How to capitalise on your bread classics


The classics will always hold their ground in the world of bakery. People travel a lot and they like to taste new flavours and innovations. But they also crave tradition, routine and familiar food they can count on to be delicious. You can meet their needs by reinventing your classics. An earlier article on Taste Tomorrow zooms in on reinventing classic pastries. This article gives you 5 tips on how to capitalise on your classic breads. 

In shape
One way to create innovations based on your classic breads is to give them a new shape. Bake square pitas or rectangular pretzels, or change the classic triangular club sandwich into a round or square one. If donuts can be square, you can bake your bagels square as well. Or follow the example of Kobe Sausages in Budapest. They serve small sausages in multigrain bread cones and also introduced a square bun specifically shaped to hold three sausages. They are a great example of how reshaping a classic bread can give the consumer a completely new food experience.
How to capitalise on your bread classics

Sweet and savoury
Changing the flavour of your classic breads can also create a completely new experience. Surprise your customers by replacing sweet breads with savoury ones. You could offer a breakfast muffin made with bacon, eggs and cheese. Or serve a sweet Dutch krentenbol with cheese.

You can also switch from savoury to sweet. Create a sweet midday snack by making a grilled sugar bread sandwich with strawberries and chocolate. Or a croque monsieur with apple, sugar and cinnamon instead of the classic cheese.

Adding a different filling or topping to your bread might be an easy way to create surprising innovations based on your classic breads. Instead of putting savoury toppings like salmon, tuna, brie or goat’s cheese on your bagels, you could substitute them with sweet fruit toppings, like strawberries and mango.
How to capitalise on your bread classics

Combine classics
As the Taste Tomorrow survey reveals, consumers enjoy new types, shapes and textures just as much as traditional ones. That’s why hybrid baked goods are becoming really popular. Recently, many well-known pastries have been given a new twist. From bruffins and cruffins to macaronuts and wonuts. You can also hybridise breads. Why not try and make a banaan (bagel and naan combined), a raisinbag (raisin bread bagel) or a banut (bagel with donut-like sweet topping)? If you have the perfect idea for a hybrid combining two classic breads, please tell us on Facebook or LinkedIn.
How to capitalise on your bread classics  

Connect with food
People mostly eat classic breads by themselves. They order a sandwich, burger or bagel for their own consumption. But many people feel a need to connect with others too. You can fulfil that need by offering breads that connect. Smaller bites and shareable dishes enable people to connect and to try different flavours at the same time.

Some examples:

  • breakable breads with a variety of dips, humus, etc.
  • naan breads to share
  • a plate of miniburgers
  • skewers with three sorts of bread

How to capitalise on your bread classics

Let’s go
You can also give your customers a spark of ‘new’ by presenting your classic in surprising packaging. Anything is possible, especially when you offer bread to go! Tell a story on a sleeve, present bread in a perforated box so people can smell it, or gift-wrap sandwiches in your own custom-printed paper. Get inspired by some beautiful examples of on the go packaging.
How to capitalise on your bread classics

Would you like to know how Puratos can help you reinvent your classic breads? Contact your local Puratos representative.