Le Lézard
Subject: Event

Walker's Shortbread Celebrates Its Scottish Heritage at NYC Tartan Week and Tartan Day Parade 2024


Walker's Shortbread is excited to announce its participation in NYC Tartan Week and culminating in the Tartan Day Parade on Saturday, April 6th where they will debut a shortbread replica of the Empire State Building.

The replica, which was built using 527 Walker's Shortbread pieces, will be transported to the heart of the Tartan Day celebrations and available for photos at Pre-Parade Registration at the Algonquin Hotel on E. 44th Street.

The miniature Empire State Building is a fitting tribute to Walker's, which over the course of its 125-year history has developed longstanding ties and connections with the US. The United States was the brand's first export market in 1976 and Hauppauge, New York is home to Walker's first international office.

The family-owned business has been sharing the joy of shortbread from Speyside, Scotland with Americans for almost 50 years and the business is proud to retain its strong presence in New York.

As a proud sponsor of the event representatives of Walker's Shortbread, including Sir Jim Walker, third generation member of the Walker's family and grandson of the firm's founder Joseph Walker, will take part in and march in the Tartan Day parade on Sixth Avenue.

"We are thrilled to participate in NYC Tartan Week and the NYC Tartan Day Parade," said Joseph Gadaleta, Walker's Shortbread US CEO. "Our Scottish heritage has always been a cornerstone of the brand, and we look forward to celebrating with our Scottish-American community."

NYC Tartan Week is a longstanding annual celebration of Scottish heritage in New York, beginning in 1999. A weeklong series of festivities lead up to the Tartan Day Parade, where spectators can watch thousands of bagpipers, Highland dancers, clan organizations, Scottish dog breeds and more marching up Sixth Avenue, beginning at 2:00 pm. Samples of Walker's Shortbread will also be available at events during the weeklong celebrations.

Tartan Week and Day celebrations coincide with the launch of Walker's Shortbread's new packaging, designed specifically to nod to the brand's Scottish heritage. The new look packs retain Walker's iconic red tartan branding, but with a stronger and more contemporary finish. The new Walker's logo is taken from an old company delivery van, honoring the brand's 125-year-old history, while providing a revitalized offering.

"This packaging redesign illustrates the evolution of a Scottish heritage brand, nodding to our history as a brand, while updating our signature tartan and logo in a way that feels impactful and fresh," said Lisa Sherman, US Head of Marketing. "It's exciting and we look forward to what lies ahead as we continue to strengthen this historic brand into the future here in the US."

About Walker's Shortbread

Walker's Shortbread has been the ancestral home to Scotland's highest quality shortbread for 125 years.

Established in Aberlour, Speyside, Scotland in 1898 by Joseph Walker, the company continues to be family owned and is now lead by the founder's grandchildren and great grandchildren who faithfully maintain the tradition of producing the finest shortbreads, cookies, cakes and oat crackers while staying true to the original Walker's recipes. Walker's iconic shortbread recipe sets the global standard for shortbread with a simple but powerful philosophy of using only the highest quality of just four natural ingredients: creamery butter, flour, sugar and salt.

Known worldwide for its quality and excellence, Walker's has also been acknowledged with a Royal Warrant of Appointment in 2002 and 2017 to supply oatcakes and shortbread (respectively) to the Royal Family Household.

All Walker's shortbread products are free from artificial color, flavorings and preservatives, certified Kosher (OUD), and suitable for vegetarians; a wide range of gluten-free products are also available. Exported to over 120 countries worldwide, learn more about Scotland at its Finest at https://us.walkersshortbread.com.



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