bake - July/August 2021 - 30

Strategic
marketing
Three core flavors
bring about a
unique taste in
Bridor's newest
breads.
BY JOHN UNREIN
The world of retail bakery is turning an innovative corner,
as new product innovations from leading suppliers
promise to drive consumer demand to new heights.
Bridor has expanded its specialty food portfolio with
the launch of an exciting new bread line. Created in partnership
with Chef Sébastien Canonne, the Boulangerie
Cuisinée concept combines the three arts of gastronomy
and nourishing ingredients in five Pains Cuisinés that
engage all five senses. With this locally created product
line, Bridor answers to a growing health consciousness
and desire for new tastes, textures, and flavor combinations.
Pains Cuisinés are the first product line under the
Boulangerie Cuisinée brand.
" Our sandwich breads are very different. The biggest
thing I wanted was to create a bread that was sexy, "
explains Sébastien Canonne, founder of the French Pastry
School in Chicago and a Meilleur Ouvrier de France
(M.O.F.) " It has a very thin crispy crust and a soft crumb. "
The flavors are unique, in which three core ingredients
New products promise
to stir excitement for
bakery in creative ways.
are married to bring about a unique taste sensation. And
there is a health focus that serves as a key component
of the equation.
Each of the five Pains Cuisinés is inspired by different
global cuisines. The three main signature flavors of each
recipe clearly define the unique taste, texture, and smell
of the breads, including:
* Spinach, roasted garlic, and turmeric breads -
inspired by European and Indian flavors
* Red beets, oat groats, and onion breads - inspired
by Nordic European flavors
* Sweet potatoes, curry, and flax seeds breads -
inspired by Indian flavors
* Olives, hazelnuts, and yuzu breads - inspired by
Mediterranean and Asian flavors
* Purple carrots, celery root, and sesame seeds -
inspired by Asian and Scandinavian flavors
Canonne emphasizes that they sought to create a clean
recipe, with the shortest list of simple ingredients. There
30 < JUL-AUG 2021 | bakemag.com
BRIDOR
http://www.bakemag.com

bake - July/August 2021

Table of Contents for the Digital Edition of bake - July/August 2021

bake - July/August 2021 - Intro
bake - July/August 2021 - 1
bake - July/August 2021 - 2
bake - July/August 2021 - 3
bake - July/August 2021 - 4
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bake - July/August 2021 - 6
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http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
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http://digital.bakemag.com/sosland/bake/2015_07_01
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https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
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https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
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