bake - January 2020 - 26

By the
Numbers

Lab, is working on new ways to incorporate
speciatly grains into everyday breads.

Who's Paying Most
Attention to Whole Grains?
Boomers
Millennials
Gen X

53%
42%
41%

Who Seeks Out Minimally
Processed Ingredients?
Younger Millennials
Older Millennials
Boomers
Gen X

34%
26%
26%
23%

Who Seeks Absence
of Allergens?
(nuts, lactose, gluten, etc.)

Older Millennials
Younger Millennials
Gen X
Boomers

26

33%
28%
16%
14%

flavor, not too sour, and the color
is not off-putting. With this project,
we are really emphasizing flavor
first. If we tell people, it tastes really
good, people will try it. We started
selling it in our stores in August. It
has been really well received."  
Others involved in the Bread Lab
Collective's sandwich loaf program
include King Arthur Flour Bakery in
Vermont, Barrio Bread in Arizona,
Seven Stars Bakery in Rhode Island,
Breadfarm in Washington state,
Prager Brothers in California, and
Elmore Mountain Bread in Vermont.
Each bakery's recipe is different, in
keeping with local taste and ingredients and with each bakery's flavor
and process preferences.
Ten cents of every Bread Lab
Collective loaf sold will benefit
the Bread Lab's efforts in support
of appreciating the cultures and

Bake Magazine Digital Special Report  1 | Volume 1 | bakemag.com

AND FOOD MARKETING INSTITUTE). PHOTOS: THE BREAD LAB, ZINGERMANS

Dr. Stephen Jones, director of The Bread

traditions that define what we eat,
and to continue its role in moving
food systems forward in more
meaningful and just directions.
Another prominent baker who
is part of the movement is San
Francisco three-store retailer
Jane the Bakery, which features
a 900-gram whole grain sandwich bread. "It's a soft, sourdough
bread that is perfect to get to more
people," says Amanda Michael,
owner of Jane the Bakery. "We've
seen a huge increase in that: high
quality comfort food."
The Bread Lab Collective features
soft, sliced loaves that are made
with seven or fewer ingredients in
formulas developed by King Arthur
Flour's Jeff Yankellow, making them
a good source of both whole grains
and fiber. It is a long-fermented

SOURCE: THE POWER OF BAKERY 2019 REPORT (AMERICAN BAKERS ASSOCIATION

74

% of bread shoppers seek out one or
more specific ingredients - most often,
whole grains or multi grains.



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bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - 2
bake - January 2020 - 3
bake - January 2020 - 4
bake - January 2020 - 5
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