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Specialty, Hearth, and Artisan Bread Statistics and Trends

Compiled by the Staff of the Ruth Emerson Research Library (2014 and previous years by the American Institute of Baking).

The following document is a compilation of general information on specialty, hearth, and artisan bread market statistics and trends and related topics. These citations were recovered from AIB in-house databases, and represent original work by AIB personnel. Every effort is made to ensure accuracy, but AIB accepts no liability for content of this resource list.

Sources of information on publicly held companies

The EDGAR database provides access to company documents filed with the U.S. Securities and Exchange Commission (SEC). Its primary purpose is to increase the efficiency and fairness of the securities market for the benefit of investors, corporations, and the economy by accelerating the receipt, acceptance, dissemination, and analysis of time sensitive corporate information filed with the agency. Please note that EDGAR filings are posted to the SEC site 24 hours after the date of filing.

2002 Economic Census Reports - Industry Series Reports on Manufacturing available from this link.   The Economic Census report replaced the Census of Manufacturers Report.  Topics for reports include:  Flour Milling, Rice Milling, Wet Corn Milling,  Soybean Processing, Other Oilseed Processing, Breakfast Cereal Manufacturing, Chocolate and Confectionery Mfg From Cacao Beans, Confectionery Manufacturing From Purchased Chocolate, Nonchocolate Confectionery Manufacturing, Retail Bakeries, Commercial Bakeries, Frozen Cakes, Pies, and Other Pastries Manufacturing, Flour Mixes and Dough Manufacturing From Purchased Flour, Dry Pasta Manufacturing, Tortilla Manufacturing, and Other Snack Manufacturing.                                                   

Previous years census reports can also be found at the following links:


Access to the latest Census of Manufactures is from Census Reports include Baking, Sugar and Sweeteners, Fats & Oils, Miscellaneous Foods and Other Products, Flour Milling, and many others.

Sources of Recent Trends Information

"Focused innovation in baking amid rapid industry change," in Milling & Baking News, March 4, 2014 (Vol. 93, No. 1), p. 33-4, 36, 38, 39. This product perspective on the bread category that has shown a decline in the number of new products that have been introduced in the last twelve months. Notes that innovative products that have been introduced in the category include "niche and specialty products, including gluten-free products" (p. 33). According to data obtained from Information Resources Inc., fresh bread dollar sales for the 52 weeks that ended January 26, 2014, increased by 0.8% from a year ago to 8,954,904,000. While dollar sales increased for this time period unit sales were down 1.01% to 3,887,367,000. Includes dollar and unit sales of the top fresh bread vendors and the 10 fresh bread brands. Perspectives on the fresh bread category are given by John B. (Bohn) Popp, vice-president of marketing at Aunt Millies, Chris Foley, general manager, fresh and frozen bakery at Pepperidge Farm, Inc., Doug Radi, senior vice-president of marketing and conventional bread at Charter Baking Company,

2014 Bread Statistics

"Bread sales dip slightly in 2013," in The Food Institute Report, (October 7, 2013). Vol. 85, No. 41, p. 5. Reports that unit sales of fresh bread and rolls were $5.8 billion for the 52 weeks ending August 11, 2013. Includes tables with data obtained from Information Resources, Inc., the same period of time for the top 10 bread brands, the top 10 bread vendors and the average unit price, bread by vendor.

"Acquisition would Boost Flowers Presence in Rye Bread Category," in Milling & Baking News, January 22, 2013, p. 10.  Discusses how Flowers Foods, Inc.'s presence in the rye bread category will change if they are successful in obtaining the Hostess Beefsteak bread brand.  Flowers Foods staking horse bid only includes the brand not any of the facilities or additional assests.  According to data obtained from Symphony IRI Group,  total category sales for rye/pumpernickel bread were $280,170,100 for the 52 weeks that ended December 23, 2012.  Article includes a table with the dollar and unit sales for the top 10 rye/pumpernickel bread venders for this time period.  Includes comments made by Hostess  in its January 11, 2013,   filing with the U.S. Bankruptcy Court for the Southern District of New York regarding its Beefsteak bread brand.

2013 Bread Statistics

"A Clubhouse of Bakery Offerings," by Lauren R. Harman in Snack Food & Wholesale Bakery, June 2012, p. 18, 20, 22, 24, 26, 28-29.  This article is part of the 2012 State of the Industry report focusing on the bread, buns, and rolls segment of the market. Sales of fresh packaged breads (loaf bread, rolls, bagels and English muffins) were up 1.3% according to data obtained form SymphonyIRI for the 52 weeks that ended April 15, 2012. Includes tables with dollar and unit sales for the top 10 brands of fresh bread and the top 10 brands of all other fresh rolls/buns/croissants during this time period. Consumers are interested in purchasing productions that provide "additional information on nutrient label" in order to make Mentions recent acquisitions that may affect this category including CSM's plan to sell its bakery supply business, Comments on this category are given by Keith Aldredge, vice-president of marketing at Flowers Foods, Dan Scott, president of Tasty Baking; Susanna Faulner, university outreach specialist at Udi's Gluten Free Foods, Dough Radi, vice-president of marketing at Rudi's Organic Bakery, Amy Ott, director of marketing at Klosterman Baking Co., Schrade Radtke, senior marketing manager for the Marzetti Co's New York Brand; Brad Sterl, president and CEO of Rustic Crust; Giancarlo Turano II, national sales manager at Turano Baking Co; Mario Turano, marketing director, Turano Baking Co., and Laura Kuykendall, director of marketing at Glutino Food Group.

