Baking&Snack - July 2011 - 52

52

ARTISAN MARKETING
In general, average daily bread consumption has declined since 1999 according to International Deli-Dairy-Bakery Association’s (IDDBA) “Consumers in the Bakery” report, with average consumption among survey respondents being 1.78 servings a day compared with 3.72 servings per day in 1999. Although daily bread consumption declined from 2004 to 2010, the losses were not as drastic as the losses from 1999 to 2004. Alan Hiebert, education information specialist, IDDBA, speculated that the low-carb trend may be to blame for this decline in bread consumption. Consumers are, however, backing up their interest in whole grains with their dollars. The number of consumers buying artisan bread from in-store bakeries decreased 8% in the past five years; however, the number of consumers purchasing artisan bread from other sources such as natural/organic supermarkets, supermarket aisles and independent bakeries increased, according to IDDBA’s “Consumer’s in the Bakery” report. The report also shows that of the consumers who shop in the traditional in-store supermarket bakery, 57% buy artisan bread. According to Mintel International Group’s August 2010 report on in-store bakeries, households with incomes more than $75,000 were more likely to buy from multiple product categories when visiting in-store bakeries — with the highest percentages for Italian or French bread, whole-grain bread and artisan bread — than those in lower-income brackets. The supermarket bread aisle, however, had in-store bakeries beat in 2010, the report said, with 73% of consumers purchasing bread from the supermarket aisle and 25% from the supermarket in-store bakery. Most bread sales in in-store bakeries were down from 2009 except the artisan bread category, which was up 1%. Mintel speculated that these declines are due to the economy. tomers by telling its story on bread bags and its website. “[Bread is] the cornerstone of so many tables and saves people a lot of cooking,” Ms. Allen-White said. “Frankly, telling them a story about just the product is not enough. It’s obviously very important, but a lot of our story is who we are as a company, who we support, who we care about.” Ms. Allen-White also said that supporting local charities through bread donations and partial-profit programs is a critical part of the bakery’s marketing strategy. Despite the new marketing trends, tried-and-true methods still hold sway: the bread has to look and taste good. For artisan bread, outer beauty separates it from typical wholesale bread. Bakeries often use bags with windows to show off the product or do not bag the loaves at all. “In a lot of cases with massproduced bread, you package it in colored polyethylene covering up the entire product because it doesn’t matter what the product looks like,” said John Rossetti, vice-president, CFO, Italian Home Bakery. “When it comes to an artisan product, the more you show the bread, the more enhanced your sales are going to be-

In-store Bakery vs. Bread Aisle

sumers prefer to buy locally made products and want a personal connection with businesses. Because artisan breads do not contain preservatives, they must be made fresh and delivered daily. This limits even a wholesale artisan bakery to a local distribution, making artisan bread an obvious choice for food service and consumers wanting to buy local. In the past two years, Red Hen Baking Co. introduced two breads made from wheat and whole rye grown only in Vermont. According to Mr. George, these locally sourced products have been very popular with customers. Companion Baking focuses much of its marketing strategy on positioning itself as a St. Louis artisan bakery. For Mr. Allen, this means giving his customers a connection to the person making their bread and the ingredient suppliers for that bread, as well as showing the company’s involvement in the community such as the bread donations it makes. Mr. Allen has also pushed this local marketing strategy to its food service customers by building relationships with the chefs who buy the bread. Grand Central Bakery also strives to create a connection with its cus-

▲ Farm to Market Bread Co. lets its packaging do some of its marketing work. The clear bag allows customers to see the grain-filled bread, and the bag gives the customers some information about the bread and the company. Although Farm to Market doesn’t use the Whole Grains Council stamp, its bags do proclaim the bread to be kosher.
FARM TO MARKET BREAD CO.

come because it’s a visual purchase; it’s a reactionary purchase.” Although appearance is a consumer’s first clue that a loaf is artisan, taste separates artisan from artisanlike. Artisan bakers will pound the pavement at supermarkets, farmers markets and trade shows letting potential customers taste the bread. As Ms. Allen-White said, “That’s the oldest trick in the book: Just get people to try it, and they’re yours.” ◾

