For some time, restaurants have been tweaking or adding dishes to incorporate better quality ingredients. Now, many are taking a similar approach to another mealtime staple: bread. Chefs across all segments are exploring a variety of artisan breads—many are even baking them in-house—and using them to elevate sandwiches and entrées, and even serving them as a standalone course. Pretzel is the fastest growing bread variety on menus. However, recent research from Datassential ...
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