Given that we are hearing all over the news of companies like Krispy Kreme and Ronzoni feeling major financial pressure due to the recent popularity of low-carb diets, what is your impression of how artisanal bakers should cope with the situation?
Are artisanal bakers, due to the nature of the products they make and their intended audience, somewhat immune to this trend? Or do they need to start making some changes to their business and business model?
Baking in the Atkins World
Started by
Jason Perlow
, Jun 01 2004 05:50 PM
1 reply to this topic
#1
Jason Perlow
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- eGullet Society staff emeritus
- 13,468 posts
Posted 01 June 2004 - 05:50 PM
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
#2
James MacGuire
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- participating member
- 46 posts
Posted 03 June 2004 - 10:03 PM
Jason-
Thanks for everything, including the whole egullet thing.
Frankly, I'm stymied by the Atkins thing, and would have big problems readapting both my working habits and my eating habits. Most of these things, for most people, blow over fairly quickly.
Everything in moderation, it is said, but some of us are more enthousiastic, and bakers' customers will hope, more stubborn.....
Cheers,
James
Thanks for everything, including the whole egullet thing.
Frankly, I'm stymied by the Atkins thing, and would have big problems readapting both my working habits and my eating habits. Most of these things, for most people, blow over fairly quickly.
Everything in moderation, it is said, but some of us are more enthousiastic, and bakers' customers will hope, more stubborn.....
Cheers,
James
