Datassential indicates that the next big bread is likely to be brioche seen here as the bun of Wendy39s Bacon Portabella Melt

Datassential indicates that the next big bread is likely to be brioche, seen here as the bun of Wendy's Bacon Portabella Melt.

Chefs experiment with artisan breads

Pretzel, brioche and other varieties trend on restaurant menus

For some time, restaurants have been tweaking or adding dishes to incorporate better quality ingredients. Now, many are taking a similar approach to another mealtime staple: bread.

Chefs across all segments are exploring a variety of artisan breads—many are even baking them in-house—and using them to elevate sandwiches and entrées, and even serving them as a standalone course.

Pretzel is the fastest growing bread variety on menus. However, recent research fr

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish