Compiled by the Staff of the Ruth Emerson Research Library (2010 and previous years
by the American Institute of Baking).
The following document is a compilation of general information on bagel
statistics and trends and related topics. These citations were recovered from AIB in-house
databases, and represent original work by AIB personnel. Every effort is made to ensure
accuracy, but AIB accepts no liability for content of this resource list.
Sources of information on publicly held companies:
The EDGAR database provides access to company documents filed with the U.S. Securities and
Exchange Commission (SEC). Its primary purpose is to increase the efficiency and fairness
of the securities market for the benefit of investors, corporations, and the economy by
accelerating the receipt, acceptance, dissemination, and analysis of time sensitive
corporate information filed with the agency. Please note that EDGAR filings are posted to
the SEC site 24 hours after the date of filing.
1997 Economic Census Reports
Replaces the Census of Manufacturers reports. Topics
include: Retail Bakeries, Commercial Bakeries, Confectionery Manufacturing From Purchased
Chocolate, Cookie and Cracker Manufacturing, Chocolate and Confectionery Manufacturing
From Cacao Beans, Dry Pasta Manufacturing, Flour Mixes and Dough Manufacturing From
Purchased Flour, Frozen Cake, Pie, and Other Pastry Manufacturing, and Tortilla
Manufacturing. Reports on other categories are also available.
U.S. Census of Manufactures
Access to the latest Census of Manufactures is from http://www.census.gov/prod/1/manmin/92mmi/92manuff.html.
Census Reports include Baking, Sugar and Sweeteners, Fats & Oils, Miscellaneous Foods
and Other Products, Flour Milling, and many others.
Forecasts and Analyses
"A Bread for the Ages," by Evalenine McMullen in Baking
Management, June 2010 (Vol. 14, No. 6). Highlights
new product introductions in the bagel category including bagel twists introduced by
Dunkin Donuts and bagel thins introduced under the Thomas brand by Bimbo Bakeries. A table
provides dollar and unit sales of the top 10 brands of refrigerated bagels. A second table
gives the dollar and unit sales of various products in the fresh, refrigerated and frozen
categories for the 52 weeks ending April 18, 2010. Perspectives on trends in the bagel
category are included from James O'Reilly, chief concept officer at Einstein Noah
Restaurant Group, and Anthony Pariti, vice-president, Always Bagels.
"Thin to Win," by Eric Schroeder in Milling & Baking
News, February 9, 2010, (Vol. 88, No. 25), p. 26, 28. Manufacturers's of bagels
are trying to find new was to cut calories and size of bagels. Following this trend
Bimbo Bakeries and Flower's Foods Inc., have launched new thinly sliced bagels. The
new products have less than 150 calories each. This new trend is anticipated to
increase sales in the bagel category. Perspectives on this growing trend are provided by
Sherry Harper, brand manger for Flowers Foods, Allen Shiver, president and chief operation
officer at Flowers, and Heather Collins, director of marketing for Sara Lee Fresh Bakery.
Includes a table with dollar and unit sales of the top five brands of fresh bagels
according to data obtained from Information Resources Inc., for the 52 weeks ending
December 27, 2009. A sidebar to the article profiles Einstein Noah Restaurant Group's
testing planned introduction of gluten-free bagels. The new product will begin test
marketing in the Denver area on March 1. Article includes a table with dollar and
unit sales of the top five fresh bagel brands for the week ending December 27, 2009.
"A Hole New Approach," by Dan Malovany in Snack &
Wholesale Bakery, (Vol. 98, 12). Identifies trends in the
bagel category as those products that are "all natural", mini,
portion control, "healthy", products low in calories, removal of high-fructose
corn syrup, reducing sodium levels and gluten free products. Comments on trends in the
bagel category are given by Joe Latouf, executive vice president of sales and marketing at
Harlan Bakeries, Heather Collins, director of marketing at Sara Lee North American Fresh
Bakery, Ray O'Brien, vice president for Lender's Bagels, Robert Pim, vice president of
sales and marketing at Fleischer's Bagels, Inc. Dollar sales (in millions) and Unit Sales
(in millions) for the top 10 brands of bagels/bialys was obtained from Information
Resources Inc. for the 52 weeks ending October 4, 2009.
