bake - February 2018 - 3

editor's note

February 2018 / Issue 2


major gains for grains
Now there is solid evidence that ancient grains are in high

"The increasing popularity of ancient grains at foodser-

demand. Grains like quinoa, amaranth, farro and spelt are

vice outlets is partly due to consumer interest in the grains,

growing in popularity with today's consumers because of their

but it's also because chefs appreciate the unique flavors

perceived health benefits, according to a new report from The

of these grains," says Annie Roberts, vice president for

NPD Group. Case shipments of ancient grain categories by

NPD SupplyTrack. "Just proves that everything ancient can

broadline distributors to US foodservice outlets increased

become new again."              

by double-digits over the past year, according to NPD's
SupplyTrack, a monthly service that tracks shipments from

In this month's cover story, we profile Joanne Chang, winner

major distributors to more than 700,000 foodservice operators.

of the 2016 James Beard Award for Outstanding Baker and
co-owner of Flour Bakery + Cafe, a seven-store retail opera-

Case shipments of quinoa, which is the most widely used

tion in Boston. Chang is introducing an innovative new project

ancient grain, increased by 18.5% in the year ending October

called WHOLEflour, ushering in a major commitment to

2017 compared to the same period a year ago. Two ancient

whole grains by one of the most influential retail bakeries

grains not as commonly known, spelt (a distinct type of

in the country. The recent introduction of the WHOLEflour

whole grain wheat) and farro (a whole grain similar to barley

line of cookies, brownies, scones, croissants and more began

and wheat berries) also realized double-digit growth in case

in January across all seven Flour Bakery locations. "Today's

shipments. Case shipments of amaranth (a staple food of the

consumer is knowledgeable and curious and opinionated about

Aztecs and comparable to rice or maize) increased by 19.4% in

what they eat and put in their bodies," Chang says. "Offering

the period, according to NPD.  

products with whole grains is hugely important."

JOHN UNREIN | FEB 2018 > 03

Table of Contents for the Digital Edition of bake - February 2018