2012 Bread Statistics

"Thins and Flats Continue Momentum in Buns and Roll Category," by Eric Shroeder in Milling & Baking News, March 22, 2011, p. 31. According to data obtained from Symphony IRI Group, sales of products considered as "all other" fresh rolls/bun/croissants increased 14% to $1,262,190,000 for the 52 weeks ending February 20, 2011. Notes that the products posting the most gains were those products that were "thin", "flat" or "round." Includes comments on the category trends made by Doug Radi, vice-president of marketing at Rudi's Organic Bakery.

2011 Bun and Roll Statistics

"Sara Lee Reformulates Some Bread With No HFCS, Lower Sodium" in Milling & Baking News, August 10, 2010 (Vol. 89, No. 12), p. 12.  Sara Lee Corp. has reformulated its Soft & Smooth Whole Grain White Bread and Soft & Smooth 100% Whole Wheat varieties of bread. The newly reformulated products do not contain high-fructose corn syrup and have a reduction in the sodium content.

"Strong Whole Wheat Flour Production in 2009-10 Breaks Two-Year Lull," by L. Joshua Sosland in  Milling & Baking News, Vol. 89, No. 11, p. 1, 18, 20.  According to data that was gathered for the Grain & Milling Annual from 23 flour milling companies with a combined daily capacity of 1,483,000 cwts, production of whole wheat flour for 2009-10 increased 12% or 2,317,000 cwts from 2008-09. Includes graphs depicting the yearly change of whole flour production form 2004-2010, whole wheat flour production (in cwts) from 2003 to 2010 and whole wheat share of U.S. flour production from 2003 to 2010. Perspectives on the increase demand for whole wheat products is given by Paul Maass, president and general manager of ConAgra Mills; Allen Shiver, president of Flowers Foods , Inc., and Heather L. Collins, director of marketing, Sara Lee Fresh.

 “Basics of bread.” (May 2010) InStore Buyer, .Vol. 6, No.  4, p. 42-45.According to Perishables Group , U.S. instore bakery bread sales averages $1,565 per week per store (2009). This article provides an overview of whole wheat grains, sourdough breads. Provides a description of the following types of breads: challah, flatbread, french bread, Irish soda bread, Italian bread, pumpernickel, scones, sourdough bread, and stollen.

"Reinventing the roll," by Eric Schroeder in Milling & Baking News, Vol. 89, No. 2, p. 42. The growing trend in the bun category is the introduction of new products that "resemble something between a slice of bread, a tortilla and a bun". New products that have been introduced include Sandwich Thins under the Arnold brand, Deli Flats introduced by the Pepperidge Farm Inc., and the planned introduction of Earthgrains 100% Natural Thin Buns by Sara Lee. According to data obtained from Information Resources Inc., sales for the 52 weeks that ended February 21, 2010, were $2,387,078,000, for the buns and rolls category.

2010 Bun and Roll Statistics

"Amid complicated cross-currents bakers remain focused," by L. Joshua Sosland in Milling & Baking News, Vol. 88, No. 26, p. 1,31-32, 34, 36, 38.  According to data obtained form Information Resources Inc, for the 52 weeks ending January 24, 2010, sales of the top selling fresh bread vendors declined slightly to $6,530,498,0000. This product perspective on bread spotlights the trends in the category. Producers of bread are trying to provide products with a "focus on health and wellness" including portion control products such as sandwich rounds, thin-sliced bagels and mini bagels. Consumers are also concerned about economic, environmental and sustainability issues. Insight from industry executives are given from Tim Zimmer, vice-president of marketing at Sara Lee North America, Janice Anderson, vice-president of marketing at Flowers Foods, Douglas K. Radi, vice-president of marketing for Charter Baking businesses (Rudi's Ogranic Bakery, Vermont Bread, and The Baker), Brad Alexander, president of Flowers Bakeries, and Stephany Verstraete, vice-president of bread marketing at Hostess Brands. New products that have been introduced in this category include Earth Grains addition of Eco-Grain to their Soft & Smooth line and the addition of bread made with DHA Omega-3, Flowers introduced new varieties to is Nature's Own brand: Whole 100% Whole Grain (soft variety), Cinnamon Swirl Breakfast Bread and sandwich rounds. Rudi's Organic Bakeries is relaunched its brand with the introduction of a double fiber bread and nut and oatmeal bread. The new additions to the Rudi's brand is an attempt to increase organic's share of the bread category. Organic bread sales had decreased due the state of the economy. Includes a table with dollar and unit sales of the top fresh bread vendors.