"Bagel Sales Growth: Slow, But Sure," in Modern Baking,
July 2009, (Vol. 23, No. 7). According to the Perishables Group, average weekly
bagel sales for the 52 week ending February 28, 2009, were $273, this was an increase of
10.7 percent. The region with the highest sales of bagels was the East where there average
dollar sales for bagels were $657 per week per store. Article includes graphs comparing
the average sales by region for the 52 weeks ending February 28, 2009, to the 52 weeks
ending March 1, 2008 bagels total contribution to bakery department sales.
"Healthfulness Hits Bagel Market," in Baking Management, June
2009, (Vol. 13, No. 6), p. 8, 10-11. Consumers are interested in healthier eating.
This growing trend has led to more nutritional offerings in the bagel category. How
healthier bagel options are affecting the bagel category are discussed by Sherry
Harper, director of marketing for Flowers Foods, Thomasville, Ga., Bruce Levenbrook,
chairman and C.E.O. of The Original Bagel Co., West Caldwell, N.J., Eric Kestenblatt,
director of operations for Fleischer's Bagels, Anthony Pariti, vice president Always
"Bagels Boost Sales," by Chris Balzer in Instore Buyer, April
2009, (Vol. 5, No. 3), p. 26,28-29. Despite the state of the economy, slight growth
in sales were shown in the bagel category of instore bakeries during 2008 .
According to data obtained from the Perishable Group average weekly sales per store for
bagels were $268 for the 52 week period that ended December 27, 2008, which as an increase
of 10.7 percent from the same time period a year ago. Breaking down bagel sales by
type indicated that 58.9 percent of sales were assorted/variety bulk bagels, with sales of
regular bagels 24.4 percent, gourmet/large bagels at 13.8 percent, mini/bite/chunk
bagels at 2.4 percent with sales of other types of bagels at 0.5 percent. The
region of the United States that had the highest average sales of bagels per store
per week was East with sales of $622 and the South have the lowest average dollar sales at
"Sandwich Sales Up Slightly," by Brenda Matzen in InStore
Buyer, March 2009, (Vol. 5, No. 2), p. 33, 35. Average sales for deli
sandwiches were $1,236 per week per store for the 52 weeks ending December 27, 2008,
according to data from the Perishables Group. Half of the sales in the sandwich
category were for submarine sandwiches. Shares for other types of sandwiches include
lavosh/pita sandwich, bagel sandwich, croissant sandwich, combos, focaccia/panini
sandwhich, wraps/roll-ups, bread, submarine sandwich. Includes graphs that depict
the total U.S. category share of deli dpartment dollar sales. Sandwiches sales
averaged 6.4 percecent of all deli sales. Other items included in deli sales are
dips/spreads/toppings, sushi, platters, pizza, deli sides, prepared chicken, salads,
entrees and all other. Sales of deli sandwiches were highest in West Region of the United
Staes with sales for the time period of $2,522 per week per store.
"Full Circle," in Supermarket News, February 16, 2009,
(Vol. 57, No. ). As consumers are making healthier choices for breakfast,
doughnuts sales are showing a slight decline as bagel sales increase. Consumers are
choosing bagels even though they cost a little more because of the perception that they
are healthier. Retailers are starting to provide healthier doughnut options such as
trans-fat free doughnuts or doughnuts made with whole-wheat flour to help sales in the
category to remain steady. According to data obtained from the Perishables Group, doughnut
sales for the 52 weeks ending Nov. 29, 2008, averaged $688.47 per store per week or 7.5%
of total in-store bakery sales. The breakdown of sales for breakfast items was still held
by doughnuts with 34.3% of sales, followed by sweet goods at 32.5%, muffins at 20% and
bagels at 13.3%. Insight into these trends are provided by Paul Chapman, bakery director,
Bashas', John Rose, bakery category manager, Brookshire Grocery Co., Maria Brous,
spokeswoman for Publix Super Markets, Steve Lutz, executive vice president of the
"Bringing Back the Bagel: Efforts Under Way to Spur Interest in Once
Vibrant Category by Eric Schroeder in Milling & Baking News, February 10,
2009 (Vol. 87, No. 25), p. 28, 30. The introduction of Bagelfuls
by Kraft Foods Corp., has increased interest in the bagel category. Other new product
introductions in the bagel category include the five new varieties of bagels of the
Old Hearth Bagels line by CCF Brands Inc., and two varieties to the Enjoy Life line of
bagels. According to data from Information Resources Inc., sales of Bagel-fuls for the 52
weeks that end December 28, 2008 were more than 25 million dollars. The second trend that
has been introduced has been the introduction of shelf stable "mini bagel"
products. Comments on trends in the bagel category are given by Curtis Earls,
vice-president for business development for CCF Brands and Scott Mandell, founder,
president and chief executive officer of Enjoy Life Foods.