BAKING & SNACK / July 2011

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Baking&Snack - July 2011

Table of Contents for the Digital Edition of Baking&Snack - July 2011

Baking&Snack - July 2011
EDITORIAL - Engineering a New Era
MyPlate becomes new food icon
MyPlate receives mixed reviews
Commentary: Icon offers new hope for grains
NEWS IN BRIEF
Safeway Joplin plant assists
NEWS - DSM completes US innovation center
NEWS - Food Channel predicts Top 10 dessert trends for 2011
NEWS - Shearer’s hits home run
NEWS - Egg Board’s website focuses on functionality
NEWS/PEOPLE
WHEAT IMPROVEMENT - GM Gets Moving Again
WHEAT IMPROVEMENT - Organic Not Buying GM Story
WHEAT IMPROVEMENT - Global Debate on GM Wheat
WHEAT IMPROVEMENT - Change of Tech
WHEAT IMPROVEMENT - Here and Abroad
WHEAT IMPROVEMENT - Traits of Interest
Joseph Campione - Authentic Value
Joseph Campione - In the Spirit
Joseph Campione - In the Family
ARTISAN MARKETING - Ahead of Its Time
ARTISAN MARKETING - Educating Consumers
ARTISAN MARKETING - In-store Bakery vs. Bread Aisle
NEW ON THE SHELF
SODIUM REDUCTION - a Grain of Salt
SODIUM REDUCTION - Sodium: Down for the Count Globally
INGREDIENT APP - Sweet & Stable
INGREDIENT NEWS
BAKING PANS - a Pan of Action
BAKING PANS - Thermal Stability
BAKING PANS - Increasing the Life of Pans
BAKING PANS - Release Coatings
BAKING PANS - On Schedule
SPARE PARTS - When They Need It NOW
SPARE PARTS - In the Vault
INDUSTRY INSIGHT - Product Report Card
SUSTAINABILITY - On a ReCon Mission
SUSTAINABILITY - Making Recycling Pay
SUSTAINABILITY - Sustainability as a Journey
COMMODITIES Q&A - a chance for Change
PRODUCTS & PACKAGING
INDUSTRY IMAGES - an International Affair
Tortilla Tech
CALENDAR OF EVENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - Delicious in Pink
Baking&Snack - July 2011 - Baking&Snack - July 2011
Baking&Snack - July 2011 - 2
Baking&Snack - July 2011 - 3
Baking&Snack - July 2011 - 4
Baking&Snack - July 2011 - 5
Baking&Snack - July 2011 - 6
Baking&Snack - July 2011 - 7
Baking&Snack - July 2011 - 8
Baking&Snack - July 2011 - 9
Baking&Snack - July 2011 - EDITORIAL - Engineering a New Era
Baking&Snack - July 2011 - 11
Baking&Snack - July 2011 - 12
Baking&Snack - July 2011 - 13
Baking&Snack - July 2011 - Commentary: Icon offers new hope for grains
Baking&Snack - July 2011 - NEWS IN BRIEF
Baking&Snack - July 2011 - Safeway Joplin plant assists
Baking&Snack - July 2011 - 17
Baking&Snack - July 2011 - NEWS - Food Channel predicts Top 10 dessert trends for 2011
Baking&Snack - July 2011 - 19
Baking&Snack - July 2011 - NEWS - Egg Board’s website focuses on functionality
Baking&Snack - July 2011 - NEWS/PEOPLE
Baking&Snack - July 2011 - 22
Baking&Snack - July 2011 - 23
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - GM Gets Moving Again
Baking&Snack - July 2011 - 25
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Organic Not Buying GM Story
Baking&Snack - July 2011 - 27
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Global Debate on GM Wheat
Baking&Snack - July 2011 - 29
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Change of Tech
Baking&Snack - July 2011 - 31
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Here and Abroad
Baking&Snack - July 2011 - 33
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Traits of Interest
Baking&Snack - July 2011 - 35
