ATLANTIC CITY, N.J. -- The success of any supermarket artisan bread program relies solely on quality, rather than any fancy packaging, price or promotion, a bread expert told attendees of the Atlantic Bakery Expo '98, here. Daniel Leader, a dean at the French Culinary Institute in New York, award-winning cookbook author and owner of Boiceville, N.Y.-based Bread Alone, stressed that supermarkets must preserve the very qualities of artisan breads that set them apart from more conventional ...

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