rich insights baked goods 2014

Baked Goods Edition 2014


Baked Goods

B aked Goods are an essential everyday food item and have relevance from both a historical

and cultural point of view. Historians date the first evidence of baking to even before humans

mastered fire. From the Ancient Egyptians who baked bread with yeast they had previously used

to brew beer, to the ancient Greeks who are credited with the invention of the enclosed oven, baking has

been intertwined with our evolution. In modern times, the role of the baker has changed from women

baking bread for domestic consumption and men in bakeries to today where so much of the process is

industrialized. Gender plays less of a role, but demographics do influence consumption, as can be observed

with the recent cupcake trend for which many credit Sarah Jessica’s promotion of Magnolia Bakery as

being the catalyst for the craze, all the while niche bakeries are focusing on males with Man Cupcakes

featuring alcohol infused treats. One thing is for certain: we all love baked goods and they are

deeply embedded in our history and ingrained in modern culture.

ISB ......................................................................................2Baked Goods as Breakfast and Afternoon Snacks.........................................................3Baked Goods as Desserts .........................................4 Noteworthy - Hybrid Baked Goods ......................5 It’s Inside the Jar! .........................................................6New Products from Rich’s ........................................7

IN THIS ISSUE


While Coffee shops are major destinations for

baked goods, over 90% of Canadians shop the In

Store Bakeries (ISB) and spend on average $170 in

ISB per year. Loaves of Bread are the #1 ISB Baked

Good purchase, followed by Bagels, Dinner Rolls

and Sandwich Rolls. Traditionally North Americans

do not have the same appreciation for fresh baked

bread from independent bakeries and cafés like the

Europeans, but with the recent health movement

and the willingness to pay for more upscale and

fresh goods, things are changing. In 2003, Australian

Bakery Chain, Cobbs opened their first location

in Vancouver and has since mushroomed to more

than 70 locations across British Columbia, Alberta

and Ontario. Recent foodservice bakery café chains

to chip away at everyday ISB sales include Panera

Bread, Artisano’s and What a Bagel. These fast

casual concepts are able to garner attention and

capitalize on customers’ needs for high end loaves

with full bread racks, and still capture fresh baked

good sales allowing them to carve a niche in the

ever competitive Canadian bakery marketplace.

IN Store Bakery (ISB)

© Rich Products 2014

Loaves of bread Bagels

Dinner rolls Sandwich rolls

CroissantsPies

CookiesMuffins

Pastries/danishes Decorated cakes Donuts

Full sized dessert cakes Cinnamon buns

Other bakery department products Cheesecakes Cupcakes

Single-serve desserts or cakesMini cakes

Ice cream cakesI do not buy any bakery products

0 10 20 30 40 50 60 70 80

69%48%

46%39%

36%35%

34%32%

24%22%22%

21%19%

15%14%14%

12%9%

9%7%

In Store Bakery Purchases

Out of Home Consumption of Baked Goods

Average ISB Spend: $170/year

Q2. Which of the following types of baked goods and/or desserts available in the bakery department of the grocery store, supercentre, or club/warehouse store have you, yourself, purchased in the past 12 months, if any? Base: Grocery Channel Shoppers (n=6,018)

How often, if ever, do you purchase baked goods from the following locations? Base: Total Respondents (n=6,026)

0 20 40 60 80 100

82%

Coffee/donut shop

Frequent Net

Infrequent Net

68%

Sandwich/sub shop

61%

Fast food restaurant

56%

Neighbourhood/corner bakery

33%

Convenience store

21%

Work/school cafeteria

35%

19%

19%

21%

7%

8%

47%

49%

40%

37%

26%

13%

Source: Rich Products of Canada

While Coffee shops are major destination for baked goods, over 90% of Canadians shop the ISB and

spend on average $170 in the ISB per year!

91% of consumers shop ISB!



Baked Goods and Coffee/Tea are the two most

popular snacks throughout the day and lead all

away-from-home snack preferences. Baked Goods

are the top snack option for both mid-morning

and mid-afternoon, even ahead of coffee. Albeit

consumers most likely purchase these items

together, considering the morning drive-thru line

ups across parking lots in all major Canadian cities

correlates with preferences to pair with the two.