"Flour Costs Influence Bagel Trends," in Baking Management, March
2008 (Vol. 12, No. 3), p. 10. Trends occurring in the bagel category
including repackaging, remarketing, and smaller sizes or portion amounts. Comments on
bagel trends are given by Janice Anderson, vice president of marketing at Flowers Foods
and Alicia Ross, senior brand manager at Thomas' Bagels. A table is provided with dollar
sales, dollar share, unit sales and and unit shares for the top 10 bagels brands for the
52 weeks ending January 27, 2008. Sales of products in the fresh bakery, frozen bakery and
refrigerated for the same time period are given in a separate table. Sales of fresh
bagels/bialys were $494,230,300 compared to frozen bagel sales of $45,204, 990 and sales
of refrigerated bagels/bialys of $52,132,700.
"An 80-year-old-Survivor", in Snack Food and Wholesale
Bakery (Vol. 96, No. 6), p. SOI-10. Lender's Bagels will be celebrating its
80th anniversary with an ad campaign. The company was founded in 1927.
"Einstein Noah Nets $90 Million In Initial Nasdaq Offering, Nation's
Restaurant News, June 18, 2007 (Vol. 41, No. 25), p. 10. Discusses how stock
for Einstein Noah Restaurant Group has performed on Nasdaq since its stocked started being
offered on June 8th. Einstein Noah Restaurant Chain Group,., Inc., was formerly
known as New World Restaurant Group Inc. and includes restaurants operated under Einstein
Bros. Bagels, Noah's New York Bagels, and Manhattan Bagel.
"Bagels Go Whole Grain." Baking Management, March 2007 (Vol. 11, No.
3), p. 12-13. Bagel producers are doing their part to aid in the growing
health trend by producing bagels that are made with whole grains and fiber with a
reduction of trans fats and calories. New entries in this category also include products
that are natural and organic. Includes comments on the category from Cynthia Harriman, the
director of food and nutrition strategies for the Whole Grains Council; Eric Kestenblatt,
director of operations at Fleischer's Bagels and Diane Nagel, marketing manager of Harlan
Bakeries. A table with dollar sales and unit sales of the top 15 fresh data is provided
along with a second table dollar and unit sales of the various segments of the fresh,
frozen and refrigerated categories of the market. Highlights products from George Weston
Bakeries, Fleischer's Bagels LLC, Western Bagel Baking Corp., and Harlan Bakeries. Sales
of fresh bagels/bialys increased 7.9% for the 52 weeks ending December 31, 2007 to
$474,415,584. Frozen bagel sales declined 13.6% to $48,680,156 for the same time period.
Refrigerated bagels also declined during this time period by 6% to $51,068,272.
"Evolutionary Measures," Baking & Snack, February 2007 (Vol. 29,
No. 1), p. 69-70, 72, 74-75. Bagel manufactures are trying to "reinvent"
the bagel due to declining sales. The market research company Mintel predicts that 2007
bagel sales will be $932 million, however this number combines bagel and English muffin
sales. According to Information Resources Inc., fresh bagel sales increased 5.8% to $478
million while refrigerated and frozen bagels/bialy posted a decline for the year. Includes
comments on the bagel category from Diane Nagel, marketing assistant from Harlan Bakeries'
Fran Strazzell, vice-president of marketing, George Weston Bakeries; Al, Miller, senior
product manger, Thomas's, Henk Hartong, chairman Stella D'Oro and Doris Zelinsky, industry
consultant with Chabso Bakery. News products in the category include smaller size for
those consumers concerned with portion control or the "square" bagels introduced
by George Weston Bakeries. New flavor varieties are also being introduced.
"Fresh success in declining bagel category, " in Baking Management,
March 2006 (Vol. 10, No. 3), p. 14, 16. According to data obtained from Information
Resources Inc., dollar and unit sales of fresh bagels were stable while both frozen and
refrigerated bagels declined. Fresh bagel sales for the 52 week period of time ending
January 22, 2006 increased to $441 million with unit sales of 171 million. This was an
increase of 1.3% in sales with a decline of 1.0% in unit sales. For the same time period
frozen bagel dollar sales declined 9.8% to $54.8million with refrigerated bagel dollar
sales also declining 9.3% to $53.8 million. Includes comments on the category from Pankaj
Talwar, vice president of marketing for Thomas bagels at George Weston Bakeries Inc.