2010 Bread Statistics

"The Magificent Leaven, " in Snack Food & Wholesale Bakery, Vol. 98, No. 6, p. 20-22, 24-25.  This segment of the 2009 State of the Industry report focuses on the products in the bread aisle. Manufacturers of bread are attempting to "find new ways to incorporate more nutrition into people's daily lives." Products highlighted from the bread aisle include Vita Grain whole wheat bread from Dudley's bakery, Vitality bread available in whole wheat with purple grain, oats and barley and multi grain with ancient grains from Pepperidge Farm, Grains & More breads under the Arnold label from Bimbo Bakeries USA, Sara Lee Delightful and Sara Lee Hearty & Delicious breads from Sara Lee Corp. Further insight into the growing trend for nutritional products in this category are given by Stan Osman, vice president of marketing at IBC; Doug Radi, vice president of marketing for Charter Baking Co.; Jane Miller, chief executive at Rudi's Organic; and Tim Zimmer, vice president of marketing for Sara Lee Brands, Sara Lee Food & Beverage. Includes a table that provides dollar and unit sales for the top 10 brands of tortillas/wraps for the 52 weeks ending March 22, 2009.

"Sandwich Sales Up Slightly," by Brenda Matzen in InStore Buyer, March 2009, (Vol. 5, No. 2), p. 33, 35.  Average sales for deli sandwiches were $1,236 per week per store for the 52 weeks ending December 27, 2008, according to data from the Perishables Group.  Half of the sales in the sandwich category were for submarine sandwiches.  Shares for other types of sandwiches include lavosh/pita sandwich, bagel sandwich, croissant sandwich, combos, focaccia/panini sandwhich, wraps/roll-ups, bread, submarine sandwich.  Includes graphs that depict the total U.S. category share of deli dpartment dollar sales.  Sandwiches sales averaged 6.4 percecent of all deli sales.  Other items included in deli sales are dips/spreads/toppings, sushi, platters, pizza, deli sides, prepared chicken, salads, entrees and all other. Sales of deli sandwiches were highest in West Region of the United Staes with sales for the time period of $2,522 per week per store.

2009 Bread Statistics

"Whole wheat and the consumer.” (October 2008) Baking Buyer. (20) 7:82. Overview of the Federal Government's National Health and Nutrition Examination Survey (1999-2002). Provides statistics on the sources of whole grains and the time of day that whole grains are consumed (graphs included).

'Healthy" Gains in Breads" in Phil Lempert-Facts, Figures & the Future (October 2008). Accessed October 20, 2008 at   According to the Nielsen Company the largest growth in the bread category in the last four years has been by fresh whole grain bread that in the last year has had "double-digit" growth to $881.9 million. Fresh whole grain bread is followed by preservative-free bread with sales of $507.2 million, natural bread with sales of $303.8 million and bread that has the health claim "good source of calcium" posting $164.5 million. The 2008 sales of these products are compared to sales in 2004. Includes a table with sale breakdowns of bread by health claim including fat presence, whole grain, cholesterol presence, fiber presence, preservatives presence, calcium presence, multigrain, vitamin /mineral presence, natural, and carb conscious

“Fast-tracking with fiber-ful grains.” by Lauren Swann in  Prepared Foods, Vol. 117, No. 9 (September 2008), Insert: NutraSolutions NS3-NS17 (Begins on page 48)Profile of the Whole Grains Council's " Just Ask! For Whole Grains" international conference, Kansas City, Mo. Fiber's health benefits include "it increases satiety without adding calories; lowers blood cholesterol; and stimulates bacterial fermentation in the colon- all of which are a contributing advantage in combating heart disease, certain cancers, diabetes and obesity." This article finds that whole grains are held in high regard by consumers, and that "growth in the whole-wheat flour category has been phenomenal." Includes the following chart: Currently Permitted Health Claims (Products are also subject to FDA general requirements for health claims).

"Getting Out the Vote" by Strzelecki, Molly in Snack Food & Wholesale Bakery, (Vol. 97, No. 6), p. 14-16,18, 20, 22, 24, 28, 30, 32, 34.  New products introduced in the bread aisle include Flowers' Food's introduction of Cinnamon Raisin Swirl and Cranberry Raisin Swirl breads under the Nature's Own brand, George Weston Bakries new bread with double protein, a vegetarian form of Dempster's Smart bread with DHA Omega-3 from Canada Bread and Whole Grain & Oat Bread under the Oroweat brand from Bimbo Bakeries USA. Comments on the category are given by J. Bohn Poop, director of marketing at Auntie Millie's Bakeries, Demetrios A. Haralambatos, corporate executive chef at Kontos Foods, Inc., Rich Labriola, owner of Labriola Bakery; Tim Hassett, seniro vice president and general manager of the fresh & frozen bakery business at Pepperidge Farm; Tom Kluger, vice president of marketing at Roman Meal; Ralph Hoffman, national sales manager at Euro-Bake; Tim Zimmer, vice president of marketing at Sara Lee Brands; Larry Marucci, president at Alpha Baking, and Anni Li, director of sales and marketing at The Essential Baking Co.

