Hy-Vee Rolls Out Artisan Breads

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January 25, 2011

Hy-Vee unveiled it store brands Baking Stone Breads, which are hand-crafted and baked fresh in the grocer’s in-store bakeries.

Promoted on the home page of the web site, Hy-Vee noted its “experienced team of veteran bakers takes pride in producing our new line of artisan-style breads. Each bread is given the proper fermentation time, most breads at least 12 hours, to create a flavorful hearty loaf of bread.”

The breads are baked with high heat and steam, which seals the bread and naturally preserves freshness, according to the company web site.

The launch includes more than 25 bread varieties, including Garlic Crown, Italian, Baguette, Pretzel Bread, French, Vienna, French Demi Rolls, Jalapeno & Cheddar Bread, Asiago Cheese Focaccia, Jalapeno Cheese Focaccia, Black Pepper Parmesan, Vegetable Focaccia, Asiago Bread, Roasted Garlic Bread, Rosemary Garlic, Honey Raisin & Pecan. Light Rye, Caraway Rye, Marble Rye, Sourdough French Boule, Pumpernickel Batard, Honey hole Grain, Pumpernickle Flute and Pumpernickle Round.

“Nothing’s quite as good as bread that’s fresh out of the oven. That’s exactly what’s on all of our shelves...loaves that were baked right here in our store just hours ago,” the company’s web site proclaimed.

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• Sam's Club Leads Walmart in Q2 Earnings
• Whole Foods Recalls Dozens of Store Brands Bakery Goods
• BJ's Rolls Out High-End Store Branded Baked Goods

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