Last updated on August 9th, 2024 at 10:53 am
A current that seemed to run through the IDDBA show this year was looking at food as more than just sustenance; instead, as an experience, an occasion, a part of one’s life that brings enjoyment.
Bimbo Bakehouse’s Dana Strain and Brandi Unchester shared some breads from the company’s portfolio that are more experience-focused.
The company is adding to its Cheesecake Factory At Home brand with a new brown-bread Bakery Bun. The brown table bread served at Cheesecake Factory generates social media chatter and has a “fandom.” Bimbo Bakehouse already sells brown bread rolls, loaves and baguettes through in-store bakeries; the Bakery Buns will be shipping soon.
“They’re versatile. They’re perfect for a hamburger, chicken sandwich, pulled pork slider. They’re sturdy; the juices kind of seep into the bread, and the bread holds up,” said Strain, who is is senior marketing manager for Horsham, Pennsylvania-based Bimbo Bakehouse, which comprises both retail (Bimbo) and foodservice (Bakehouse) lines.
The company is adding a sandwich roll to its Goldminer Bakery sourdough bread line as well.
Understanding what was trending at restaurants thanks to its foodservice division, the company combined sourdough bread and pretzel buns to create the Sourdough Pretzel Roll, “basically a mashup,” Strain said. The roll is ciabatta-shaped and pre-sliced for convenience.
“It’s got the authentic pretzel texture … a little bit of a crust outside and then a soft sourdough inside,” she said. It also holds up to most any filling.
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To capitalize on the rising popularity of breakfast and brunch – Unchester says people are “eating more, and they’re eating earlier” – the company is adding two new small-loaf breads to its Wholesome Harvest line. One is Blueberry Oat; the other Super Seed & Fruit.
“They’re both perfect for brunch/breakfast,” Strain said. “Morning is this field that’s growing. We’re trying to tap into that and give a quick, easy solution … that feels a little bit nutritious.”
It’s also important to convey to consumers the versatility of the products, Unchester added. “Bread can be a blank canvas for all different things, and that’s important because of the value. And in in-store bakery, it’s also shelf life. Consumers want that freshness, they want the taste, but they want to be able to use it and not have waste. So being able to use it a lot of different ways across meal parts is an important part of the messaging.”
Unchester reiterated that making memorable mealtimes is a goal for Bimbo Bakehouse, whose stable of brands also includes the upscale St Pierre brand of brioche.
“I think that that’s where our products really play into it – making everyday moments a little bit more special. That’s what we’re trying to seek out,” she said. “You might have a [basic] bread for a certain day. But there’s no reason why we couldn’t make Saturday more special. Have a night in and have a charcuterie board and different breads for dipping.”
Or it may be to celebrate a ballgame or a stellar report card on a weeknight.
“There are many occasions that are worth remembering, but maybe I can’t go out Tuesday night, so the question is how do we make this special for you today?”
Strain added, “We’re trying to get in-store bakery bookmarked in the everyday meal occasion.”
