Datassential indicates that the next big bread is likely to be brioche, seen here as the bun of Wendy's Bacon Portabella Melt.
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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Contact: Desiree Torres Desiree.Torres@penton.com