June 26, 2017
While in-store bakery sales have continued to grow, freshly baked bread sold in those bakeries are on the decline. As stated by International Dairy Deli Bakery Association’s (IDDBA), “What’s in Store 2017,” bakery bread sales have not only remained flat, but they have declined.Scott Fox, Vice President of bakery operations for Dorothy Lane Market said, “Part of the lull in sales can be attributed to competition from local artisan bread shops and fast-casual baker cafes. Those shops bake fresh bread daily, building trust within their customer base.”
At last year’s IDDBA Mr. Fox suggested to downsize and offer half-loaves and smaller sizes instead of selling the full loaf of bread. This would help to overcome the flat sales of bread which has dropped drastically in last 18 years. Furthermore, he stressed on the importance of regular baking and the impact it has on customer trust.
Bridor Inc. launched in Quebec in 1956 some of their products are imported from Europe, allowing them to introduce in a new bread line in 2016 called Soft Artisan. This line develops all-natural bread with an eye towards clean labeling. The line features four varieties:
- sesame/semolina
- 12 grain
- white
- sprouted grains.
To grow its food service business, the company has expanded by installing a new bread production line in Montreal and the company is broadening their product line from its European market, to launching a mini-baguette with olives and thyme, for fine dining restaurants.
A unit of Weston Food Ltd., Ace Bakery, has recently launched the baguette bagel, a product that combines the texture of a baguette with the convenience of the bagel.
Roy Benin, President of Ace said, “This exciting new bagel innovation caters to those yearning for the ultimate in taste and convenience. All bagel lovers will want to try this delicious, new taste sensation.”
Ace describes the baguette as its flagship product, baked with no preservatives, long fermentation periods, stone-deck backing and only made with 5 ingredients totaling a 14-hour process. The company said the baguette bagel is targeted towards breakfast unlike their other products being a staple for dinner.
Bread bakeries are embarking on offering product lines targeting in-store bakeries and food service. Companies with European origins occasionally need to adjust their formulations to better align their product portfolios with the American taste preferences.