Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

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Page 137 of 217

ethnic breads are EVERYWHERE Dosa food trucks, simit cafes, Hungarian barches classes and Christmas panettone available year-round are just some of the bread trends sweeping the bakery aisle. BY DINA CHENEY D ecades ago, croissants, baguettes and pita bread seemed the height of sophistication and novelty. Today, they're virtually as commonplace and American as white sandwich bread. Each day, it seems, more international bread varieties, such as lavash and simit, join them on store shelves. Not surprising when considering that consumer demand for foreign cuisines is rising—a predicted 20.3 percent from 2012 to 2017, according to market researcher Mintel International. Armenian cracker bread (Hye Quality Bakery) JULY/AUGUST 2013 121

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