How have foodservice bread needs changed since you started LaBrea Bakery in 1989?
The artisanal bread movement upgraded bread service. Par-baked breads and rolls make it possible for operators to source premium products—down to the small mom-and-pop restaurant. The ciabatta roll is the top seller in the line now. Lately, requests for whole-grain breads have surged. How did the low-carb phase affect your product mix? Artisan bread sales didn’t drop off, but customers who were limiting bread gravitated toward whole-grain products. We started doing more by adding whole wheat, millet, triticale and other grains to the dough. In the end, it had a positive effect—consumers are now eating more whole grains. What must an operator source to run a successful sandwich program? Purchasing high-quality bread is number one. You also want to have a good variety. Some customers prefer crusty French bread, others want softer rolls; some ask for whole-grain, others order white. It’s important to have a range of fillings as well—a mix of approachable choices like egg salad with more c
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