Bread is the most-important category in the baking industry, but also one of the most-challenging for building appreciable growth. For the 52 weeks ending November 4, 2018, the fresh bread and rolls category grew 0.13 percent in dollar sales to $13.4 billion, per IRI, Chicago.
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.
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.
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.