Baking&Snack - July 2011 - Joseph Campione - Authentic Value
Baking&Snack - July 2011 - 37
Baking&Snack - July 2011 - Joseph Campione - In the Spirit
Baking&Snack - July 2011 - 39
Baking&Snack - July 2011 - 40
Baking&Snack - July 2011 - 41
Baking&Snack - July 2011 - Joseph Campione - In the Family
Baking&Snack - July 2011 - 43
Baking&Snack - July 2011 - 44
Baking&Snack - July 2011 - 45
Baking&Snack - July 2011 - 46
Baking&Snack - July 2011 - ARTISAN MARKETING - Ahead of Its Time
Baking&Snack - July 2011 - ARTISAN MARKETING - Educating Consumers
Baking&Snack - July 2011 - 49
Baking&Snack - July 2011 - 50
Baking&Snack - July 2011 - 51
Baking&Snack - July 2011 - ARTISAN MARKETING - In-store Bakery vs. Bread Aisle
Baking&Snack - July 2011 - 53
Baking&Snack - July 2011 - 54
Baking&Snack - July 2011 - NEW ON THE SHELF
Baking&Snack - July 2011 - 56
Baking&Snack - July 2011 - 57
Baking&Snack - July 2011 - 58
Baking&Snack - July 2011 - 59
Baking&Snack - July 2011 - 60
Baking&Snack - July 2011 - SODIUM REDUCTION - a Grain of Salt
Baking&Snack - July 2011 - SODIUM REDUCTION - Sodium: Down for the Count Globally
Baking&Snack - July 2011 - 63
Baking&Snack - July 2011 - 64
Baking&Snack - July 2011 - 65
Baking&Snack - July 2011 - 66
Baking&Snack - July 2011 - INGREDIENT APP - Sweet & Stable
Baking&Snack - July 2011 - 68
Baking&Snack - July 2011 - 69
Baking&Snack - July 2011 - INGREDIENT NEWS
Baking&Snack - July 2011 - 71
Baking&Snack - July 2011 - 72
Baking&Snack - July 2011 - BAKING PANS - a Pan of Action
Baking&Snack - July 2011 - BAKING PANS - Thermal Stability
Baking&Snack - July 2011 - 75
Baking&Snack - July 2011 - BAKING PANS - Increasing the Life of Pans
Baking&Snack - July 2011 - BAKING PANS - Release Coatings
Baking&Snack - July 2011 - BAKING PANS - On Schedule
Baking&Snack - July 2011 - 79
Baking&Snack - July 2011 - SPARE PARTS - When They Need It NOW
Baking&Snack - July 2011 - 81
Baking&Snack - July 2011 - SPARE PARTS - In the Vault
Baking&Snack - July 2011 - 83
Baking&Snack - July 2011 - INDUSTRY INSIGHT - Product Report Card
Baking&Snack - July 2011 - 85
Baking&Snack - July 2011 - SUSTAINABILITY - On a ReCon Mission
Baking&Snack - July 2011 - 87
Baking&Snack - July 2011 - SUSTAINABILITY - Making Recycling Pay
Baking&Snack - July 2011 - 89
Baking&Snack - July 2011 - SUSTAINABILITY - Sustainability as a Journey
Baking&Snack - July 2011 - 91
Baking&Snack - July 2011 - 92
Baking&Snack - July 2011 - COMMODITIES Q&A - a chance for Change
Baking&Snack - July 2011 - 94
Baking&Snack - July 2011 - PRODUCTS & PACKAGING
Baking&Snack - July 2011 - 96
Baking&Snack - July 2011 - 97
Baking&Snack - July 2011 - INDUSTRY IMAGES - an International Affair
Baking&Snack - July 2011 - 99
Baking&Snack - July 2011 - 100
Baking&Snack - July 2011 - Tortilla Tech
Baking&Snack - July 2011 - 102
Baking&Snack - July 2011 - 103
Baking&Snack - July 2011 - CALENDAR OF EVENTS
Baking&Snack - July 2011 - 105
Baking&Snack - July 2011 - MARKETPLACE
Baking&Snack - July 2011 - 107
Baking&Snack - July 2011 - 108
Baking&Snack - July 2011 - 109
Baking&Snack - July 2011 - 110
Baking&Snack - July 2011 - 111
Baking&Snack - July 2011 - 112
Baking&Snack - July 2011 - AD INDEX
Baking&Snack - July 2011 - NEW PRODUCT SPOTLIGHT - Delicious in Pink
Baking&Snack - July 2011 - 115
Baking&Snack - July 2011 - 116
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