Bakery Cafés find a sweet spot
Consumers are spending less and trading down, but are still motivated by health and convenience. The bakery café segment is well positioned to meet those demands.
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Bruegger's, too, added a pannini press to make its new bread line even more versatile and to cater to people looking for a hot meal on a budget. Panera added an oven-baked macaroni and cheese dish and steel-cut oatmeal, both appealing to people seeking hot, hearty and homemade-tasting dishes.
Sweet spot
Ed Frechette, senior vice president of marketing for Boston-based Au Bon Pain, summed up the current position of the bakery cafe format by illustrating that immitation is the sincerest form of flattery.
“You see quick service trying to go upscale and casual dining restaurants offering the convenience of curb-side pickup,” he says. “This niche seems to be where everybody wants to be.”
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