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NEW DIRECTIONS FOR YOUR DAILY BREAD Major trends impacting the bread and bakery category are health, wellness and rising intolerances, with retailers and suppliers rising to challenges and accommodating demands to ensure bread baskets remain full. By Margaret Mielczarek. BREAD & BAKERY T he bakery section is “one of the stronger departments in retail”, says Neil Burns, Store Manager at Preston Street IGA in the Perth suburb of Como, who looks after two fresh food departments, including bakery. “I think it’s a category that changes regularly with different focuses at different times of the year,” he said, giving the example of hot cross buns in the lead-up to Easter. While there is still a market for traditional bread and bakery offerings – white bread for instance – as Australian lifestyles change and consumers become increasingly health conscious, Mr Burns says suppliers are responding to demand resulting from this development, offering new products and new flavours. “Traditional lines like the old favourites – doughnuts, muffins, croissants, cinnamon buns and vanilla slices – are still our best sellers,” he said, “but then you have new products like gluten free and savoury muffins. “The growth in gluten free breads is the biggest thing \[influencing\] new ranging at the moment. There are some really good options available for people who are gluten intolerant: lots of different grains and flavours. That’ll continue to grow this year.” The main challenge, according to Mr Burns, in managing the store’s award-winning bakery department (Preston Street IGA was honoured as IGA Bakery Department of the Year in 2019) is “consistent delivery of the same product each day”. A key strategy he employs to overcome this challenge is using reliable suppliers, with which he maintains a good relationship. “The relationship with your suppliers is the most vital thing,” Mr Burns said. “I’ve found my four-to-five key suppliers that I know I can rely on. I’m continually talking with them about the quality I want at the delivery schedule I need.” Another key factor in maintaining a successful bakery department, he says, is having “one person in control of all the orders and for dealing with the reps” and to “really work closely with suppliers on a weekly basis”. This, he adds, will help with keeping track of what’s new in the market and ensuring quality products and delivery times. “Then it just comes down to whether you’re passionate about bread and bakery,” Mr Burns said. “If it’s just another job, well, that’s all it’s going to be. But if you’re passionate about it and you take a bit of pride in it, and you’re looking to grow and make it look good, that’s important.” Carrying on the family tradition Steeped in longstanding family tradition, Arthur Brunt Quality Grocer, a grocery store launched in the 1920s and known in the ’70s as a specialist food importer, is now “turning into a new and exciting business for the next generation”, according to new Managing Director Craig Brunt (Arthur’s grandson). Its latest offering is Mrs Brunt’s Shake ’n Bake, launched six months ago. TO PAGE 52 APR, 2020 RETAIL WORLD 51