Progressive Grocer

JUN 2016

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4 SOLUTIONS JUNE 2016 If shoppers can relax at the grocery store with a glass of wine or a craft beer, why couldn't they do the same with a little afternoon treat or a shareable after-dinner sweet? Tat's the question Andrea Todd, chef and consultant at Chicago-based CSSI Marketing + Culinary, is being asked by her clients as grocerant retailers look to branch out of basic baked goods into trendy treats that shoppers can purchase for take-home or instore enjoyment. Beyond ofering doughnuts and baked goods with cofee in the morning, grocerants are exploring more artful, home- made and even theatrical desserts to capture customers at diferent times of the day, particularly in the afernoon and evening hours. "Pair one of those desserts with that glass of wine, and now you have even more customers intrigued," Todd says. Let's take a look at some of the sweetest trends grocerants can leverage to up the pizzazz level of their dessert oferings. Made-from-scratch/artisan As made-from-scratch, artisan, seasonal and local prefer- ences continue to infltrate the savory sides of menus, they have also made their way into the sweet segment, with grocerant retailers vying to keep up with shopper demand for better quality and more varied treats. "Consumers these days are really looking for desserts made with real butter and sugar vs. margarine and high fructose corn syrup," says Elias Lara, bakery category manager for West Sacramento, Calif.-based Raley's. Te fnales Grand New dessert trends can help sweeten grocerant sales. BY A M EL I A L E V I N

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