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 ...

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