date:May 21, 2013
Step aside, sesame-seed bun. Take a seat, Texas toast.
The top growing bread on restaurant menus offer a twist on tradition, adding texture and excitement to standard sandwiches. With Old World inspiration and artisanal appeal, pretzel bread, brioche and flatbreads are on the rise.
Q.S.R. and fast-casual operators are looking to make standard items seem more interesting and unique and trying to create more competitive positioning of items without revamping the whole menu, said Maeve Webster, s