming community for her traditionally baked Quiches. At Frank Dale we have always used stone-floored ovens to bake our Quiche, giving the pastry a melt away taste that is often described in the industry as being done ‘The Frank Dale Way.’

Seeing the potential in the finger food market Frank Dale was the first company to develop Quiche Pickups, a pre-portioned quiche concept. The Pickups range for Frank Dale Foods acted as a stepping stone into the rest of the Finger Food market, which lacked quality products and innovation.

Today we manufacturer the finest hand finished canapes which add value to any buffet!

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