Baking in the Atkins World
Posted 01 June 2004 - 05:50 PM
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?
Co-Founder, The Society for Culinary Arts & Letters
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Posted 03 June 2004 - 10:03 PM
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.....