North Jersey bakeries say quality is the key ingredient for better business
MONDAY, FEBRUARY 24, 2014
BY ANDREW WYRICH
STAFF WRITER
THE RECORD
* To fend off supermarkets, local owners count on freshness, ingenuit
With more customers buying baked goods at the supermarket, North Jersey bakery owners say they are putting an emphasis on the quality of the ingredients used in their breads, cakes or cookies. They also are trying to provide a wider variety of specialty products to bring customers into their stores.
North Jersey bakers’ push toward fresher ingredients mirrors customer desires nationwide. In 2010, the International Dairy Deli Bakery Association said in its “Consumers in the Bakery” report that the freshness of products was one of the most important reasons why a customer would look to buy items at a local bakery rather than a larger chain store.
“A few years ago, every town used to have two or three little bakeries, but not anymore,” said Philip Chuck, the owner of Deb Pam Bakery in Totowa. “We try to keep things as fresh as humanly possible, and that’s what keeps us going.”
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Reinholds Bakery freezes and then defrosts their cakes on an as needed basis. I also think they bring some in from commercial bakeries. When I moved here 20 years ago, they were good; not so much anymore.