bake - November/December 2021 - 8
technical corner
Authenticity Matters
Consumers are more inquisitive about the authenticity of their
products, according to Paul Baker, founder of St Pierre Bakery.
That's part of the reason St Pierre resonates with consumers -
using an authentic French recipe for quality brioche.
The latest Nielsen data shows a significant uplift in the instore
bakery of artisan breads - a sector currently worth more than
$600 million to US bakery.
Next year, Baker points out, while it might not be thought of as
traditional fresh bread, there are already signs of the take-andbake
category growing - " it's perhaps one to watch. "
Why?
" Millennials are more exploratory
in their tastes and account for a
huge proportion of the consumer
food market. The idea that certain
flavors or foods are 'not for me'
is fading - new flavors are easier
to try and consumers are driving
the demand for weird, wonderful
and whimsical combinations. The
'foodie elitism' that we might have
encountered a few years back is
no longer a factor, " he points out.
St Pierre can attest to this. Brioche
is now widely recognized as
a way to elevate everyday meals
- recreating restaurant quality at
home. St. Pierre is the number one
brioche brand in America and has
grown 16% year on year.
" Brioche is made with an enriched
dough, it's light and sweet
and American palettes are already
accustomed to sweeter flavor profiles, "
Baker points out. " Brioche is
in growth - up 25% year on year
and now worth $332 million to US
bakery (Nielsen to 9th October
'21). "
The core range continues to
perform well
for St Pierre Bakery.
The range of Brioche Burger
Buns, Hot Dog Rolls, Sliders and
08 < NOV-DEC 2021 | bakemag.com
Sliced Loaf are staples for instore bakery shoppers now.
" Next year, we'll be looking at ways to ensure the same greattasting
range, caters to multiple shopping audiences, " Baker
says. " We are reviewing pack sizes to ensure that there is a product
to suit all household sizes, allowing everyone to elevate everyday
meals at home.
" We're also securing new listings nationwide on our brioche
bagel, which launched in October. So far, the combination of a
bakery classic with the taste profile of brioche has been well
received. We'll be continuing to drive trial of the bagel and our
whole range to secure further distribution next year. "
ST PIERRE BAKERY
http://www.bakemag.com
bake - November/December 2021
Table of Contents for the Digital Edition of bake - November/December 2021
bake - November/December 2021 - Intro
bake - November/December 2021 - 1
bake - November/December 2021 - 2
bake - November/December 2021 - 3
bake - November/December 2021 - 4
bake - November/December 2021 - 5
bake - November/December 2021 - 6
bake - November/December 2021 - 7
bake - November/December 2021 - 8
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bake - November/December 2021 - 10
bake - November/December 2021 - 11
bake - November/December 2021 - 12
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bake - November/December 2021 - 27
bake - November/December 2021 - 28
bake - November/December 2021 - 29
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bake - November/December 2021 - 34
bake - November/December 2021 - 35
bake - November/December 2021 - 36
bake - November/December 2021 - 37
bake - November/December 2021 - 38
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bake - November/December 2021 - 40
bake - November/December 2021 - 41
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bake - November/December 2021 - 50
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bake - November/December 2021 - 52
bake - November/December 2021 - 54
bake - November/December 2021 - 55
bake - November/December 2021 - PAN - 1
bake - November/December 2021 - PAN - 2
bake - November/December 2021 - PAN - 3
bake - November/December 2021 - PAN - 4
bake - November/December 2021 - PAN - 5
bake - November/December 2021 - PAN - 6
bake - November/December 2021 - PAN - 7
bake - November/December 2021 - PAN - 8
bake - November/December 2021 - PAN - 9
bake - November/December 2021 - PAN - 10
bake - November/December 2021 - PAN - 11
bake - November/December 2021 - PAN - 12
bake - November/December 2021 - PAN - 13
bake - November/December 2021 - PAN - 14
bake - November/December 2021 - PAN - 15
bake - November/December 2021 - PAN - 16
bake - November/December 2021 - PAN - 17
bake - November/December 2021 - PAN - 18
bake - November/December 2021 - PAN - 19
bake - November/December 2021 - PAN - 20
bake - November/December 2021 - PAN - 21
bake - November/December 2021 - PAN - 22
bake - November/December 2021 - PAN - 23
bake - November/December 2021 - PAN - 24
bake - November/December 2021 - PAN - 25
bake - November/December 2021 - PAN - 26
bake - November/December 2021 - PAN - 27
bake - November/December 2021 - PAN - 28
bake - November/December 2021 - PAN - 29
bake - November/December 2021 - PAN - 30
bake - November/December 2021 - PAN - 31
bake - November/December 2021 - PAN - 32
bake - November/December 2021 - PAN - 33
bake - November/December 2021 - PAN - 34
bake - November/December 2021 - PAN - 35
bake - November/December 2021 - PAN - 36
bake - November/December 2021 - PAN - 37
bake - November/December 2021 - PAN - 38
bake - November/December 2021 - PAN - 39
bake - November/December 2021 - PAN - 40
bake - November/December 2021 - PAN - 41
bake - November/December 2021 - PAN - 42
bake - November/December 2021 - PAN - 43
bake - November/December 2021 - PAN - 44
bake - November/December 2021 - PAN - 45
bake - November/December 2021 - PAN - 46
bake - November/December 2021 - PAN - 47
bake - November/December 2021 - PAN - 48
bake - November/December 2021 - PAN - 49
bake - November/December 2021 - PAN - 50
bake - November/December 2021 - PAN - 51
bake - November/December 2021 - PAN - 52
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https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
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https://digital.bakemag.com/sosland/bake/2019_10_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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