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Supermarket Bakeries Ride The Crest Of The Fresh Breakfast Trend

February 21, 2017: 12:00 AM EST
In-store bakeries in supermarkets have one key advantage over other food channels like c-stores and quick service restaurants: their products are baked fresh each morning. Freshness is what attracts foodies and others looking for a unique breakfast experience. Norwalk, Conn.-based Stew Leonard’s bakers, for example, turn on the ovens at its five stores at 3 a.m. every day to make French butter croissants, apple cider doughnuts, and hand-shaped bagels that are boiled and hearth-baked. Currently trendy is anything mini-sized, including mini-croissants and mini-muffins, but also higher grain products like bran muffins and trail mix muffins. In-store breakfast bakery revenue, including sales of bagels, muffins, doughnuts, cinnamon rolls and coffee cake, were up 2.8 percent during the 52 weeks ending December 31, 2016, according to Nielsen.
Julie Gallagher, "In-Store Bakeries Compete for Morning Share", Supermarket News, February 21, 2017, © Penton
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