NEW ORLEANS – Bimbo Bakehouse, a premium provider of fresh bakery products and home to brands including Goldminer Bakery, The Cheesecake Factory At Home, Lender’s, Bays, Emmy’s Organics, Wholesome Harvest, and Bakehouse Bakery Artisan Line, showcased its full portfolio and unveiled new innovations at the IDDBA show, which took place June 1 – 3, 2025, in New Orleans.

Attendees experienced the Bakehouse’s newest offerings and joined the team for a “Taste & Toast” – celebration of curated tastings featuring bold New Orleans-style bites, champagne and soulful music, accompanied by conversations with Bakehouse experts on Monday, June 2.

“Our team continues to push the boundaries of flavor and format to better meet consumer needs and drive category growth,” said Dana Strain, senior marketing manager for Bimbo Bakehouse.

New product innovations for in-store bakery were showcased:

  • Goldminer Bakery Sourdough Boule Bread – artisan-style, unsliced boule made from a sourdough starter. No artificial colors, flavors, or preservatives. Available May 2025.
  • Bakehouse Bakery Artisan-Style products featuring:
    • Breadsticks: Hatch Chile & Garlic, Maple French Toast, Moroccan Olive
    • Mini Batards: Fiesta Corn & Jalapeno, Mediterranean Olive, Onion & Roasted Garlic
    • Premium Buns: Mac & Cheese, Toasted Onion & Beer, Fiesta Corn & Jalapeno
    • Small Loaves: Sweet Hawaiian, English Toasting, Ancient Grain
  • Ebinger’s Gourmet Petite Brownies
  • Emmy’s Organics Oatmeal No Bakes – available in Chocolate Chip and Peanut Butter Chocolate Chip
  • Dairy Case: Lender’s EXTRA Bagels – New line of 3.5 oz bagels in three flavors: Sourdough Everything, Maple Brown Sugar, and Southwestern Jalapeno. Boiled and hearth-baked for an authentic bite. Lender's EXTRA bagels are here to level up your breakfast game. Packed with epic flavors and major value, these bagels bring the iconic taste of your favorite bagel shop straight to your kitchen. Available September 2025.

“These innovations reflect a clear shift in consumer preferences toward bigger flavors, bolder formats, and premium ingredients,” said Derek Robertson, senior director of research and development. “From breakfast to snacking to gatherings, we’re helping customers find exactly what they’re craving, in-store.”