2008 Bread Statistics

"Beyond Whole Grains" by L. Joshua Sosland in Milling & Baking News, Vol. 86, No. 6 (February 26, 2008), p. 1, 33-34, 36, 38, 40.  This product perspective on bread highlights the growing heath trend in this cateogory.  More new product introduction in this category are products that offer health benefits to the consumer including products that are "high fiber, higher protein" or contain "organic flour, unusual grains, cholesterol reduction and omega-3 fatty acids."     According to data obtained from the market research company bread sales increased 2.7% to $6,091,589,000.  Comments on growth in the category are given by Pankaj K. Talwar, vice-president of marketing for breads and rolss for George Weston Bakeries; Jennifer A. Hartley, business director for Arnold and Brownberry bread; Janice Anderson, vice-president of marketing for Flowers Foods; Tim Zimmer, vice-president of Marketing, Sara Lee Fresh Bakery; Gary Jenson, president of Roman Meal. Includes tables with dollar sales for the top fresh bread vendors and fresh bread brands. 

“Boost your whole-wheat appeal” by Tucker Shannan.  Baking Buyer, Vol. 20, No. 7 (October 2008), p. 10.   Trouble-shooting solutions presented by Tim Christensen, a research scientist at Cargill. Whole wheat products "problem" topics include: bitter taste, mouthfeel, dryness due to high fiber, shelf life, and weak performance.

"Rolls Post Storng Sales," (Modern Baking), Vol. 21, No. 10 (September 2007), p. 30. According to the Perishables Group, average in-store sales of rolls for the 52 weeks ending May 26, 2007 increased 6.9% to $948 per week per store. Includes a pie chart showing the percentage breakdown of the roll category which included dinner rolls, hamburger/hot dog buns, sandwich rolls, assorted/variety bulk rolls, croissants, and crusty/specialty rolls. The data also indicates that the breads/rolls category was the second largest selling category in the bakery department.

2007 Bread Statistics

"The Tribe Has Spoken," by Dan Malovany in Snack Food & Wholesale Bakery, Vol. 96, No. 6 (June 2007), p. SOI-7. George Weston Bakeries introduced the Arnold Natural Bread line earlier this year. The company received several complaints from customers about the new wheat bread . Customer wanted the old Brownberry brand wheat bread back. The company reintroduced Brownberry in the Midwest under the Arnold Natural Wheat bread but now with the label saying," Back By Request! The Original Brownberry Recipe."

"The Ultimate Survivors, " in Snack Food & Wholesale Bakery,  June 2007, Vol. 96, No. 6 (June 2007), p. SOI-6-SOI-8, SOI-10, SOI-12. Part of the annual State of the Industry report. Article is written as spoof to the reality television show "Survivor." Includes comments on growing sales of whole grain and flavored bread from Ray O'Brien, vice-president of Lender's Bagles, Stan Osman, Interstate Bakeries Corp.'s vice president of marketing; Mike Gemment, co-owner of Portland French Bakery; Shelby Weeda, president of King's Hawaiian Bread; Portland French Bakery. Includes a table that lists the top 5 brands of fresh bagels/bialys for the 52 weeks ending March 25, 2007 and profile of Flowers Foods goals for 2007 including comments made by George Deese at the company's quarterly web cast.

"Value-Added Products Boost Declining Bread Sales," in The Food Institute Report, Vol. 80, No. 6 (February 12, 2007), p. 1. According to ACNielsen, whole grains and organic breads help to increase sales for bread manufacturers. Mentions products introduced by Sara Lee, Weston Foods, Canada Bread Co., Ltd., Flowers Foods Co., Grupo Bimbo S.A. de C.V., La Brea Bakery , Pepperidge Farm, the Charterhouse Group (which includes Vermont Bread Co.) and Adams Baking Corp. Includes tables with dollar sales (in millions), percent change and dollar share of bread for the ten vendors dollar sales and unit sales.

"The New Breed of Bread," in Milling & Baking News, Vol. 85, No. 26  (February 27, 2007), p. 1, 29-30, 32, 34, 36-37.  This product perspective focuses on changes that have occurred in the bread market.  Key factors that consumers are searching for when purchasing bread include taste, nutrition and convenience. Several manufacturers have introduced new products that are aimed at these factors including Sara Lee's Soft & Smooth White and Soft & Smooth 100% Whole Wheat breads, Flower Foods Nature's Own line, Pepperidge Farm's introduction of the Simply Delicious line, and Interstate Bakeries' Baker's Inn line of premium bread. Includes comments on the changing bread market from Peter Reiner, vice-president of Sara Lee brands; Janice Anderson, vice-president of marketing, Flowers Foods Bakeries Group; Peter Reidie, business unit manager at Pepperdige Farm; and Stan Osman, vice-president of marketing at Interstate Bakeries.

