With a serious labor shortage gripping the retail bakery industry, bakery equipment and new technologies have become more important than ever to sustain growth and profitability in a challenging environment.
Paul Baker, founder of St Pierre Bakery comments that one of the impacts of the pandemic was to speed up the digitalization of the baking industry. “Especially for St Pierre, because we are America’s number-one brioche brand, but we were operating from Manchester, United Kingdom, and unable to travel for almost two years,” he explains. “Necessity is the mother of all invention, and we developed a number of new technologies to ensure that we sustained the growth of our brand and its presence in the US market.”
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