Baking & Snack - May 2018 - 52
"Premium burgers - focusing on
ingredients like grass-fed beef,
heirloom tomatoes and the like - have
translated into demand for similarly
high-quality buns at retail."
Brian Miller, Miller Baking Co.
the numbers may also be affected by people considering
alternatives to traditional buns.
There may be ways for bun producers to capitalize
on these trends to keep sales numbers from plateauing
or dropping. Vaughan, ON-based Ozery Bakery, Inc.,
recently introduced thin sliced square sandwich buns,
which are retailed under the Ozery Bakery One Bun
brand and available in Organic Ancient Grains and
Organic Multi Seed varieties. The product claims to be
vegan, high in whole grains and fiber, and free from
GMO ingredients, artificial preservatives, colors and
flavors. One serving is 190 Cal, contains 36 g carbohydrates and boasts 7 g protein.
"We saw a void in the marketplace, which was saturated with unhealthy, calorie-dense buns, so we created a heart-healthy, pre-sliced thin bun made with
100% Whole Grains," said Guy Ozery, co-owner, Ozery
Bakery. "The product is so versatile that a consumer can
Pairing buns with other seasonal products can increase visibility in stores.
Stephanie Frey - stock.adobe.com
52 Baking & Snack May 2018 / www.bakingandsnack.com
create different options throughout the day from avocado toast to burgers or pizza to something as simple as
a ham sandwich."
Adding value to buns through nutrition or better-foryou claims can differentiate products in the bread aisle.
Riding the waves
Consumer tastes, the time of year and restaurant trends
all influence how people buy buns in a retail setting. Bun
season, which traditionally runs Memorial Day through
Labor Day and includes holidays like Fourth of July, is
right around the corner. Ms. Pekerman said this time of
year is affectionately known as "backyard season," and
it is crucial for bun sales. "You can see sales spike up to
three times or more during these seasonal periods versus the rest of the year," she said.
ACE Bakery has a line of buns including a classic
burger bun and a cheddar ciabatta bun that are available year-round. The company also releases its seasonal
sesame buns and classic sausage buns in anticipation of
bun season. New this year, ACE is launching a brioche
bun, made with real butter and eggs, as a way for people
to elevate their burger experience at home. Competition
to attract consumers during this time of year is intense,
and bun producers must look for ways to stand out.
"We want to ensure that our buns don't get lost on
shelves, so displaying them visibly within the store or
alongside key adjacencies such as burgers or condiments
is important," Ms. Pekerman said.
Brent Bradshaw, senior vice-president, fresh packaged
bread, Flowers Foods, Thomasville, GA, said the com-