“Bakers looking to maximise profits at Easter should consider three specific product areas – traditional Easter fare, modern twists on old favourites and seasonal themes to enhance existing product ranges,” says David Grieve, sales and marketing manager.The simnel cake is probably the most traditional Easter confectionery, but individual confectionery products have also increased in popularity due to changing family lifestyles and food-on-the-go trends. Renshaw says these influences will shape buying patterns for Easter.Loaf cakes sliced into individual portions make the ideal food on the go, as do muffins. They are easy to wrap, easy for customers to carry without damaging and easy to eat, says the company..
20 January, 2006
Easter offers bakers the opportunity to showcase new products, extend product ranges and create added-value goods to tempt high street customers, says Renshaw (Merseyside).