Baking & Snack - August 2014 - 42

PREMIUM BREADS

Inquiries for some high-end bread makers have
gone from price to ingredients.
Farm to Market Bread Co.

whole grains makes for a more complete protein," Mr.
Girkout said. "We've been doing that bread for more
than 30 years now, and it's our most popular."

Sodium on deck?
The low-carb craze has been quiet for a few years now,
and with gluten-free predicted to settle back into normalcy at some point, a new trend will soon emerge. Ms.
Zanette said that trend has been coming on in the last
six months, and it's emerging in the form of low sodium.
"There are certain customers who have always been
looking for it," she said. "I think it has become more
heightened across the community of retailers and food
service clients because consumers are now aware of it.
They're the ones looking for it. Advertising and media
has a lot to do with that as well."

Baking better burger buns
Premium bread bakers typically target
individuals with their products. Mark Friend,
owner of Farm to Market Bread Co., said
his company's demographic trends toward
more educated and well-travelled consumers who don't mind spending a little more
than usual when they go down the bread
aisle.
But he also said his business has seen a
bump from an unexpected source -
restaurants, most notable, hamburger joints.
"The restaurant business has been demanding more premium bread, and I think
this is a national trend, Mr. Friend said. "In
"

42 Baking & Snack August 2014 / www.bakingandsnack.com

A demand for low sodium offers challenges of its
own. As Ms. Zanette put it, "How do you balance the
sodium level with the functionality of the dough with
the taste profile the consumers want?"
Backerhaus Veit, with its in-house research and development team, tackles that with its line of dietetic/
lifestyle breads. These breads - a white and wheat
version of panini bread and a Swiss grain boule - target those concerned with reducing sodium.
"With our R&D, that's how we balance those three
portions," Ms. Zanette said, noting that eventually
even the low-sodium demands will calm down and a
new challenge will present itself in the premium bread
category. "With gluten kind of quieter now, sodium
has taken over and is the next big thing. Then sugar
will probably come along and be next in line."

particular, the gourmet hamburger trend has
made restaurants want better bread. People
are willing to pay for better quality and better ingredients.
"
Farm to Market sells a rich hamburger
bun and a high-butter brioche to restaurants
that want a better option for their ground
beef sandwiches.
"We were kind of surprised that the hamburger places wanted them, but that's been
a big part of our growth in the last couple
years, Mr. Friend said. "I think they are try"
ing to distinguish themselves. It's a way to
upscale their product, and their customers
seem to like it.
"

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Baking & Snack - August 2014

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