LESSON 2: IN-STORE BAKERY SELECTIONS

When you’re familiar with the current mix of products in an ISB, you’ll be aware if the department is heavily SKU’d in any particular category and you’ll also be able to identify opportunities to add new items.

Almost all ISB items fall into three broad categories – Breakfast, Breads/Rolls and Desserts. The typical product mix is:

• Desserts 45.4%
• Breakfast 22.9%
• Breads 22.8%
• Other 8.9%

Each of the categories above can be broken down into the subcategories below.

Desserts

• Cakes
• Cookies
• Pies
• Brownies & Bars
  
  

Breakfast

• Donuts
• Muffins
• Croissants
• Danish

Breads/Rolls

• Breads by the loaf
• Baguettes
• Rolls
• Bagels
• Flatbreads
• English muffins

Other

• Bakery ingredients
• Miscellaneous
• Trays
• Other fresh bakery items
  
  

There are three basic levels of handling required for these categories. They are:

• Bulk, raw (unbaked) doughs – Production is necessary at the store level.
• Bulk, no-label parbaked products – Packaging/labeling is required at the store level.
• Retail-ready Thaw & Sell options – Pricing and dating are necessary at the store level.
  
  

Dietary/Lifestyle Options to Know

• Sugar Free (SF) – contains no sugar, typically made with a sugar substitute
• No Sugar Added (NSA) – contains no added sugar, may have naturally occurring sugar
• Gluten-free (GF) – free from wheat and gluten
• Vegan (VGN) – contains no animal-derived ingredients
• Paleo – made with limited refined ingredients
• Keto – extremely low-net carbohydrate
• Non-GMO – contains non-GMO ingredients
• Non-GMO Certified – products are certified Non-GMO
• Organic – contains organic ingredients
• Organic Certified – products are certified organic