Mentions the February introduction of Thomas Squares Bagelbread in three varieties.
"Move over donuts: fresh bagels, English muffins are
back," in Baking Management, September 2005, (Vol. 9, No. 9), p. 16, 18.
The bagel and English muffin markets have increased as the donut market has begun
to shrink. Includes statistical data on sales of donuts, bagels, English muffins and other
fresh baked goods with three tables with sales figures for fresh bakery products, frozen
bakery products and refrigerated bakery products. According to data from Information
Resources Inc., sales of fresh donuts fell 4.3% to $745,452,480 for the 52 weeks ending
August 7, 2005, while sales of fresh bagels/bialys increased 3.8% to $441,396,320.
"Bagel bakers feeling effects of low-carb dieting" in Modern Baking,
May 2004, (Vol. 18, No. 5) p. 22. According to data obtained from the market research
company Information Resources Inc., bagel sales have declined possibly as a result of the
low-carb diet trend. For the 52 weeks that ended March 21,
2004, fresh bagel unit sales declined 4.5% to 168,400,960 for the same time period a year
ago, while frozen bagel unit sales declined 21.8% to 58,636,104. Does not include data for
- "Branded pretzel category records outstanding growth" by Keith Seiz in Baking
Management, May 2003 (Vol. 7, No. 3), p. 16, 18. Gives sales of the top
10 pretzel brands for the 52 week period that ended December 29, 2002.
Includes tables with dollar and unit sales for various products including the following
data for bagels.
Consumers seek comfort in donuts, sales show" in Modern Baking, v. 16, no. 1
(January 2002), pp. 22. Tables give dollar and unit sales for the 52 weeks ending
November 4, 2001. Gives supermarket sales for fresh, frozen and refrigerated
- "Expect donut sales to grow in 2001" in Modern Baking, v. 15, no. 1
(January 2001), pp. 22. Tables give dollar and unit sales for the 52
weeks ending November 5, 2000 Gives supermarket sales for fresh, frozen and
refrigerated bakery products.
- "Sales of refrigerated biscuit dough under pressure," in Modern Baking, Vol.
15, No. 4 (April 2001), p. 26. Tables give data on the dollar and unit sales
for the 52 weeks ending January 28, 2001. Gives supermarket
sales for the fresh, frozen, and refrigerated categories.
"Settling in to the Market," by Jessica Salzman in Baking & Snack, Vol. 23,
No. 1 (February 2001), p. 67-68, 72, 74. Bagels have become a stable product
with shelf stable bagels sales at $412,330,016 and frozen bagels sales at $138,708,800.
"Convenience, on-the-go eating boost bagels,"by Gordon Davidson in Milling &
Baking News, Vol. 79, No. 41, p. 28, 30, 32-33. Table gives dollar and unit
sales for the top 10 brands of shelf-stable bagels for the 52 weeks ending October
8, 2000. Statistics provided by Information Resources, Inc.
"Sales decline reflect summer's impact" in Modern Baking, Vol. 14, No. 11
(October 2000), pp. 26. Charts include dollar and unit sales for the 52
weeks ending August 13, 2000. Categories include fresh, frozen and
refrigerated bakery products sold in supermarkets.
- "Unit sales drift, but prices hold" in Modern Baking, Vol. 14, No. 2,
(February 2000), pp. 24. Includes three charts that list dollar and unit sales for the 52
weeks ending January 2, 2000. Categories include fresh, frozen and refrigerated
bakery products sold in supermarkets.
- "Bright spots in commercial shelf for in-stores" in Modern Baking,
Vol. 13, No. 6, (June 1999), pp. 24. Includes three charts that list dollar and unit sales
for the 4 weeks ending April 25, 1999. Categories include fresh, frozen
and refrigerated bakery products sold in supermarkets.
Bagels - Supermarket Bakery Statistics
Source: Modern Baking Supermarket Bakery Research,(June) 1992, 1994, 1996, 1998.
||% of industry sales
||Industry sales in millions of dollars
- "Food for Thought: Can Einstein Nourish New World?" by Jennifer Ordonez in Wall
Street Journal, Vol. 104, Number 111, p. B4.
- New World Coffee-Manhattan Bagel Inc. is considering buying Einstein/Noah Bagel Corp.
This move is being questioned since the decline in the bagel market.
A comparison of the top two bagel chains is included.
- "The bagel wars is the carnage over?" by Heather Brown in Modern
Baking, Vol. 12, No. 5 (May 1998), p. 64, 66, 68-69.