"Wild on Organics," by John Unrein in InStore Buyer, Vol. 3, No. 1 (February 2007), 28-30, 32, 34, 36, 38, 40-41.  Profiles Wild Oats Marketplace in Naples, Fla. The new store opened January 24, 2007, becoming the fifth Florida store for the company. Whole Foods reported sales of $5.6 billion for fiscal 2006. Sales are reported for 185 stores located in the United States, Canada and the United Kingdom. Provides data obtained from the U.S.D.A's Economic Research Service and the Organic Trade Association on growth in the organic market. Data includes growth of organic cropland and the number of certified organic farms. Indicates that the categories that posted the highest growth in the organic segment were meat, condiments and dairy products. Includes a table with prices of various products sold at Wild Oats including 100% Whole Wheat Bread, 4-ounce bagels, 3-pack cookies, 4-ounce chocolate grand teton, lattice cherry strudel, 9-inch fresh fruit custard tart, 22-ounce jalapeno corn bread, 6-inch, just desserts mocha cram cake, apple messy bread, vegan blueberry loaf cake, olive bar, garden & fruit bar, Wisconsin mammoth white cheddar w/ horseradish, manchego 4-mouth age cheese, Finlandia imported Swiss cheese, 16-ounce New England clam chowder, Plainville Farms all-nature turkey breast. Includes a table on p. 38, highlighting gluten free regulations.

"New Product Activity Up in 2006" in The Food Institute Report, Vol. 80, No. 4 (January 29, 2007), p. 3.  According to Mintel Global New Products database, there were 2,179 new products introduced in the bakery category in 2006, which is a 14.1% increased from 2005. Products introduced in this category were aimed at the healthy trend with products containing whole grain and natural ingredients with a reduction in sugar an fat. Manufactrers highlighted with new entries in the bread category include Sara Lee, Flowers Fodos, Intstate Bakeries, Country Choice Organic, Kashi Company, Tasting Baking Company, Mama Rosie's, Cedarlane Natural Foods Inc., Hawaiian Host Inc., Cadbury Schweppes America Beverages, Krispy Kreme Doughnuts Inc., Quaker Oats Company, Kellogg Company and Jack Link's Beef Jerky. Includes the table "New Product Launches 2006 vs. 2005" on p. 3.

2006 Bread Statistics

"The Artisan Continuum" by Jennifer Barrett Fox in Baking & Snack, Vol. 28, No. 7 (August 2006), p. 50, 53-54, 56, 58, 60.  Trends in the artisan bread market include the addition of whole grains, spices, nuts, pesos, peppers and olives and products that are smaller, portion controlled or hand held. Artisan breads are also being produced differently with some products being shipped frozen or par-baked to stores. Includes comments on the artisan bread market from Rich Labriola, chief dough boy at Labriola Bakery; Larry Marcucci, president of Alpha Baking; Doris Zelinski, industry consultant for Chabaso Bakery; Kate Despard, director of marketing, LaBrea Bakery; Bob Wallace, president and c.e.o. of Bridor, Inc; Gary Hoerner, vice-president of operations at Gerards Bakery; Mark Friend, owner of Farm to Market. The Artisan bread market is also another area were consumers are looking for organic products or products that have a "clean label" which means a product has "no additives, no preservatives, no food coloring." Consumers are also interested in products that are "all-natural." While considering all these trends manufacturers are trying to produce products that fit consumer demand.

"Convenience and Health Drive Natural Food Sales," by Laurie Budgar in The Natural Foods Merchandiser, (Junce 2006), p. 36, 38-39.   Sales of bread and baked goods in natural food stores increased 12.5% to $199 million. Reasons cited for the increase in sales are the introduction of new dietary guidelines which recommends three of more servings of whole grains daily and the increase of individuals seeking products not containing wheat due to allergies. Notes that Rudi's Organic Bakery reported a 42% increase in sales for 2005 with their top selling product being Honey Sweet Whole Wheat bread. Notes that other top products with higher sales in natural stores were water, yogurt and kefir. Includes tables with the top five categories by growth and sales in the natural segment and the top ten categories by growth for organic and organic trends percent share in natural stores and conventional stores broken down by categories.

2005 Bread Statistics

"Fresh Perceptions, " Snack Food & Wholesale Bakery, Vol. 94, No. 8, (August 2005), p. 14, 16-18. Bakers are introducing a number of whole grain breads to regain consumer interest in the bread category. Includes a a table comparing the median price of sandwiches by bread type for 2004, 2003, 2000 and 1996. Bread types included are: white, Italian, wheat, buns/rolls, French, multigrain, panini, wraps, pita, croissant, submarine, foccacia, rye/pumpernickel, cheese/flavored and ciabatta. A second table compares prices of hot sandwiches to cold sandwiches. The popularity of hot sandwiches from 1996-2004 have increased by 48.4%

"Bread Executives Split Over State of Category" in Baking Management, Vol. 9, No. 7 (July 2005), p. 14, 16, 18, 20-24.  A state of the bread industry report gives the opinions of eight baking executives on the past, present and future of the bread category.  The eight executives on the "bread panel" are: Tony Alverez II, interim chief executive officer at Interstate Bakeries Corp. ; Lynn Gordon, founder and president of French Meadow Bakery; Gene Lord, president and chief operating officers of Flowers Foods Bakeries Group; Larry Marcucci, president of Alpha Baking Co., Barry McLean, president of Canada Bread Fresh Bakery; J. Bohn Popp, vice president at Perfection Bakeries; Shelby Weeda, president of King's Hawaiian Bakery West Inc.; and Doug Wimberly, president of Butterkrust Bakery. Topics include what they believe had the biggest impact, white bread versus whole grain bread, whole grain health claims regulations, nutraceuticals in baked goods, and extended shelf life.

