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Flax seed bread, oatmeal/dark chocolate cookies and whole-grain food bars are among the better-for-you treats in the bakery case.
Purple wheat, sprouted grain and other alternative flours are adding new flavors and textures to baked goods.
Animal lovers are taking their passion to the bakery case and ordering cakes in the form of their best friends — even imaginary ones.
Dessert lovers no longer need to take the whole cake — single slices are selling fast.
A growing number of retailers are baking sourdough for consumers seeking out more natural, preservative-free breads.
In-store bakeries offer a variety of seasonal and holiday treats that go beyond the traditional Christmas favorites.
Supermarket bakeries are profiting from the comfort of pie, in small servings.
![](https://www.supermarketnews.com/sites/supermarketnews.com/files/styles/gal_landscape_main_2_standard/public/1-betterforyou_2.jpg?itok=g_yeCbRU)