Baking in the Atkins World

[Jason Perlow]

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?

[James MacGuire]

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