Bagels

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When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.

Bread is the largest category in the baking industry, and as such, faces continual challenges related to incremental growth. While legacy brands continue to perform well, the fresh bread, bagel and English muffin categories remained largely flat to slightly down over the past year.

The No. 1 selling organic bread brand in America has already changed the toast game forever and now they’re upping the ante on breakfast.

East Balt Bakeries announced they have become an official Adoption-Friendly Workplace, a signature program of The Dave Thomas Foundation for Adoption.

Roy Benin, President of ACE Bakery, announced the launch of a major innovation in artisan baked goods, the ACE Bakery Baguette Bagel.

Kraft Heinz recently introduced Bagel Bites Mini Bagel dogs, made with Oscar Mayer hot dogs.

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.

The frozen breakfast category, anchored by waffles, pancakes and French toast, has produced its share of picks and pans over the past year, largely dominated by a handful of big-dollar items with little variation in sales.