bake - February 2015 - 34

catering to
healthy lifestyles

Offering healthier products doesn't have to
mean changing your entire business model.
BY BOB SIMS
The craze of eating healthier in America continues

sweet variety. However, retail bakeries are in a good

Above: Healthier

to grow and grow. According to National Restaurant

position to add to their comfort food line-up. Many

foods are becom-

Association (NRA) surveys, 71 percent of adults are

go-to comfort foods contain savory ﬂavors, and those

ing more and more

trying to eat healthier at restaurants than they did

ﬂavors pair well with products that retail bakeries

mainstream.

two years ago. The good news for retail bakeries

are already equipped to produce. In addition, some

and cafes is that consumers are going about their

of the ingredients inherent in baking sweets can be

healthier lifestyles in a few different ways. While

prepared as savory items.

trying to change their diets for the better, consumers
do not necessarily need or want to alienate the tradi-

Biscuits continue to trend in the bakery world. So

tional products that a retail bakery or café offer.

much so that biscuit speciﬁc bakeries have established themselves and seen longevity and growth.

A noted trend in the baking industry from Report

Seattle's Serious Pie and Biscuit, and Portland's Pine

Linker, a market research company specializing in

State Biscuits represent two examples of taking the

ﬁnding, organizing and ﬁltering the latest industry

bakery-friendly staple comfort food, biscuits, and

data, shows US consumers hunger for both healthy

making them into something that sells strongly.

baked goods and comfort foods. Natural and organic
ingredients along with smaller portion sizes repre-

While fried chicken, bacon, fried egg and gravy

sent the top ways for bakeries to target the healthier

biscuits probably won't appeal to more health-

eating consumer.

conscious customers, there are still ways to put
a healthy spin on this comfort food. Substituting

Portioned Comfort

ingredients works when you want to promote a

Retail bakeries possess an innate advantage when it

comfort food as a healthy option. Use a sprouted

comes to comfort food, at least comfort food of the

whole-wheat ﬂour to gain the health beneﬁts without

34 < FEB 2015 | bakemag.com

http://www.bakemag.com

bake - February 2015

Table of Contents for the Digital Edition of bake - February 2015

Bake - February 1, 2015
Editor's Note - The Outlook for Retail
Table of Contents
News Bites - AB Mauri North America moves headquarters
Bay State expands Arizona milling capacity
Guild announces Bread Lab workshop
My Favorite Things
Management - Benefits Attract Quality
Labor Front - What is Full Time?
Food Safety - Food Allergy Friendly
Ingredients - Research Fuels Strawberry Innovation
Equipment - Divider/Rounders
All Cracked Up
Grow Business with Granola
Catering to Healthy Lifestyles
Building Strength
Go Artisan
Fifty Shades of Pretty Cake
Spring Approaches
What’s Ahead for Cookies?
Cafe - Get Into Pizza
Gluten Free Pizza
Creating a Unique Menu with Flavored Coffee
Products
Product Showcase
Classifieds
Ad Index
Online
bake - February 2015 - Bake - February 1, 2015
bake - February 2015 - 2
bake - February 2015 - Editor's Note - The Outlook for Retail
bake - February 2015 - 4
bake - February 2015 - 5
bake - February 2015 - 6
bake - February 2015 - Table of Contents
bake - February 2015 - Guild announces Bread Lab workshop
bake - February 2015 - 9
bake - February 2015 - My Favorite Things
bake - February 2015 - 11
bake - February 2015 - Management - Benefits Attract Quality
bake - February 2015 - 13
bake - February 2015 - Labor Front - What is Full Time?
bake - February 2015 - 15
bake - February 2015 - Food Safety - Food Allergy Friendly
bake - February 2015 - 17
bake - February 2015 - Ingredients - Research Fuels Strawberry Innovation
bake - February 2015 - 19
bake - February 2015 - Equipment - Divider/Rounders
bake - February 2015 - 21
bake - February 2015 - All Cracked Up
bake - February 2015 - 23
bake - February 2015 - 24
bake - February 2015 - 25
bake - February 2015 - 26
bake - February 2015 - 27
bake - February 2015 - 28
bake - February 2015 - 29
bake - February 2015 - Grow Business with Granola
bake - February 2015 - 31
bake - February 2015 - 32
bake - February 2015 - 33
bake - February 2015 - Catering to Healthy Lifestyles
bake - February 2015 - 35
bake - February 2015 - 36
bake - February 2015 - 37
bake - February 2015 - Building Strength
bake - February 2015 - 39
bake - February 2015 - 40
bake - February 2015 - 41
bake - February 2015 - Go Artisan
bake - February 2015 - 43
bake - February 2015 - 44
bake - February 2015 - 45
bake - February 2015 - Fifty Shades of Pretty Cake
bake - February 2015 - 47
bake - February 2015 - 48
bake - February 2015 - 49
bake - February 2015 - Spring Approaches
bake - February 2015 - 51
bake - February 2015 - What’s Ahead for Cookies?
bake - February 2015 - 53
bake - February 2015 - Cafe - Get Into Pizza
bake - February 2015 - Gluten Free Pizza
bake - February 2015 - Creating a Unique Menu with Flavored Coffee
bake - February 2015 - 57
bake - February 2015 - 58
bake - February 2015 - 59
bake - February 2015 - Products
bake - February 2015 - 61
bake - February 2015 - Product Showcase
bake - February 2015 - 63
bake - February 2015 - Classifieds
bake - February 2015 - Ad Index
bake - February 2015 - Online
bake - February 2015 - 67
bake - February 2015 - 68
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