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.
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.
Baking bread is a balancing act, and any change in ingredients and technique can shift the outcome of a loaf in ways that affect flavor, volume and structure.
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.
Canyon Bakehouse has launched new Stay-Fresh Packaging for three products, which will be available at Walmart and also for online purchase beginning November 2017.
Quinoa, spelt, rye, millet and barley: this “5 Super Grain” mix gets the spotlight today as Dave’s Killer Bread (DKB) announces an expansion of its line of Thin-Sliced varieties to include White Bread Done Right Thin-Sliced.