NORTH HOLLYWOOD, Calif. (FNS) -- Supermarket in-store baked-bread systems are falling generally into one of two merchandising formulas; either very narrow or significantly wide with their assortments, said a consultant who specializes in the fresh bakery business.
te a lot of interest but also a lot of labor expense.
"Freshly baked [variety] bread is the most exciting product in the bakery," said Ed Weller of Weller Co. here.
The high-variety approach to bread programs requires high labor and exemplary in-store execution, Weller said. The high flavor profiles of these offerings demand that bakeries understand the fine line between building in shelf life and building freshness.
The single-selection style of merchandising, on the other hand, takes a different tack for execution. Of leading importance to the baker in this case is that the program involves a parbaked, frozen item that requires little time or skill to produce.