"Grow with Grains," in Baking & Snack, (Vol. 27, No. 1) February 2005, p. 55-56, 58-60. Consumers are looking for whole grain products to meet their nutritional needs driving  premium and   super-premium categories of fresh bread. According to data obtained from Information Resources     Inc., sales of fresh bread have declined by 0.7% from a year ago. Companies that have taken advantage of this shift to whole grains are Sara Lee Corp., who know has 13 products in the whole grain category,   Includes a table on the top 12  brands of fresh bread.

"Putt for Dough," in Snack Food & Wholesale Bakery, Vol. 93, No. 5 (May 2004), p. SI-5-SI-13. This article is part of the 2004 State of the Industry Report and profiles the products sold in the bread aisle including bread, rolls, buns bagels, tortillas and other grain based products.  According to data compiled from the publisher, and obtained from the market research companies Information Resources Inc., and  ACNielson and the Snack Food Association the bread aisle had sales of $12,565.8 million for 2003.  To purchase a reprint of  this 64 page special report report contact:

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"Picassos of Pane," by Molly Strzelecki in Snack Food & Wholesale Bakery, Vol. 92, No. 11 (November 2003), p. 14, 16.   Discusses how artisians bakers are introducing new concepts and products in the artisian bread category.  Includes comments from Gary Hoerner, vice president of operations at Gerard's Bakery in Longmont, CO; Nick Orlando, Jr, vice president of frozen sales and marketing at Orlando Baking Co., in Cleveland, OH,  and Renato Turano, president of Turano Baking Company in Berwyn, IL.

"Competition heats for artisan bread sales," by Tracy Sahler in Modern Baking, Vol. 16, No. 10 (September 2002), p. 58, 60, 62, 64, 66.  Discusses how the popularity of crusty bread has increased due to its availability in various locations, including bakery cafes and supermarkets.   Sales of in-store crusty bread increased to $1,775 million in 2002.

"U.S. consumers get serious about artisan bread," by John Unrein in Milling & Baking News, Vol. 81, No. 10 (May 7, 2002), p. 28-31. Discusses the growth of the artisan bread category in supermarkets including Harris Teeter Inc., based in North Carolina, Ecce Panis, based in Carlstadt NJ; Concept 2 Bakers based in Minneapolis; Hen House Markets based in Kansas City, and Great Harvest Bread Co in Dillon, MT.

"Loafing Around" by Jill Bruss in Snack and Wholesale Bakery, Vol. 90, No. 1, (January 2001), p. 18, 55.  Profiles the top players in the variety bread category.   According to Information Resources Inc. the top brand names in the Fresh Buns and Rolls category are Private Label, Thomas, Sara Lee, Martins and Wonder. The top ten brand names of bread mentioned are: Private Label, Wonder, Pepperidge Farm, Oroweat, Natures Own, Home Pride, Arnold, Merita, Mrs. Baird's and Stroehman. Total sales fresh buns and rolls for the 52-week time period that ended December 10, 2000 were $2,458.0 million or unit sales of 35.9 million. Total sales for bread for the same time period was reported as $5,462.7 million or unit sales of 3,521.4 million.

"Artisan-style naturally leavened bread making a market impact" by Doug Krumrei in Milling & Baking News, Vol. 77, No. 48, (January 26, 1999), pp. 30-32.    According to Information Resources, sales of artisan breads in the San Francisco area and California are up by 3% and French/Italian sourdough category is the third largest market segment. Per capita consumption of sourdough bread in the San Francisco/Sacramento areas is 4lbs. per year. Per capita consumption of sourdough in the Midwest ranges from 0.6 lbs. to 3.7 lbs. Discusses the success of Interstate Bakeries' San Francisco French Bread Co.; The Earthgrains Co.'s San Luis Sourdough, Redding French Bakery Inc.; Pyrenees French Bakery Inc.; Fred Meyer Stores; Panissimo Artisan Bakers; and La Brea Bakery. Mentions consumer perception concerning the flavor of sourdough breads and research being done by the American Institute of Baking on commercial sourdough production.

