date:May 21, 2013
rvice sector, theyre always looking to bring news to the sandwich space, Ms. Nielsen said. Theres a continual quest for the next ciabatta.
Ms. Nielsen said she expects to see more sprouted bread and ryes emerging as an extension of Old World-inspired fare.
Were seeing more European and Scandinavian seedy, nutty breads and some breads made with sprouted grains, and marble rye bread, she said. I think rye bread will eventually get a little bit of a renaissance.