Cupcakes are still selling well for Hy-Vee, according to Tony Byington, assistant vice president-bakery operation. The cupcake and small cake display at the Sycamore, Ill. location.
Decorators work in view of customers in all Hy-Vee locations, including Sycamore, Ill.
In the Sycamore, Ill. location, the bread wrapping station is directly behind a display of packaged buns and loaves.
Patisserie products are displayed in a full-service case in the Sycamore, Ill. location. Hy-Vee plans to add more products to service cases.
The Sycamore, Ill. in-store bakery, which is about 1,550 sq. ft.
Hy-Vee’s branded bread program, Baking Stone breads, is displayed in wicker baskets and wooden crates to demonstrate their hand-made appeal.
Sally Fraise, decorator from the Sycamore, Ill. location was one of 25 decorators to compete in one of Hy-Vee’s regional competitions.
Parmesan black pepper focaccia is one of about 30 varieties of Baking Stone bread.
Baking Stone bread varieties are mixed, proofed and baked in each of Hy-Vee’s 195 in-store bakeries.
Hy-Vee bakeries are required to carry a few unique items that can only be found in a select few stores, such as the pecan turtle cookie baked at the Sycamore, Ill. store.
Using the whole store to display bakery products, Sycamore chose to showcase regularly priced muffin packs next to the sale coffee display.
Baguettes also work well when displayed next to meal fixings.
Every Hy-Vee bakery incorporates product in the storewide sampling stations, such as house-made buns when brats are sampled.
To make customers aware of every option, the Sycamore bakery displays its signature Aunt Janette’s rolls next to the commercial bread aisle.
To make customers aware of every option, the Sycamore bakery displays its signature Aunt Janette’s rolls next to the commercial bread aisle.
Whole grain and flax seed bread varieties made fresh in the bakery are a good complement to the Health Market aisle.
Banana bread in the produce section is a friendly reminder that the bakery uses bananas straight from the store to create the bread right in-store.
Small desserts are displayed at the end of the home-meal replacement cooler in the Sycamore, Ill. location.
Joe Bauer, Sycamore’s bakery manager, displays Baking Stone bread fresh from the oven.
Hy-Vee bakeries also supply frozen bun dough balls to the store’s Kitchen department. The Kitchen bakes them off as needed.
