SECAUCUS, N.J. -- In-store bakeries have never been in a stronger position to make the most of fresh bread sales, a panel of speakers at the Eastern Perishable Products Association's exhibition here agreed. Consumer interest in specialty breads -- from European-style whole grains to crusty baguettes -- continues to grow. A large and expanding variety of those breads are available in both frozen dough and par-baked form. Furthermore, the quality of frozen dough and par-baked breads has ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.