Barley's Best Inc entered the industry of Prepared Flour Mixes and Doughs in 1998 and has grown to employ 1 to 4 people, generating an annual revenue of $100.000 to $499.999. The NAICS classifies this business under the code 311824, which describes it as a Prepared Flour Mixes and Doughs. For further clarification, the SIC classifies this business under the code 2045 and described it as a Prepared Flour Mixes and Doughs. The business provides service to the BOTH market.
To acquire more information, please contact Richard J Holcomb by calling (952) 474-4768 during business hours. You can also write to the business’ Single Location at 25675 Smithtown Road, Excelsior, Minnesota MN 55331. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
Company: | Barley's Best Inc |
Representative: | Richard J Holcomb |
Place of Business: | 25675 Smithtown Road, Excelsior, MN 55331 |
Contact Number: | (952) 474-4768 |
Type of Service: | Prepared Flour Mixes and Doughs |
SIC Number: | 2045 |
NAICS Number: | 311824 |
Locality: | Single Location |
Market Type: | B2B & B2C |
Began: | 1998 |
Income/Year: | $100.000 to $499.999 |
Laborers: | 1 to 4 |
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Barley's Best Inc is a company operating from Hennepin, Minnesota providing professional Prepared Flour Mixes and Doughs and relevant BOTH variables. It was founded in 1998 and registered with the SIC code 2045 as Prepared Flour Mixes and Doughs, and with the NAICS code 311824 as Prepared Flour Mixes and Doughs.
With a current employee count of 1 to 4, Barley's Best Inc has gone to report making $100.000 to $499.999 per annum on its journey towards growth. This company invites you to contact its representative Richard J Holcomb at (952) 474-4768 for related queries, or to locate its Single Location using the coordinates .
The Single Location can also be found at the street address 25675 Smithtown Road in Excelsior, Minnesota 55331 and can be engaged online through the company website at , the company Twitter , and Facebook page .