There has been a lot of talk about artisanal breads in the past, even calling out the now-mainstream trend toward pretzel bread. If you need an example, fast food chain Wendy’s is launching a new limited time offer with brioche (replacing their more recent LTO, pretzel bread). Our culinary teams are looking carefully at what’s next, but breads continue to be big, even in a gluten-free world. As we look at the overarching trend, it’s about the flavor experience of bread and how it’s moving more to the center of the plate. Expect breads in more flavors, more forms, and dipped in more than just egg batter in the future.
Some of this is led by a return to home-baked bread, but it goes beyond that to bread with benefits (flax seed, anyone?), salted bread, flavored breads and bread as the main course. Instead of being a carrier, bread is now surrounding itself with a variety of proteins and flavors. Bread salad, breaded meatballs and meatloaf, bread pudding, muffin cups, flatbread pizzas, stuffing casseroles—all of these are making us rethink how bread impacts a meal.