"Specialty breads-amplifying the need for bakery training" by Heather Brown in Modern Baking, Vol. 12, No. 10, (September 1998), pp. 50-52, 56, 58-59.   Specialty breads are becoming more and more popular and are second only to cakes in sales. In the last two years sales of crusty/hearth bread have increased by 2% to $1.6 billion. In 1996 crusty breads/rolls now mades up 12% of overall sales in full-line retail bakeries; this compares to 9% of overall sales in 1994. The four largest retail bread bakery chains are Great Harvest Bread Co. with 136 stores as of August 1, 1998, Breadsmith with 52 stores, Big Sky Bread Co. with 35 stores, and Baker Street Artisan Breads with 9 stores. Hearth breads are becoming more popular because they offer so much variety to the consumer. Artisan breads require more skilled workers and bakers are developing training programs to meet that need. The following organizations offer training in specialty hearth breads: the American Institute of Baking (800) 633-5137, the Culinary Institute of America (800) 888-7850, the French Culinary Institute (212) 219-2290, National Baking Center (612) 374-3332, and San Francisdo Baking Institute (650) 589-5784.

"Fresh baked - not a half-baked idea" by Margaret Littman in Bakery Production and Marketing, Vol. 32, No. 3, (March 15, 1997), pp. 40-42, 45-47.   The article notes the increasing demand for premium breads. These breads are may feature organic flours or specialty ingredients, like unusual grains, nuts or herbs. Notes that supermarket bread sales for 1996 were $4.9 billion. This figure includes $1.4 billion in sales for private label breads, $710.9 million for Interstate brands and $279.3 million for Campbell-Taggart branded breads. Also notes that on-premise baking is becoming more popular. Notes that Subway was the first sandwich chain to bake its bread on-premise. White bread makes up 58% of Subway shops' sandwich sales, followed by wheat at 35%, and deli rolls at 7%.

"Bread is going back to its roots" by Carol Meres Kroskey in Bakery Production and Marketing, Vol. 32, No. 3, (March 15, 1997), pp. 48-50, 52, 54-55.    The article notes the increasing number of specialty bread stores. Notes that there are two trends in the specialty bread market: sourdough-type shops and ground-wheat type shops. According to a survey done by Bakery Production and Marketing, from 1994 to 1996 sourdough-type stores increased by 57% and that number is expected to increase by 212% between 1996 and 1998. Notes that ground-wheat type shops increased by 44% from 1994 to 1996 and are expected to increase by another 44% from 1996 to 1998. Currently ground-wheat-type bakeries account for 34.29% of bread shops; sourdough -type 31.42%; and combination-type 34.29%. Charts are included that breaks down the percentage spent on operating expenses in sourdough and ground-wheat-type bakeries and the percentage of scratch vs. scratch/mix production. Includes tables on the percentage of overall sales for particular products; sizes of loaves sold by percentage; and the annual sales, average sale per customer, customer count, and average weight of loaves sold. The average price for a loaf of bread at each type of bakery is also included. According to the US Department of Commerce, as of 1996 wholesale bakeries accounted for $6.9 billion of overall bread sales, or 59.68% of the bread market; in-store bakeries had $2.7 billion or 23.84%; retail bakeries had $1.4 billion, or 11.99%, and specialty bread stores had $515.6 million, or 4.40%.

"How Le Bus Drives Its Artisan Bread Sales" by Peggy Cullen in Modern Baking, Vol. 10, No. 12 (November 1996), p. 102-107.   Le Bus supplies two company owned restaurants, retail outlets, farmers' markets, delis, and 300 to 400 restaurants, hotels, and food markets in the Philadelphia area with high quality artisan yeast-raised and naturally-leavened breads. (Back issues are not available from publisher).

"Think bakery think bread" in Baking Buyer, Vol. 8, No. 10, (October 1996), pp. 26, 28.   According to a survey done by Baking Buyer bread sales for instore bakeries had increased 4.4% to $128 million. Total bread sales for 1995 were $3.04 billion; this is up from $2.91 billion in 1994. Variety bread sales were up 7% to $1.51 billion in 1995 from $1.41 billion in 1994. It is predicted that sales of variety bread will surpass white bread sales by 1996. The article also includes statistics on packaged and branded bread.

"Ignite Your Specialty Bread Sales" by Heather Brown in Modern Baking, Vol. 10, No. 10 (September 1996), p. 58-64.  Table provides market segment statistics on the $6 billion specialty bread market, including special variety, hearth, and artisan breads. Part of the rapid growth of this market is generated by consumers with substantial discretionary income and those over 45 years of age - the fastest growing age group. Discusses growth in the retail and franchise market for crusty (hearth) breads, changes due to growing consumer education efforts, outlines future trends. Other tables place total number of wholesale and retail bakeries at 1,300 for 1997, with sales of $500 million. (Back issues are not available from publisher).

"Bread rises to the occasion" by Margaret Littman in Bakery Production and Marketing, Vol. 31, No. 7, (May 15, 1996), pp. 52-64. Discusses growing popularity of specialty variety and hearth breads, especially among more affluent consumers, and notes the increasing interest in "natural," ethnic, and handmade artisan breads. Notes that 50% of all retail variety bread sales take place in supermarkets, and that most of dollar sales increase in the bread market derives from price upturns - up to $4.20 or more for specialty hearth products. For purchase of back issues contact:

"Neighborhood Baking at the $6 Million Level" in Modern Baking, Vol. 10, No. 2 (February 1996), p. 141.  Provides an in-depth look at a very successful artisan and specialty bread and roll bakery, described as a "very large hand shop." Describes operations, products, focus on quality, "systems" approach to baking, plans for construction of a new and larger bakery. Gives prices for typical products. (Back issues are not available from publisher).

