MINNEAPOLIS -- Supermarket in-store bakeries can create a profitable niche for themselves with products made from organic flour -- but probably not without educating the consumer about what "organic" means. That was the advice given attendees at a seminar on consumer acceptance of organic bakery products, presented here at the International Dairy-Deli-Bakery Association's convention, Dairy-Deli-Bake '96. In the seminar, Sheldon Romer, president of Rudi's Bakery, Boulder, Colo., and Thom ...
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