How thick would you like your bread slices?

This was an unexpected, delightful question asked to me by the bakery staff member at Harmons Grocery in Salt Lake City, Utah, during a recent business trip at which I was purchasing a white chocolate pecan loaf for my ride home. I chose a thicker slice option — eight slices per loaf.

This response deserves attention because it lies at the heart of the discussion about the importance of in-store connections for retail bakery success — at a time in which many consumers are feeling left out of the equation.

Not connecting with bakery shoppers in some individual fashion during their visits to your stores is like skipping the closing argument of a jury trial. You’re not going to win loyalty.

In 2025 and beyond, value will no longer be just about dollar signs — in fact, we already saw value trending in that direction this year, according to the 2025 Trends Report from Datassential. Consumers’ way of thinking about value and what it means has shifted, and the value strategies businesses create in 2025 should take into consideration this more nuanced and complex “new value.”

When deciding if food at a grocery store is good value or not, 56% of shoppers rated the quality of product as good value, followed by great taste 52%, low price 47%, and healthy/nutritious 29%.

This is why it is important to distinguish new store openings by America’s leading supermarkets.

In December, Publix Super Markets opened a new 48,387 square-foot store at the Shoppes at Cypress Bay in Palm Bay, Fla., that features a full-service bakery. The scratch bakery offers an array of cakes, cookies and pies as well as wedding cakes and decadent desserts made by skilled decorators. Bread and rolls are baked fresh throughout the day.

Food preservation

Food preservation is another important buzzword for today’s artisan bread shoppers. In Salt Lake City, Caputo’s Preservation Program highlights products made with practices inspired by memories of families’ cultural heritages, recipes, and open-arms hospitality.

Caputo’s shares some of the foods that resonate with it under the designation of Caputo’s Preservation Program, whether traditional touchstones or innovative newcomers.

In addition, Caputo’s Annual Chocolate Festival supports Heirloom Cacao Preservation. Utah’s trend-setting chefs and beverage experts craft chocolate-based creations to benefit the Heirloom Cacao Preservation Fund.

“In the face of an agricultural system that is quickly killing them off, the HCP is a non-profit striving to protect rare strains of heirloom cacao. Without their efforts, future generations may never be able to taste just how delicious chocolate can be,” said Matt Caputo, president of Caputo’s.