As the artisan-bread category matures, retailers are taking time to reassess their own programs, whether in-house or sourced from a manufacturer partner. Some stores have gone from third-party vendors to baking their bread in-house, while others have gone in the opposite direction -- and sometimes back again, retailers and industry observers told SN. The past decade certainly holds lessons -- retailers must be careful not to sacrifice the image and reputation of earlier successes with ...
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.