instore - January/February 2013 - (Page 18)

consumer insights consumer insights Trendspotting: Take-and-Bake Breads & Rolls Par-baked breads revolutionized the artisan bread category years ago. Now take-and-bake breads and rolls are driving higher demand for premium bread at instore bakeries nationwide. Among the top 10 suppliers of fresh bread to US supermarkets, only La Brea Bakery posted positive growth in unit sales for 52 weeks ending in May 2012. La Brea Bakery is one of several leading artisan bread brands that are making an impact in the take-and-bake bread and roll business. Each of the more than 300 varieties of La Brea Bakery’s breads and rolls are made with the original starter that founder/chef Nancy outstanding mixing characteristics Silverton first created in 1988, giving La Brea Bakery breads and rolls their distinctive flavor. Years ago, La Brea Bakery discontinued its Bake at Home breads, and now offers a Take & Bake line of breads and rolls instead. In most stores, La Brea’s Take & Bake breads are sold at room temperature in Discover the North Dakota Difference the bakery department. One recent addition to the line, Take & Bake Telera Rolls are perfect for traditional Mexican Standard Patent Flour: Dakota Champion tortas or barbeque sandwiches. The standard of excellence for Other leading suppliers include New French Bakery, which offers the baking industry, Dakota take-and-bake baguettes, rolls, breadsticks and ciabatta, in addition Champion ﬂours are suitable for a wide variety of breads, to artisan breads such as honey whole grain and asiago garlic. All products are individually pre-packaged, pre-labeled and ready for customers to take and bake at home in 15 minutes or less. rolls and specialty p y products. To thaw frozen bread and rolls at your stores, New French Bakery recommends placing product on a bakery rack and thawing for one to two hours. The maximum shelf stable date is three days. If kept frozen, product shelf life is six months. Ecce Panis, another leading brand of artisan bread for the instore bakery, offers two dozen varieties of breads including several under its Call 1-800-538-7721 to discover the difference. www.ndmill.com ISO 22000 CERTIFIED 18 • JAN + FEB 2013 • instore Bake at Home line. One example is the Neo-Tuscan Boule, which is a top seller at Walmart bakeries. This Tuscan bread makes a great luncheon sandwich and enhances any meal, especially stews, salads and pasta dishes. JOHN UNREIN http://www.ndmill.com

Table of Contents for the Digital Edition of instore - January/February 2013

inStorebuyer - January/February 2013
Editor's Note - Gear Up for Fall
Calendar
Table of Contents
News - On Our Radar
Consumer Insights - Trending - Breads & Rolls
Trendspotting: Take-and-Bake Breads & Rolls
Trending - Deli Salads
Trendspotting: Whole Grain Deli Salads
Consider Gluten Free
Gear Up for Tailgating
Think Like a Tailgater
Wrap It Up
Tailgating at Home
Sweet Victory
Gear Up for Halloween
Merchandising Tricks
Get Creative with Raisins
Healthy Options for Kids
Hispanic Celebrations
Quinceaneras
Gear Up for Fall Catering
Planning Tools
Distinctive Ingredients
Innovative Products
Key Trends in 2013
Local & Natural
Adding Theater
Pasta Power
Specialty Cheeses
Cheese Pairings 101
Kosher Catering
Product Trends - First to Market
Bizarre Holiday
Product Showcase/Ad Index

instore - January/February 2013