Entegra IN FOCUS: Breads, buns, rolls & croissants - CA

IN FOCUS

trends and insights with a focus on savings

Gluten-free options for every need Best bread for grab ‘n go Menu inspiration

Publisher note Jeff Porterfield SVP Client Services and Chief Customer Officer Welcome to In Focus — Entegra’s new guide to category trends and insights. In this publication, we’ll take a data-driven approach to uncovering categories and products you can leverage to enhance your savings — while elevating your customers’ experience.

With each issue centered on one specific category, you can expect a showcase of the top products and trends that satisfy customers and improve margins.

Developed in partnership with our culinary experts FPO at the Entegra Performance Kitchen, In Focus is just one more way Entegra is here to serve and advise your business — and help bring hospitality to life.

Enjoy!

J eff

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Culinary note

Chef John Csukor Head of Culinary Entegra, North America Chef has lived the space between culinary and marketing for over 35 years. Now with Entegra, client and supplier challenges are his focus and he solves them through creativity, execution and excellence through the capabilities of the EPK and our suppliers’ products.

“Never stop short of deliciousness.”

John Csukor

The ever-changing landscape of food ingredients can seem dizzying — but it also gives us the opportunity to shine.

At Entegra, we regularly analyze our contracted products to ensure compatibility with all segments. We’ll share our findings through this important communication: In Focus.

This issue focuses on baked goods — a category that’s often overlooked, but has tremendous potential for optimization. The items in this issue reflect the critical role that culinary insight plays in supporting consumer taste and business profitability.

With Entegra, variety and quality are never hard to find. We always do our homework to ensure your menu and customers get the variety they deserve.

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GLUTENFREE

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Four tips for offering gluten-free items The popularity and demand for gluten-free foods is only continuing to increase. While you already provide foods that nourish and satisfy your customers, delivering glutenfree options that support their wellness is simpler than you think.

Follow these four tips when deciding what to menu for this category: 1. Provide an option for each day part 3. Communicate your menu You don’t need to store an excess of gluten-free offerings. Find ways to use a bread item or wrap across your menu.

Make a point to let your consumers know you have alternatives for their consideration.

2. Consider storage

4. Prioritize health safety

Gluten-free items are often made with a blend of alternate grains and even legumes which, in some cases, can be stored frozen.

Also communicate that you have “gluten-sensitive” offerings. Without specific certifications, it is very difficult to ensure a completely gluten-free scenario.

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The best breads for grab ‘n go, explained We’ve all watched in amazement as the grab ‘n go category has seen a tremendous lift across so many operations. The resilience of foodservice in North America over all shows it will remain a key category for business growth and profitability.

When selecting products, be sure to consider how breads vary in their consistency — and how they perform when held with other ingredients in packaging. It pays to do a little R&D, testing your sandwiches in the packaging, time and temperature you typically use.

One suggestion when selecting a bread for grab ‘n go is to work from the inside out of your sandwich, starting with the filling.

Also keep in mind chilled breads require a few moments of toasting or warming prior to assembling sandwiches. This process allows starch molecules to realign, boosting overall acceptability and appeal to your customers.

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Softer fillings like composed salads and delicate vegetables need softer breads such as croissants, or even naan.

Firmer fillings, including whole-muscle or sliced meats and cheeses, are best paired with more robust breads with a great chew, like artisan sliced breads.

Moist and small particulate fillings pair well with larger tortillas and wraps. Be sure to reconstitute these breads with a quick blast of moist heat to improve performance and avoid cracking.

GRAB ‘N GO

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How to cross day parts with versatile products Customers love to see something new — even when old favorites are presented in a new way. Breads can play a key part in powering food innovations across your menu.

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Croissants While croissants are mostly consumed for breakfast in France, they are versatile in their combination of sweetyet-relatively neutral flavors and delicate-yet-sturdy enough structures for robust fillings. Go with a hearty Italian beef and cheddar cheese croissant sandwich, or go more delicate with a light, crisp croissant BLT. Touch the dinner hour with a croissant bread pudding drizzled with a Chambord and black raspberry compote.

Waffles Consider the waffle: In Belgium, they are seldom eaten before noon and are considered an afternoon snack. In North America, eaters tend to focus more waffles’ shape than substance, providing room for creativity.

Try potato-, cauliflower- or sourdough-based waffles for a savory flavor, or experiment with egg-bound shredded potatoes or natural yeast roll dough prepared in a waffle press — all dishes that can play well across dayparts.

