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Bread & Grain Trends

Insights, Innovation and Market News


Entrepreneurial Couple Succeeds With Mobile Cookie Dough Cart

Wife-and-husband entrepreneurs Katie Pollock and Andy Simms of Ohio are fulfilling their dream of making and selling edible cookie dough in a variety of flavors. But they didn’t open a bakery, restaurant, shop or even a food truck. They operate from a mobile cart that allows them to service weddings, corporate events, bar mitzvahs, family events, graduations, birthday parties, and other Cleveland-area events. They got the idea while on a trip to California where, at Fishermen’s Wharf in San Francisco, they noticed a line snaking around outside a cookie dough eatery. Several bakeries in Northeast Ohio sell edible cookie dough, but the Dough Street mobile cart is the only one selling it exclusively.[Image Credit: © Dough Street USA]

Arizona Donut Chain Continues Expansion Strategy With Funding Help

Long-time Arizona donut purveyor BoSa Donuts continues to expand with the help of new investors. The company is adding two new locations in downtown Phoenix, bringing to 24 the number of shops it has in the state. It has also announced plans to open four more in the coming months. The owners say they are not worried about over-saturation, mainly because their menu includes sandwiches and beverages in addition to donuts. Because BoSa is opening in different locations and in different sized spaces, the owners initial opening costs per new shop vary, but can run upwards of $2 million.[Image Credit: © BoSa Donuts]

Barilla Introduces Four Varieties of Legume-Based Pastas

Acknowledging two key consumer food preference trends – plant-based and high-protein – pasta maker Barilla has launched a line of one-ingredient legume pastas made with chickpeas or red lentils. The products are available in four varieties: red lentil rotini, red lentil penne, chickpea rotini and chickpea casarecce. All are certified gluten free and Non-GMO Project Verified. They retail for $2.99 each and can be found at Amazon.com and select retailers nationwide.[Image Credit: © Barilla G. e R. F.lli S.p.A.]

California Bake Mix Company Ventures Into Snack Bars

Baking and cake mix maker Cherryvale Farms of California has launched a line of plant-based, clean-label whole grain snack bars. Love It! Bars, available in three flavors, are made with whole grains and real fruit flavor. They are also Non-GMO Project Verified, egg-free, dairy-free, nut-free and contain no preservatives, artificial colors or flavors. The line of snack bars is Cherryvale’s firs step beyond the baking aisle.[Image Credit: © Cherryvale Farms]

“Waste Bread” Incorporates Unsold Sourdough Loaves Into New Ones

A British bakery has developed what it calls Waste Bread, made by crushing unsold loaves, rolls, and bloomers (London-style white bread) to make a porridge. A new batch of sourdough then incorporates the porridge.  Gail’s Bakery’s 43 sites in London, Oxford, and Brighton will introduce the sourdough in October at a price of $5.50 a loaf. The co-founder of Gail’s said the process took nine months to perfect because it is so complicated, but it is worth the effort because it continues the company’s commitment to sustainability and reduction of food waste.[Image Credit: © GAIL’s Limited]
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