Angelic Bakehouse brings texture and taste with new sprouted bread formulas

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Angelic Bakehouse brings texture and taste with new sprouted bread formulas

18 Nov 2021

Liz Goodwin

Liz Goodwin is a Texas-born journalist and photographer. Although a Southerner at heart, she fell in love with the Midwest at the University of Missouri where she earned her bachelor's of journalism. When she’s not writing or behind a camera, she loves to cook, find new restaurants, and spend time outside. Her favorite baked goods include croissants and crackers, especially when topped with fig jam and brie.

CUDASH, WI — Angelic Bakehouse, a baking company with a mission to bring the best in sprouted baked goods, is releasing its “best bread yet” after conducting an extensive yearlong product innovation program.

The new rollout features 10 new bread variations and a packaging redesign. The initiatives were backed by results of qualitative and quantitative consumer research including testing panels in two cities. The researchers found that 64% of hyper-premium bread buyers think taste is a top purchase consideration, followed by ingredient claims (56%) and health claims (52%). As a result, the company updated its entire bread portfolio to have stronger taste appeal, more nutrition and a larger bread slice.

“We took the long-term approach to create the best bread possible, starting with an extensive research process to dive deep into what consumers are looking for and how we can apply it to our sprouted whole grain breads,” said Jamie Duklas, marketing executive at Angelic Bakehouse. “It was an incredibly large and labor-intensive undertaking, and we are very proud of the outcome. The best part is hearing how much consumers love our new bread.”

The new bread retains the old’s best assets, including 18 grams of whole grains per serving and high protein and fiber content, but now has a naturally sweeter taste and a moister texture due to the brand’s proprietary sprouting process. The bread is also vegan, friendly to most major allergens and made with non-GMO ingredients.

“Knowing taste is the most important purchase driver for hyper-premium bread, we made two major changes to enhance our bread’s sweetness,” said George Psaris, plant manager at Angelic Bakehouse. “One was fine-tuning our proprietary sprouting process to uncover a sweeter profile in the grains. The second was switching from agave to brown sugar to provide a sweeter aftertaste. This resulted in a naturally sweeter whole grain bread without the bitterness often found with wheat.”

In addition to bread, Angelic Bakehouse also produces other sprouted whole grain products including wraps, pizza crusts, buns and crackers, many of which also follow the consumer demand for reduced sodium.

The new bread is available on the company website and at retailers nationwide including Whole Goods, Fresh Thyme, Kroger, Albertsons and more.

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