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://specialtyfoodmagazine.epubxp.com/i/480793
A beacon of comfort food and small indulgences to consumers nationwide, bakeries will likely never go out of style. With changing consumer tastes and overarching food trends, though, bakeries across the country are making small changes in hopes of reaping major benefits. Both in-store and standalone bakeries have been shifting and changing in recent years, becoming more than just a destination for special-occasion cakes and treats. "We've seen almost a renaissance in the way that bakery is thought of and positioned to consumers," explains Jonna Parker, director of account services for Nielsen Perishables Group. Showing creativity in the production and marketing of prod- ucts that go beyond the typical birthday sheet cake or holiday cup- cakes has had a positive impact on sales. "Flavor experience, visual experience—all of the attributes and elements that make a product seem more special—that's been a big trend," Parker says. Those trending products have spelled success for in-store bakeries in recent years, where sales rose 6.4 percent to $15.3 bil- lion in 2013, according to Nielsen Perishables Group. Euromonitor International predicts retail constant sales of baked goods will increase 4 percent through 2018. Cupcake Growth Slows Among waning trends in baked goods is the cupcake, which was once a boon for bakers. A prime example is Crumbs Bake Shop, a cupcake-specific bakery that once had nearly 50 locations in the As the cupcake craze declines, bakeries are seeing success with smaller portions, healthier ingredients, local sourcing, hybrid treats, and other people-pleasing offerings. BY EMILY CROWE Trends include indulgent favors such as decadent chocolate, seasonal favors like pumpkin and peppermint, and boozy, alcohol-infused baked goods. The Bakery Renaissance SPRING 2015 81