"1996 Industry Segment Outlook" in Bakery Production and Marketing, Vol. 31, No. 1 (January 15, 1996), pp. 40-57. Gives 1995 statistics and 1996 projections for sales, growth rate, market share, and number of bakery units for the Retail, In-Store, Foodservice, and Wholesale segments of the U.S. bakery market. Discusses current market trends for each segment, growth opportunities, problems in labor supply. Notes growing impact of frozen dough at wholesale and in-store levels, continuing consolidation of large wholesalers, impact of branded bread products. Cites opportunities in foodservice baking, popularity of brick oven baking, growth of specialized niche bakeries. or purchase of back issues contact:

"Look out world, here come the new retailers" by Doug Krumrei in Bakery Production & Marketing, Vol. 30, No. 11 (August 24, 1995), p. 62-3, 66, 68, 70, 72-3.   Notes that there is considerable entrepreneur interest in operation of retail bakeries, since there is just one retail baker for every 10,000 Americans. Discusses the growing variety of U.S. retail bakery formats (Perkin's Family Restaurants, Boston Chicken, Inc., Del Campo Baking Co.), growth in sales to $6.23 billion for 1994, forecasts sales over $6.7 billion for 1995. Cites interest in franchise operations (Great Harvest, Big Sky Bread Co., Breadsmith, La Brea Bakery, Gayle's Bakery, Bread Alone Bakery), growth of bagel stores (PCBI, Bruegger's, Manhattan Bagel, Noah's Bagels), and full-line bakeries (Rheinlander Bakery, Riesterer's Bakery, Eppler's Bakery). Tables give figures for sales by month for 1990-1994, growth in retail stores from 1985 to 1995, annual total retail bakery sales, 1985-1995, % of customers purchasing specific products at retail.

"Homemade bread on the rise: specialty bakeries offer opportunities for corporate dropouts" by Anne Spieselman in Franchise Buyer, (July-August 1995), p. 20.    Notes that although specialty bread shops are not as "hot" as bagel shops, per capita consumption of specialty breads, inc. whole grain and hearth types, has increased 2.5 pounds per capita since 1988 (to 23.28 lbs.) and now represents 30% of all bread consumed. Sales of specialty breads, now at $5.4 billion, should increase to $5.8 billion by the end of 1995. Describes franchises available through Great Harvest, Big Sky Bread Co., Breadsmith, with average franchise fees, telephone numbers.

"Let the good times roll" by Doug Krumrei in Bakery Production & Marketing, Vol. 30, No. 6 (June 24, 1995), p. 62, 64, 66, 68, 69-70.  Krumrei cites estimates that sales of bagels, variety breads, and white breads will top $3 billion in 1995, and that total instore sales will increase $350 million from 1994 to $9.44 billion. Variety breads and rolls continue to be the driving force in this market segment. BP&M predicts that 55% of variety breads sold by in-stores will be produced from frozen dough, with another 20% being thaw-and-sell goods. Variety bread sales continue to increase proportionally to other instore sales, and now account for $15% of total instore sales. Expectations are that this will increase to 20% by 1997. Other growth figures cited include bagels ($708 million), up from $416 million in 1993. Trends seem to indicate continued growth of sales of crusty breads and bagels through instore bakeries, largely at the expense of retail operations and wholesale bakery sales. Tables give average instore bakery yearly $ volume, note most-purchased items, habits of older shoppers, other demographics.

"Long live the king" in Bakery Production & Marketing Vol. 30, No. 5 (April 24, 1995), p. 58, 60, 62. Notes increased presence of "artisan" breads in the foodservice market, impact of unique ethnic breads on foodservice sales. States that foodservice baking sales reached $7.55 billion, up from $7.5 billion in 1994. Cites tendency among foodservice operators to purchase specialty items from specialized producers, due to difficulty of producing quality products on premises. A related article "Flatbreads on the rise" in Bakery Production & Marketing Vol. 30, No. 9 (July 24, 1995), p. 18, 19, 22, 24, 27, notes that these upscale specialty handmade breads are becoming extremely popular and command a premium price.

"Great harvest of specialty breads," by Doug Krumrei in Bakery Production and Marketing, Vol. 29, No. 11, (September 1994), p. 44.  The author estimates that sales of European-style hearth bread products made by traditional methods account for about 9 percent of the total variety bread market, most of which is produced by intermediate wholesale bakers, while an additional 3.7 percent of the variety bread market is from sales of soft whole grain breads made from wheat ground on site. Mr. Krumrei points out that the latter is the "fastest-growing segment of the variety and specialty bread trade," and that 318 such operations are now in operation, with 10 to 15 new sites opening each month.

To obtain reprints of articles either contact the publisher directly or click on this link for reprint sources.

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