Baguettes Crisp and not too chewy, the baguette is a sophisticated yet approachable bread that can impact all dayparts, across areas of transport and commerce. Once lightly crisped, the baguette is highly versatile: For breakfast, try a thinly sliced tartine slathered simply with butter and fruit jam. For lunch, serve it with ham, boiled egg and mustard or goat cheese, tomato and arugula. With their durability and easy-to-handle diameters, baguettes make for great all-day sandwiches and international fare such as a Vietnamese banh mi, New Orleans po’ boy, as well as a Spanish bocadillo — smaller, flavorful sandwiches loaded with charcuterie and bloomy ripe cheese.

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InFocus: product highlights

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MANUFACTURE PROD CODE

GFS

SYSCO DISTRB CODE

MORTONS

21194

3295405

5415122

300044

110603

10059608002432

21195

1140991

5411321

Aspire Bakeries

10059608002609

21196

1177197

5538535

300373

110605

FS Plain Bagel - Sliced / IW

Aspire Bakeries

10013087185512

18551

1406404

5515828

110024

Plain FS Bagel Sliced

Aspire Bakeries

10013087205166

20516

1450869

7217309

110036

Everything FS Bagel Sliced

Aspire Bakeries

10013087205173

20517

1457863

7217318

110048

Sesame Seed FS Bagel Sliced

Aspire Bakeries

10013087205203

20520

1446198

7217319

110049

LFB Crois Marg Sliced Clsd 2 OZ MD

Aspire Bakeries

10013087194422

19442

1428501

7164651

110243

LFB Crois Marg 2.5 OZ Unsliced

Aspire Bakeries

10013087202387

20238

1428499

5561737

574491

LFB Crois Marg 1.2 OZ Unsliced

Aspire Bakeries

10013087202400

20240

1428518

5561748

574509

ACE Bakery White Baguette

FGF Brands

10628553012041

100162

2170106

9930462

523829

ACE Bakery Brioche Burger Bun

FGF Brands

20628553029626

100249

1362895

7035912

125859

ACE Bakery Ciabatta Cluster

FGF Brands

20628553021576

100217

1151020

8188403

535484

ACE Bakery Sourdough Bistro

FGF Brands

20628553013861

100181

1123789

0193175

556639

127936

125769

ACE Bakery Mini Schiacciata

FGF Brands

20628553011232

100159

5158809

552216

376724

125849

Stonefire Original Teardrop Naan

FGF Brands

108 76681 00162 2

8007820

Stonefire Naan Dippers

FGF Brands

108 76681 00764 8

8100709

Stonefire 8" Round Naan

FGF Brands

108 76681 00840 9

8008390

Stonefire 12"x6" Flatbread

FGF Brands

108 76681 00713 6

Stonefire 12" Pizza Crust

FGF Brands

108 76681 00119 6

PRODUCT NAME/DESCRIPTION

MANUFACTURER NAME

GTIN CODE

Regular English Muffins (6x12)

Aspire Bakeries

10059608002449

Regular English Muffins (12x12)

Aspire Bakeries

Whole Wheat English Muffins (6x12)

1338773 1353160

PRATTS

FLANAGANS CENTENNIAL IMPERIAL DADE

AGD

125383 243958

300226 125740

5316472

125901

5316498

551622

125899

1353138

5315666

532838

125898

8100713

1326891

5315688

551895

125878

8100119

1326891

4149207

239913

126005

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Get inspired:

TOP BREAD TRENDS

Breads are the very foundation of menus, across all dayparts.

As of Q1 2022, they’re menued by 85% of foodservice operators. And while most mentions of bread are attached to sandwiches, other important areas to consider are appetizers and even side dishes.

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Consider these trending approaches to using bread across your menu: Daypart definitions are no longer rigid. Feel free to cross over and have fun —­for example, with a savory bread pudding entrée.

Use specialty breads as a low-cost center-of-the-plate highlight, such as with a fattoush, panzanella or naan salad.

Greatly reduce food costs by reducing 50% of the chicken in a compound salad like the ones listed above, and replacing it with a delicious crisp and seasoned specialty bread.

Bring excitement to a traditional sandwich with a signature international bread highlighting a trend, such as a za’atar-seasoned crisp toasted pita used for a sliced chicken shawarma club sandwich.

Use a substantial slice of garlic-buttered, perfectly toasted sourdough as a base for a slightly reduced portion of butter-basted, flaky barramundi. More sustainable and lower in cost, a smaller portion size is easily forgotten when the delicious base elevates the primary protein.

With a collective 12.1% menu mention growth by operators tracked since January 2021, bread is well beyond an accompaniment. Given its low cost to plate, it is worthy of serious consideration when accentuating today’s menus. Try using bread to cut costs, add recognizable offerings, as well as elevate excitement and the crave factor on your menu today.

