In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.
In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.
Several foodservice segments central to snack and bakery businesses continue to demonstrate strong levels of innovation. New chains focused on customization have emerged, while others continually shift and evolve to capture away-from-home food dollars from competitors.
Frozen pizza, as well as frozen pizza crusts and dough, had an improved year from a sales perspective over the past 52 weeks in the wake of strong—and continued—product and category innovation. And this innovation is resonating with shoppers at a key time in the evolution of pizza across both retail and foodservice, with encouraging growth of fast-casual pizza and intensified cross-market competition.
New Jersey is home to a fantastic array of sandwich diversity. The state’s definitive ham sandwich, the pork roll, dates back to the 1850s (make it with an egg and a slice of American cheese and it’s known as “Jersey breakfast”). Its sloppy Joe, originating in the 1930s and named after a bar in Cuba, is more of a Dagwood-Cuban hybrid than what folks outside of Jersey would typically expect. Rippers star deep-fried hot dogs that get their name from the split typically formed from the frying process.