Bakeries serving the buns and rolls segments of fresh bread have multiple opportunities to build sales by aligning with prevailing trends across retail and foodservice.
Made using French bread-making techniques, the ficelle, (“string” in French) is known for its thin profile and is flecked with flavorful chia seeds throughout.
Grecian Delight has introduced the new and improved One Republic Mediterranean Flatwrap portfolio for operators looking to upscale their menus, offering more on-trend flatbread alternatives.
This fall, Canyon Bakehouse will introduce two English Muffin options. Both with a crunchy outside and a fluffy pillow of chewy goodness on the inside, you won't believe they are gluten-free.
Mario Somoza, president and CEO of Pan Pepín, provides some perspective on the ongoing situation in Puerto Rico one year after Hurricanes Irma and Maria.
As the fastest-growing European bakery brand in the USA, St Pierre offers a variety of on-trend products like brioche, croissants and pain au chocolat, Belgian sugar waffles and lace-thin filled crepes.
Archer Daniels Midland Company has introduced a new line of specialty tapioca starches and tapioca maltodextrin ingredients in partnership with Vedan International.
While the core market for buns and rolls across retail and foodservice remains steadily anchored in tradition, specialized niches continue to grow, building incremental category interest, and revenue.
At first glance, it might not seem that the bread aisle has changed all that much of late. Many of the same traditional products are performing as expected.
But look closer, and you'll see sliced bread products that look remarkably like their artisan cousins. Dig deeper, and clearly organic is starting to surface with more regularity.