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 NorthAmericaoverall 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.

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.