“Can real artisan bread be made to scale? This is a question I get all the time from bake shops that have a handful of people to companies that employ hundreds,” said John Giacoio, vice president of sales, Rheon USA. “What they don’t understand is that this question is relative to what they are doing at the moment.”
As Flowers Foods, Thomasville, Ga., has grown its Dave’s Killer Bread (DKB) business, the company has looked for bakeries that can take on production to support the brand’s blossoming popularity.
The average price paid for white pan bread increased 4.1¢ per lb in August, according to the latest data from the Bureau of Labor Statistics of the US Department of Labor.
The Real Bread Campaign in the United Kingdom is calling for a legal definition of sourdough bread and making consumers aware of what it calls “sourfaux.”
The home bread baking craze that occurred when people first went into quarantine definitely isn’t going away, but more consumers will be looking to get their version of “home-baked” from the instore bakery.
Manchester, UK-based brioche category leader St Pierre is set to launch a new non-brioche bake-at-home range, with authentic French baguettes and crusty rolls.
St. Louis-based distributor of breads and pastries Companion Baking, which services award-winning restaurants and retail chains across the Midwest in addition to running its own local café, is expanding its bread pudding offerings for fall with a new Apple Crisp Bread Pudding – available for a limited time only.
Bakeries can make great headway in today’s marketplace with innovative new products that meet the evolving needs of consumers, who are far more international in their flavor preferences than ever before.
Euroclassic is proud to announce that its Vegan Brioche-Style Bun boasts the plant-based certification issued by the National Sanitation Foundation (NSF).