Despite a renewed focus on low-carbohydrate diets, research conducted by Modern Baking magazine shows an upward trend in bread sales throughout the last five years. The report states that from 2006 to 2010, bread sales grew 22.7%, or an average of 5.2% each year from 2006 to 2010. Nationally, sandwich breads had the largest growth in the bread category, tallying an impressive 8% increase. The research classified the bread category as all crusty or hot hearth breads, artisan breads, sandwich breads, flatbreads and other bread types.

And it’s not just industry trade publications touting bread’s impressive sales. A recent Chicago Tribune article highlighted the growth of “breads with ‘natural’ in the name, or grains visible through the packaging, are among the best performing at grocery stores.” The article highlighted three brands, Nature’s Own, Nature’s Pride and Arnold, all of which have honey wheat varieties.

Honey wheat bread has become a staple in any baker’s sandwich bread line. Not only do honey wheat varieties taste great, but they also allow bakers to use an all-natural sweetener in an effort to present as clean of a label as possible. Increasing bread sales in the last five years are a tribute to bread bakers that have continued to offer varieties, such as honey wheat, to capitalize on consumer demands.

Do you make snack foods made with honey? Get them listed here by emailing info@bakingwithhoney.com