WEST DES MOINES, Iowa — Hy-Vee here has introduced Breaking Stone Breads, a line of private-label artisan breads. The breads are available in more than two dozen flavors, including French, Garlic Crown, Asiago Cheese Focaccia and Vienna. Baked in Hy-Vee’s own bakeries, each bread is given the proper fermentation time, usually at least 12 hours, to create a flavorful hearty loaf of bread, according to Hy-Vee. “They are baked with high heat and steam that seals the bread and naturally ...

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.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

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.

Already registered? here.