Legal Representation
Attorney
Martin W. Schiffmiller
USPTO Deadlines
Application History
14 events| Date | Code | Type | Description | Documents |
|---|---|---|---|---|
| Feb 16, 2016 | MAB6 | O | ABANDONMENT NOTICE MAILED - NO USE STATEMENT FILED | Loading... |
| Feb 15, 2016 | ABN6 | S | ABANDONMENT - NO USE STATEMENT FILED | Loading... |
| Jul 10, 2015 | EXRA | E | NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED | Loading... |
| Jul 8, 2015 | EEXT | I | SOU TEAS EXTENSION RECEIVED | Loading... |
| Jul 8, 2015 | EXT1 | S | SOU EXTENSION 1 FILED | Loading... |
| Jul 8, 2015 | EX1G | S | SOU EXTENSION 1 GRANTED | Loading... |
| Jan 13, 2015 | NOAM | E | NOA E-MAILED - SOU REQUIRED FROM APPLICANT | Loading... |
| Nov 18, 2014 | PUBO | A | PUBLISHED FOR OPPOSITION | Loading... |
| Nov 18, 2014 | NPUB | E | OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED | Loading... |
| Oct 29, 2014 | NONP | E | NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED | Loading... |
| Oct 14, 2014 | DOCK | D | ASSIGNED TO EXAMINER | Loading... |
| Oct 14, 2014 | CNSA | P | APPROVED FOR PUB - PRINCIPAL REGISTER | Loading... |
| Jul 10, 2014 | NWOS | I | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED | Loading... |
| Jul 7, 2014 | NWAP | I | NEW APPLICATION ENTERED | Loading... |
Detailed Classifications
Class 030
Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, namely breakfast cereals, cereal bars and cereal-based snack foods; bread; French bread; pastry; pastry, namely, Danish pastry, croissants, patisserie, tarts, donuts and muffins; edible ices; honey; treacle, yeast; baking powder; salt, mustard, vinegar; spices; fruit sauces excluding cranberry sauce and applesauce
First Use Anywhere:
0
First Use in Commerce:
0
Class 035
Retail bakery shops
First Use Anywhere:
0
First Use in Commerce:
0
Class 040
Bakery services, namely the manufacture of bakery products to order and/or specification of others
First Use Anywhere:
0
First Use in Commerce:
0
Classification
International Classes
030
035
040