CRISPANI Trademark

Trademark Overview

On Monday, July 30, 2012, a trademark application was filed for CRISPANI with the United States Patent and Trademark Office. The USPTO has given the CRISPANI trademark a serial number of 85689882. The federal status of this trademark filing is ABANDONED - NO STATEMENT OF USE FILED as of Monday, March 28, 2016. This trademark is owned by Pumpernickel Associates, LLC. The CRISPANI trademark is filed in the Staple Food Products category with the following description:

hand crafted pizza
crispani

General Information

Serial Number85689882
Word MarkCRISPANI
Filing DateMonday, July 30, 2012
Status606 - ABANDONED - NO STATEMENT OF USE FILED
Status DateMonday, March 28, 2016
Registration Number0000000
Registration DateNOT AVAILABLE
Mark Drawing4000 - Illustration: Drawing with word(s) / letter(s) / number(s) in Block form
Published for Opposition DateTuesday, January 1, 2013

Trademark Statements

Goods and Serviceshand crafted pizza

Classification Information

International Class030 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
US Class Codes046
Class Status Code6 - Active
Class Status DateTuesday, August 7, 2012
Primary Code030
First Use Anywhere DateNOT AVAILABLE
First Use In Commerce DateNOT AVAILABLE

Trademark Owner History

Party NamePumpernickel Associates, LLC
Party Type20 - Owner at Publication
Legal Entity Type16 - Limited Liability Company
AddressSt. Louis, MO 63127
Party NamePumpernickel Associates, LLC
Party Type10 - Original Applicant
Legal Entity Type16 - Limited Liability Company
AddressSt. Louis, MO 63127

Trademark Events

Event DateEvent Description
Monday, March 28, 2016ABANDONMENT NOTICE MAILED - NO USE STATEMENT FILED
Monday, March 28, 2016ABANDONMENT - NO USE STATEMENT FILED
Friday, August 14, 2015NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Thursday, August 13, 2015EXTENSION 5 GRANTED
Wednesday, August 5, 2015EXTENSION 5 FILED
Wednesday, August 5, 2015TEAS EXTENSION RECEIVED
Tuesday, March 3, 2015NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Monday, March 2, 2015EXTENSION 4 GRANTED
Thursday, February 12, 2015EXTENSION 4 FILED
Thursday, February 12, 2015TEAS EXTENSION RECEIVED
Thursday, February 12, 2015TEAS CHANGE OF CORRESPONDENCE RECEIVED
Friday, June 20, 2014NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Thursday, June 19, 2014EXTENSION 3 GRANTED
Monday, June 16, 2014EXTENSION 3 FILED
Monday, June 16, 2014TEAS EXTENSION RECEIVED
Wednesday, March 26, 2014NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Tuesday, March 25, 2014EXTENSION 2 GRANTED
Monday, February 24, 2014EXTENSION 2 FILED
Friday, March 21, 2014CASE ASSIGNED TO INTENT TO USE PARALEGAL
Monday, February 24, 2014TEAS EXTENSION RECEIVED
Friday, October 11, 2013ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED
Friday, October 11, 2013TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED
Wednesday, July 17, 2013NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Monday, July 15, 2013EXTENSION 1 GRANTED
Monday, July 15, 2013EXTENSION 1 FILED
Monday, July 15, 2013TEAS EXTENSION RECEIVED
Tuesday, February 26, 2013NOA E-MAILED - SOU REQUIRED FROM APPLICANT
Tuesday, January 1, 2013OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
Tuesday, January 1, 2013PUBLISHED FOR OPPOSITION
Wednesday, December 12, 2012NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
Wednesday, November 28, 2012LAW OFFICE PUBLICATION REVIEW COMPLETED
Wednesday, November 28, 2012ASSIGNED TO LIE
Monday, November 12, 2012APPROVED FOR PUB - PRINCIPAL REGISTER
Thursday, September 6, 2012NOTIFICATION OF NON-FINAL ACTION E-MAILED
Thursday, September 6, 2012NON-FINAL ACTION E-MAILED
Thursday, September 6, 2012NON-FINAL ACTION WRITTEN
Thursday, September 6, 2012ASSIGNED TO EXAMINER
Tuesday, August 7, 2012NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM
Thursday, August 2, 2012NEW APPLICATION ENTERED IN TRAM

Related Keywords

crispani pizza crafted hand