Baking & Snack - August 2006 - 50

MARKET UPDATE

ilev l
ALPHA BAKING

movement of artisan products into the mainstream, mentioning Wendy's Frescata sandwiches that are made with
artisan-style ciabatta bread and the St. Louis, MO-based
Panera Bread chain as examples. While the fast-food replication of these breads bothers some bakers, others see it
as a chance to move into the production of more specialty breads. Doris Zelinski, industry consultant for Chabaso Bakery, New Haven, CT, believes that the category of
artisan is maturing but shouldn't be considered a trend.
"There is a continuum from commercial to artisan, and
these breads fit somewhere in the middle in terms of flavor, texture and mouthfeel," Ms. Zelinski said.
According to Katie Despard, director of marketing,
La Brea Bakery, Van Nuys, CA, customers who purchase
artisan bread are looking for both health and indulgence and seek breads made with whole grains, nuts,
seeds and berries along with the taste and texture of
hearth-baked breads.
Bob Wallace, president and c.e.o. of Bridor, Inc, Boucherville, QB, said that from a consumer perspective, tastes
in North American are becoming more sophisticated
with bread paralleling the same trends found in coffee,
cheese and wine. "Consumers who eat white sliced bread
today and purchase a supermarket baguette tomorrow
have made a taste upgrade comparable to the consumer
who buys a supermarket baguette today and then purchases a rustic, fermented loaf at a small artisan bakery
tomorrow," Mr. Wallace said.
This sophistication of tastes has increased the demand
for the inclusion of whole grains, nuts, spices, prestos, red
peppers and olives in bread. These ingredients also meet
the increasing consumer demand for bold and spicy flavors. Bridor introduced a line of artisan croissants and
trans-fat-reduced croissants and pastries. The company's
new breads include Honey & Cracked Wheat, Rustic
Flowered, Sunflower, Apple & Raisin, Black & Green
Olive, Tomato Pesto, Sun-Dried Tomato and Herb.
Farm to Market Bread Co., Kansas City, MO, continues to experience strong customer interest in sour-

The
Art of
Service
At Minsa, we have recaptured the lost art of
service. We have come to appreciate the
intricacies of responsiveness, attention to detail
and custom solutions.
Although masters at the art of corn masa
production, offering over 40 products across the
globe, we have found that what makes us priceless
is our relationships with our employees,
customers and communities we service.
You see, at Minsa the color and texture are in the
quality of product, but if beauty is truly in the
eyes of the beholder, then we see you as our most
priceless treasure.
Minsa Corporation
P.O. Box 484
Muleshoe, TX 79347
(Phone) 800.852.8291
RR 1. Box 111 A
Red Oak, Iowa 51566
(Phone) 800.701.5892
www.minsa.com
For more information, see Page 129

August 2006 / BAKING & SNACK / 53

http://www.minsa.com

Baking & Snack - August 2006

Table of Contents for the Digital Edition of Baking & Snack - August 2006