Bundle promotions are likely to drive traffic and

generate sales as this combo is highly portable and

can easily be purchased en route to work. It is not

until after dinner that Canadians report indulgent

snacking with potato chips, candy or fruit.

Baked Goods as Breakfast aNd AfterNooN SNacks

Source: 2012 Technomic Canadian Snacking Occasion Trend Report

Type of Snacks by Daypart



According to the 2013 Technomic Canadian Dessert

Report, the definition of dessert has certainly

evolved as Canadians now consider a wider variety

of items for dessert than in the past. For instance,

specialty coffee, adult beverages and breakfast

items (i.e. donuts and waffles) are increasingly being

identified as desserts, but Baked Goods remain the

most commonly defined traditional dessert at both

Full Service restaurants (FSR) and Limited Service

restaurants (LSR). Further, Baked Goods increased

10% on Canadian LSR menus in 2013, with $4.39

being the average baked good price on dessert

menus. Baked Goods grew 5% on FSR menus with

the FSR Baked Goods dessert price averaging $6.14.

In fact, for both LSR and FSR, with the exception

of baked goods, the majority of dessert categories

declined in menu listings. The most menued baked

good desserts are Cookies at LSRs and Chocolate

Cake at FSRs.

Technomic reports brownies rank as the most preferred dessert option, as 65% of consumers who eat handheld baked goods as desserts say they would purchase a brownie for dessert away from home. As noted above and can be observed in the chart, a promising growth trend for desserts is the burgeoning trend of popular breakfast options, such as cinnamon rolls and doughnuts, appealing to many Canadians as desserts. Gender differences should be noted as cookies and donuts are preferred slightly more by men than women and women tend to have a more upscale palate as they are more likely to order a cream puff or profiterole at a foodservice concept.

0 10 20 30 40 50 60 70 80

Brownie 65%

% Overall

48%

48%

44%

42%

42%

38%

36%

32%

28%

Doughnut

Cinnamon roll

Chocolate chip cookie

Strudel

Cream puff or profiterole

Chocolate cookie

Muffin

Dessert/cookie bar

Peanut butter cookie

Male

Female

Baked Goods as Desserts

Classic options like brownies and breakfast items, such as doughnuts and cinnamon rolls, are the most preferred handheld baked goods

Which of the following would you consider ordering as a dessert if it was offered at a restaurant or other foodservice concept? Select all that apply. (by gender)

Source: Technomic, Inc. The Canadian Dessert Consumer Trend Report (2013)



Cronut Madness

In terms of bakery trends, there is a huge elephant in the room – a delicious, round, flakey, fried elephant glazed and filled with delicious custard, rolled in sugar, and iced with perfection.

In May of 2013, Dominique Ansel’s bakery in New York City introduced the ‘Cronut’ to the world. This bakery hybrid – a cross between a croissant and a donut – has created a massive amount of buzz.

As a result, it is also incredibly elusive. After being launched on May 10th, the bakery only makes about 350 Cronuts a day. In a city of over 8 million, there’s not nearly enough to go around. Even when they’re sold at $5 a pop, huge lines form around the block full of people hoping to enjoy a Cronut.

(Source: Insert from article by Josh Lankford)

Milk and Cookie Shot Glass

As a follow up to the Cronut, Pastry chef Dominique

Ansel unveiled another baked good sensation: a

milk glass made out of super rich chocolate chip

cookies. The dessert debuted at the SXSW, the

music and technology festival in Austin, Texas.

Ansel’s reps told online food magazine Eater.com

that he was inspired to create this cookie after

trying an Oreo for the first time a few weeks ago.

He reportedly said it is “‘not a natural combination

in French culture”. Figuring that “if everyone was

drinking milk with cookies, you might as well make

a dessert that allows them both to be combined”

Ansel managed to create a cookie strong enough to

hold a cookie and moist enough to enjoy.

Yet another Treat for the Indecisive, Starbucks Launches the Duffin

Hybrid baked goods are

not seeing any slowing

down with global

chains taking note.

