bake - March/April 2024 - 40

breads
RYE
bread
Just in time to create the perfect corned beef sandwich for St.
Patrick's Day, La Brea Bakery recently added a traditional New
York Rye loaf to its artisan portfolio! The hearty bread is crafted
on a foundation of wheat and rye flours, which are known for
their health benefits, making for a moist, slightly dense interior,
with a crispy crust. Caraway seeds, the aromatic hallmark of a
classic rye loaf, are baked into the bread and sprinkled on top as
a finishing touch.
Chef Jon Davis, culinary innovation leader for La Brea Bakery,
curated four delicious recipes to celebrate the launch of La Brea
Bakery New York Rye Loaf. They include an open-face toasted
tuna sandwich and a flavorful patty melt, along with classic iterations
of a New York pastrami on rye and a Rueben.
The bread's debut comes at a time when the demand for rye
has been on the rise, with a 7% increase on foodservice menus
and a 12.4% dollar increase in rye artisan bread sales.
" Demand for great-tasting rye breads has been steadily increasing,
given consumers' heightened interest in healthier
breads " said Brie Buenning, director of marketing, La Brea Bak40
< MAR-APR 2024 | bakemag.com
ery. " This flavorful artisan bread is perfect for everyday sandwich
and toast recipes. "
La Brea Bakery New York Rye loaf is now available for retail,
just ahead of the biggest time of the year for sales of rye bread.
It is non-GMO Project-certified, kosher, and vegan.
New product innovations
Leading wholesalers in the bread category are introducing a
wide range of new product innovations that are geared to the
needs of today's consumers.
Farm to Market, a leading wholesale bread bakery in Kansas
City, just announced the launch of its latest product, an all-natural
white sliced sandwich bread.
" Our all-natural white bread is crafted with the finest ingredients,
sourced directly from local farmers. Free from artificial
preservatives, colors, and flavors, this bread is not only delicious
but a healthier choice, " Farm to Market shares.
True to its name, Farm to Market Bread Co. guarantees that
our white bread is baked and delivered fresh daily. Each loaf is
carefully prepared in our local bakery, ensuring that it arrives at
the nearest grocery store with the freshness and quality customers
have come to expect.
" We believe in the power of natural ingredients and traditional
baking methods to create a loaf that's not just better for you,
but also flavorful, " says John Friend, president of Farm to Market
Bread Co. " This is an American classic done clean and fresh. I am
unaware of any grocery store in Kansas City that offers white
bread baked the day before with clean and simple ingredients. "
LA BREA BAKERY
http://www.bakemag.com

bake - March/April 2024

Table of Contents for the Digital Edition of bake - March/April 2024

bake - March/April 2024 - Intro
bake - March/April 2024 - 1
bake - March/April 2024 - 2
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
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https://digital.bakemag.com/sosland/bake/bake-may-june-2023
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https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
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https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
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http://digital.bakemag.com/sosland/bake/2018_12_01
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