bake - April 2017 - 46

foodservice

It has long been said that breakfast is the most important meal

Breakfast
Sandwiches

of the day, so it stands to reason that consumers would look to
extend breakfast options throughout the day.
The idea of all-day breakfast is not new, but it has been getting a
lot of attention in recent years as retailers look to get a leg up on
competition by offering the popular early morning items during
nontraditional hours.
Americans love breakfast. National Restaurant Association research shows that 72 percent of adults want operators to offer
breakfast items throughout the day. Classic breakfast items and
those that blend breakfast and traditional lunch favorites create
new and exciting meals.
Convenience is one of the biggest draws of the breakfast food
trend. That is why the breakfast sandwich has been a bright spot
in the food industry. Breakfast sandwiches allow consumers to
have a meal on-the-go that still includes a variety of ingredients.
So we know the form of breakfast the people crave, but the question remains what options are emerging as the desired ﬂavors. It's
important to consider that since breakfast sandwiches are often
being consumed during nontraditional times, a good place to
start is nontraditional breakfast ﬂavors. In the coming year, that
means plenty of spices.
According to American Egg Board, the Hispanic connection with
breakfast will be rather large in 2017. At almost 17.3 percent of the
United States population, the Hispanic population has a great deal
of inﬂuence over food trends. The Latin effect will bring plenty of
spice to menus. Sriracha has been a favorite spicy ﬂavor inclusion
for Americans for years, but more exotic spices may be used to
give breakfast sandwiches a kick.
The chipotle ﬂavor is a popular choice, as is jalapeno. Other interesting spice choices such as saffron and paprika liven up traditional breakfast ingredients.
Latin America is not the only region inﬂuencing ﬂavor, though.
The Middle East has made its way to the plate for Americans as

ADOBESTOCK

well. Curry blends and Middle Eastern hot sauces are being used

46 < APR 2017 | bakemag.com

more and more in dishes. Many foodservice operators see all-day
breakfast as an opportunity for showcasing creativity with breakfast foods, and that makes breakfast not only the most important
meal of the day but the most exciting. BRIAN AMICK

http://www.bakemag.com

bake - April 2017

Table of Contents for the Digital Edition of bake - April 2017

bake - April 2017
Editor’s note - a dazzling new porto’s
Contents
Management - The Power of Schoox
New product success stories - Gourmet Biscuits
Technical corner - The Proof is in the Fermentation
FOUR INDUCTED TO BAKING HALL OF FAME
Food safety - Code Uniformity
Equipment innovations - Clean Efficiency
A dazzling new porto's
THE BAKING ORIGINS OF PORTO’S
Display innovations
THE EXPERIENCE ECONOMY
Where grab-and-go meets health
Chocolate & decorating - MCCAFE TAKES FLIGHT
Cakes - Mother’s Day Ideas
Breads - Sprouting Wings
INTERNATIONAL BREAD SYMPOSIUM
Pastries - DoughBoys Donuts
Foodservice - Breakfast Sandwiches
Product showcase
Classifieds
Formulation of the month - Kouign-Amann
bake - April 2017 - Contents
bake - April 2017 - 2
bake - April 2017 - 3
bake - April 2017 - 4
bake - April 2017 - 5
bake - April 2017 - Management - The Power of Schoox
bake - April 2017 - 7
bake - April 2017 - New product success stories - Gourmet Biscuits
bake - April 2017 - 9
bake - April 2017 - Technical corner - The Proof is in the Fermentation
bake - April 2017 - 11
bake - April 2017 - FOUR INDUCTED TO BAKING HALL OF FAME
bake - April 2017 - 13
bake - April 2017 - Food safety - Code Uniformity
bake - April 2017 - 15
bake - April 2017 - Equipment innovations - Clean Efficiency
bake - April 2017 - 17
bake - April 2017 - A dazzling new porto's
bake - April 2017 - 19
bake - April 2017 - 20
bake - April 2017 - 21
bake - April 2017 - 22
bake - April 2017 - THE BAKING ORIGINS OF PORTO’S
bake - April 2017 - 24
bake - April 2017 - 25
bake - April 2017 - Display innovations
bake - April 2017 - 27
bake - April 2017 - THE EXPERIENCE ECONOMY
bake - April 2017 - 29
bake - April 2017 - Where grab-and-go meets health
bake - April 2017 - 31
bake - April 2017 - Chocolate & decorating - MCCAFE TAKES FLIGHT
bake - April 2017 - 33
bake - April 2017 - Cakes - Mother’s Day Ideas
bake - April 2017 - 35
bake - April 2017 - 36
bake - April 2017 - 37
bake - April 2017 - 38
bake - April 2017 - 39
bake - April 2017 - Breads - Sprouting Wings
bake - April 2017 - 41
bake - April 2017 - INTERNATIONAL BREAD SYMPOSIUM
bake - April 2017 - 43
bake - April 2017 - Pastries - DoughBoys Donuts
bake - April 2017 - 45
bake - April 2017 - Foodservice - Breakfast Sandwiches
bake - April 2017 - Product showcase
bake - April 2017 - 48
bake - April 2017 - Classifieds
bake - April 2017 - Formulation of the month - Kouign-Amann
bake - April 2017 - 51
bake - April 2017 - 52
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