Instore - December 2018 - 12
merchandising
ON DISPLAY
Artisan breads
Heading into 2019, artisan bread bakers are bullish on their category's
opportunities for growth. And increased consumer demand for clean
label, farm-to-table and heritage ingredients backs up that optimism.
Pittsburgh-based artisan baker Mediterra Bakehouse, which also has
a facility in Phoenix, entered a new, exciting phase in its company's
history in the past year, says Anthony Ambeliotis, Mediterra's production manager.
"We have somewhat shifted our focus," he says. "We are still wholesale
driven, but we have undertaken the task of becoming our own retailer."
Mediterra opened its first retail café in an upscale Pittsburgh neighborhood -and has plans to open two more. By doing so, the company
is able to better control sales of its own products, Ambeliotis says.
With its own retail outlet, Mediterra can educate its customers
directly, he says. And it also provides opportunities to diversify
income streams. Mediterra's cafe is not only a bread and pastry
outlet. The company also sells coffee, sandwiches, soups, porridge
and oatmeal, as well as specialty foods like olive oil, cheese, vinegars
and chocolate.
"Nobody can see something as good as the people who make it,"
Ambeliotis says. "By opening this café, we're able to basically have
more control of our future and sales, as opposed to relying on a
massive wholesale account."
Some of Mediterra's biggest wholesale accounts recently have been
purchased by giant corporations, Ambeliotis says. That means
decision-making is no longer at a local or even a regional level. "This
sort of scared us to some degree," he says.
On the wholesale side, meanwhile, Mediterra hasn't expanded in
the past year - but growth is definitely in the company's plans,
Ambeliotis says. For the time being, however, Mediterra's focus is on
using the space it already has
more efficiently.
New for Cary, North Carolinabased La Farm Bakery is a white
chocolate mini baguette, which
the company's Missy Vatinet
calls "an addictive snack and
treat." The product is available in
bake-off form, requiring about 10
minutes of oven time.
In 2019, La Farm's artisan lineup
will include Ancient Buckwheat,
Ancient Einkorn, Heirloom
Wrens Abruzzi Rye and Carolina
Gold Rice, Vatinet says.
The company's bakers, led
by founder and Master Baker
Lionel Vatinet, will complement flavors and increase their
breads' nutritional value by
incorporating items like buttermilk, toasted nuts, sprouted
grain and turmeric, Missy
Vatinet says.
12 * DECEMBER 2018 * instore
LA FARM
Lionel Vatinet's newest creation
for his La Farm Bakery is a white
chocolate mini baguette.
Instore - December 2018
Table of Contents for the Digital Edition of Instore - December 2018
Instore - December 2018
Editor's Note - A wider scope
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Deli meat
Merchandising - ON DISPLAY: Artisan breads
Specialty Insights - CONSIDER: Sushi
Cover Story - The road ahead
Commissary Insider - December 2018
INSIGHT INSIDER - Raybern’s focuses on classic sandwiches, new flavors
Food Safety - Cross-industry collaboration aids hygienic design
PRODUCT CATEGORY SPOTLIGHT - Prepared entrees
Feature - Grain gains
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
Instore - December 2018 - Instore - December 2018
Instore - December 2018 - Instore - December 2018
Instore - December 2018 - 2
Instore - December 2018 - Editor's Note - A wider scope
Instore - December 2018 - 4
Instore - December 2018 - 5
Instore - December 2018 - CONTENTS
Instore - December 2018 - 7
Instore - December 2018 - News - NEED TO KNOW
Instore - December 2018 - 9
Instore - December 2018 - Spotlight - BY THE NUMBERS: Deli meat
Instore - December 2018 - 11
Instore - December 2018 - Merchandising - ON DISPLAY: Artisan breads
Instore - December 2018 - 13
Instore - December 2018 - 14
Instore - December 2018 - 15
Instore - December 2018 - 16
Instore - December 2018 - 17
Instore - December 2018 - 18
Instore - December 2018 - 19
Instore - December 2018 - Specialty Insights - CONSIDER: Sushi
Instore - December 2018 - 21
Instore - December 2018 - 22
Instore - December 2018 - 23
Instore - December 2018 - Cover Story - The road ahead
Instore - December 2018 - 25
Instore - December 2018 - 26
Instore - December 2018 - 27
Instore - December 2018 - 28
Instore - December 2018 - 29
Instore - December 2018 - 30
Instore - December 2018 - INSIGHT INSIDER - Raybern’s focuses on classic sandwiches, new flavors
Instore - December 2018 - 32
Instore - December 2018 - 33
Instore - December 2018 - Food Safety - Cross-industry collaboration aids hygienic design
Instore - December 2018 - 35
Instore - December 2018 - 36
Instore - December 2018 - 37
Instore - December 2018 - PRODUCT CATEGORY SPOTLIGHT - Prepared entrees
Instore - December 2018 - 39
Instore - December 2018 - 40
Instore - December 2018 - 41
Instore - December 2018 - 42
Instore - December 2018 - 43
Instore - December 2018 - Feature - Grain gains
Instore - December 2018 - 45
Instore - December 2018 - 46
Instore - December 2018 - 47
Instore - December 2018 - Product Trends - FIRST TO MARKET
Instore - December 2018 - Product Showcase
Instore - December 2018 - AD INDEX
Instore - December 2018 - 51
Instore - December 2018 - 52
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