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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. [ Image credit: © Paul Swansen  ]
Julie Gallagher, "In-Store Bakeries Compete for Morning Share", Supermarket News, February 21, 2017, © Penton
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