Late in 2013 Starbucks

UK launched the Duffin.

The doughnut-muffin

combo, available in 730

UK stores, looks like a

muffin, but it’s filled with raspberry jam and coated

in sugar, like a jelly doughnut.


Noteworthy - Hybrid Baked Goods

(Image Source: http://www.businessinsider.com)

(Image Source: http://www.metro.us)

(Image Source: http://www.torontolife.com)



It’s INside the Jar!

We are in the middle of seeing a rise in the use of

Mason Jars within culinary creations. There are many

schools of thought as to why this is and here are

four main factors that are helping drive the trend.

1. Portion Control: Food served in Mason jars must

be made to fit the jar. Measuring is not necessary

and the jars are a consistent enclosed space that

cannot be overloaded like an open plate. This

cuts down on food waste and lowers food costs.

It also creates consistency among portion sizes.

2. Re-usability: True Mason jars are made from

glass and are dishwasher safe, so they can be

washed and reused again and again. These jars

also come in many different shapes and sizes

and can be used in different applications as the

next point explains.

3. Versatility: Whether is a liquid dessert like a

smoothie or float, a frozen dessert like a hot

fudge sundae, a pudding parfait, or some

new deconstructed dessert classic, Mason jar

desserts can act as a carrier for a wide array

of menu items. The greatest benefit of these

vessels is their clear walls as all desserts look

scrumptious from the outside, due to the crystal

clarity. In addition, when the clarity starts to go,

these can be used as a cutlery container or some

other application.

4. Decoration: Mason jars somehow allow chefs

to turn a mess of ingredients into something

“planned”. The contained, cluttered presentation

adds to the uniqueness and authenticity of the

item, and helps create a somewhat upscale and

artisan look. These jars are for more than just

preserving and presenting food; you can turn

them into the perfect design cue to match your

restaurant’s theme!


get to kNow these Rich’s products

Product Name Code

White Cake - 1/4 Sheet - Not Decorated 13263

Chocolate Cake - 1/4 Sheet - Not Decorated 13065

8” White Cake - Decorated, Uncut 849

Chocolate Cake - 8” - Not Decorated 13066

Cookies

Dessert should be a decadent experience and

these cookies do not disappoint. Every bite is

filled with the finest ingredients, from oatmeal and

tender raisins to rich chocolate chunks and creamy

peanut butter. Even the pickiest cookie connoisseur

won’t be able to resist taking two!

Ready To Decorate Vanilla Ice Cream Cake

Richs Ready to Decorate Ice Cream Cakes are

made using “Real” 100% Canadian Dairy Ice Cream.

They are packaged in large dome packaging which

offer stability and allow for large decorations. The

cakes are pre-based to allow for easy decorating.

Coloured Icings, Colour sprays, Deco Pack and

Edible Images all perform on these ice cream cakes.

Bring value to your consumers as the combination

of Cake Layers and Ice Cream sets your bakery apart

from competitive ice cream cakes.

Ice Cream Cupcakes

Product Name Code

Ice Cream Cupcakes 12591

Effortless Cinnamon Rolls

Super moist and perfectly sweet cinnamon in innovative packaging create a cinnamon roll that customers will love the taste and operators will love the margin and labor savings. Rolls arrive in bakable film and they proof easily in a cooler and then straight to the oven- no skilled proofing labor necessary. This state-of-the-art packaging offers a 30% more moist roll, extender shelf life, and no panning and or clean up—just throw out the film after baking.

Product Name Code

Effortless Baking™ Cinnamon Roll Dough 90/4oz 11550

Chocolate Cupcake & Vanilla Ice Cream

Light, fluffy milk chocolate cupcake filled with

creamy vanilla ice cream. Topped with Rich’s

whipped topping and chocolate shavings.

Product Name Code

Red Velvet Cookie Dough 10802

Caramel Chocolate Pecan 39613

Chocolate Chunk 39642

Fudge Brownie Chunk 39669

Oatmeal Raisin 39677

Peanut Butter 39685

Sugar 39693

Macadamia Nut Delight 39714

rich insights baked goods 2014

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