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What top trends are you seeing in the breads, buns, rolls and croissants space?

Supplier spotlight

ASPIRE BAKERIES Q&A with Jon Davis Culinary Innovation Leader

Learn more about Aspire Bakeries

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Breads, Buns & Rolls: As consumers continue to navigate

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inflation and look for convenient at-home

solutions, bread can provide a healthy mix of comfort, familiarity and accessible exploration to meet different consumer needs. Gen Zs, Millennials and parents are open-minded bread consumers, with less confined ideas of uses and occasions.

Innovate with these consumers top of mind, considering that variety of use will carry packaged bread products toward growth.

Croissants: Comfort Foods are on the rise. Baked goods sales are increasing as more consumers turn to familiar comfort foods amid times of uncertainty. The croissant category is leveraging this trend with innovative croissants that provide more visual appeal and engage more of the senses, such as croissants with unusual toppings and unique fillings as seen in croissant-themed cafes. Hybrid croissants are also trending, with their diversity of color, texture and styles, vibrant colour and flavour, such as the cronut and the cruffin.

How is Aspire Bakeries keeping up with the latest trends?

Aspire Bakeries has just launched a lineup of artisan-style breads, branded La Francaise Bakery. These breads are authentic, crafted using proprietary European-style baking techniques and traditional recipes. This comprehensive line-up includes breads and rolls and because they are artisan-like, they are an affordable indulgence!

What products do you offer that taste and feel like they’re made from scratch, but are ready to serve?

La Francaise Breads are par-baked and frozen, providing Operators and their customers the benefits of freshly baked bread, with minimal time, resources and skilled labour requirements.

La Francaise Bakery croissants are inspired by traditional European recipes and are thaw and serve, providing a simple, mouth-watering, indulgent solution for Operators.

How do your solutions help operators keep costs low?

With our products, there’s no waste.

You simply pull the exact quantities you need from the freezer, rather than buying from a local bakery and hoping you sell it all.

Q&A

FEATURE

What Corporate Social Responsibility (CSR) initiatives does Aspire Bakeries uphold?

Our longstanding sustainability focus includes five key areas: environmental practices, food and marketplace, people and workplace, sustainable sourcing, and community engagement. A few highlights: • Two-thirds of our bakeries in North America are Zero Waste to Landfill with an overall diversion rate of 95% • We’re committed to having 100% cage-free eggs by 2025 • Our employees have completed 43,000 hours of training in the past year • We have been Second Harvest Canada Partner Since 2020, donating over 147,700 meals

“ Supplier spotlight

FGF Brands Q&A with Chef Alison Jarvest

Corporate Culinary Chef, FGF Brands™ proud makers of: Stonefire® and ACE Bakery® FGF Brands – 1295 Ormont Dr, North York, ON M9L 2W6

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What top trend are you seeing in the specialty bakery and breads and rolls space?

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There are 2 trends that we continue to see year after year.

The first is a call to action for Authenticity & Simplicity, not only in the use of cleaner ingredients but also in authentic, traditionally-rooted baking practices.

The second is a desire for Globally-Inspired Experiences. It’s no surprise given the world is so interconnected that people are seeking unique cultural experiences, especially in food.

Both of our brands, Stonefire® and ACE Bakery® lend themselves very well to these trends.

How does FGF keep up with the latest trends?

Our commitment has always been maintaining a product-first mentality, which means delivering the highest quality breads and products in the baking industry, but at a price that offers exceptional value. We are truly a disruptive company with a genuine passion for innovation in both our products and processes, which is why we also have a continuous improvement mindset – reevaluating every recipe and process to ensure we are always leading the way and offering the very BEST products to our customers.

What solutions do you provide to help operators address issues like labor shortages, or keeping costs low?

Each of our products was developed with the operator in mind – providing convenient, easyto-use, speed scratch solutions which never sacrifice appearance, taste, or authenticity.

With the ability to simply thaw what you need or bake directly from frozen, our products help you enhance productivity back of the house, reduce waste, and streamline inventory. One product can translate into multiple menu items and we really pride ourselves on ensuring the utmost quality to meet the ever-changing demands of our operators and customers..

Q&A

FEATURE

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Can ready-to-serve options match the taste and feel of from-scratch products?

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Absolutely yes! And in most cases, can outperform scratchmade products. As a certified chef myself, I know the pressures of the business and can honestly say that Stonefire® and ACE Bakery’s® commitment to quality assurance can help alleviate back-of-house pressures while still delivering great quality. Our company is truly committed to ensuring that our ready-to-serve options meet – and truly exceed – those pressures and demands.

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