A fully baked, soft, breadstick product is provided having a water activity in
the range of about 0.9 to 0.95. The breadstick product is ideally suited for use
in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient
size and shape with perforations to allow the breadstick product to be separated
into individual breadsticks. The breadstick product is especially adapted as a
single serving or snack food product. Also provided is a kit containing the breadstick
product with one or more additional food items. Such additional food items include,
for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese,
butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients,
salad dressings, and the like. Preferably, each component item is in a separate
container sealed from the other food items to substantially retard or prevent flavor,
moisture, and microbial migration from one food item to another. The breadstick
products retain a soft, desirable texture throughout their anticipated shelf lives.
