Bread has at times been treated as an afterthought by restaurateurs, but as operators look for new ways to manage costs and distinguish themselves from competitors, this table staple has come under scrutiny.In this post-Atkins, recessionary yet cosmopolitan era, when customers want to indulge in a way that’s inexpensive and seems like it’s good for them, bread is being pulled in a lot of directions.Consumers are gravitating away from traditional white bread, and chefs are responding with ...

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