date:Jul 08, 2013
tential for in-store bakeries to benefit from this growing trend by investing in a greater variety of products that meet consumer demand.
Manufacturing onsite is often logistically impossible without the risk of cross-contamination, and it is therefore the responsibility of knowledgeable manufacturers and ingredient suppliers to invest heavily in research and development in order to create great products that just happen to be gluten free. The in-store bakery benefits from frozen or part-baked