- Discusses the economic after effects of expansion in the bagel market. Aspects of
market, such as consumer demands, continuing and business problems concerning competition
and quality losses, are also given. Some trends appearing are increased variety in sales
and marketing areas, such as supermarkets. Also includes a table that lists the number of
stores that bagel operators, such as Einstein/Noah Bagel, Bruegger's, Manhattan
Bagel, Big Apple Bagel, and Chesapeake Bagel, projected for 1997 compared to the number of
units actually opened in 1997. Total number of units to date: Einstein/Noah Bagel (550+),
Bruegger's (359), Manhattan Bagel (317), Big Apple Bagel (271), and Chesapeake Bagel
(160). *Back issues are available through a reprint service bureau. (Back issues are not
available from publisher).
- "Who will come out on top? by Patrick Kearns in Modern Baking, Vol. 11, No. 5, (May
1997), pp. .
- The article discusses the rapid growth of bagel chains from 1994 to 1997. Notes that the
number of bagel stores in 1994 was 1,500, in 1997 there were 7,600, and in 1998 it is
estimated that there will be 9,300. Notes that Dunkin' Donuts lead the bagel chain pack
with 2,100 stores that sell bagels. They are followed by Bruegger's with 490,
Einstein/Noah with 333, Manhattan Bagel with 310, Chesapeake Bagel with 159, Big Apple
Bagel with 157, New York Bagel with 69, and the Great American Bagel with 36 stores. Sales
for 1996, the number of units expected by the end of 1997 and growth plans are also
included for each of these companies. Discusses future trends in the bagel industry.
- "Building a better bagel" by Margaret Littman in Bakery Production and
Marketing, Vol. 32, No. 2 (February 15, 1997), pp. 42-44, 46-49.
- According to industry experts, the bagel market is not near its saturation point.
According to the American Bagel Association, bagel consumption was 26 bagels per person in
1996. This is an increase from 1993 consumption figures of 14.2 bagels per year. The
article gives a breakdown of the major supermarket frozen, refrigerated, and shelf-stable
bagels brands and their share of the market. Notes that frozen bagel sales for the year
ending September 8, 1996 were $218.7 million, down 9.6%; refrigerated bagels sales were
$45.6 million, down 18.8%; and shelf-stable bagels were $278.0, up 17.3%. According to
experts however, the potential in the bagel market lies with fresh bagels. The kiosk
concept has been developed by companies like Quaker Oats Co. of Chicago, IL and Wood Co.
of Allentown, PA to allow bakeries that do not have the required bagel equipment to serve
fresh bagels. Specialty flavors are also becoming more widespread, as are 1 oz. mini
bagels for snacks and 5 to 6 oz. sandwich bagels. A list of some of the major bagel
franchises in included, along with their establishment year and number of units. Contact:
Cahners Publishing Company, 1350 E. Touhy Ave., Des Plaines, IL 60018, tel. 800-446-6551,
for purchase of reprints.
- "Bagel Shops Are On a Roll" by Carol Meres Kroskey in Bakery Production and
Marketing, Vol. 31, No. 16 (November 15, 1996), p. 49-52.
- Provides statistics of an exclusive survey conducted by BP&M. Includes percentage of
bagels baked on premises vs. other methods, production methods in specialty bakeries,
operating ratios for specialty bagel bakeries, average sales per store unit, average
prices, number of bagel shops and delis by state, related statistics. Contact: Cahners
Publishing Company, 1350 E. Touhy Ave., Des Plaines IL 60018, tel. 800-446-6551, for
purchase of this single issue.
- "Bagels, Bagels, Bagels : Double Time" by Laurie Gorton in Baking & Snack,
Vol. 18, No. 10 (November 1996), p. 22-24, 28.
- Discusses growth of Manhattan Bagel of Eatontown, NJ, with more than 275 outlets in 15
states. Cites recent acquisitions, international licensing, net income and revenues. Notes
upgrading of production facilities to produce more than 4000 dozen bagels per hour, new
marketing approaches, importance of training for outlet managers. Contact: Sosland
Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000
for purchase of reprints.
- "Mrs. Bairds Set to Roll Out Shelf-Stable Bagels in Texas" in Milling &
Baking News, Vol. 75, No. 28 (September 10, 1996), p. 11.
- Announces that Mrs. Bairds will enter competition against Sara Lee Bakery and ., its two
competitors for this category in Texas. Notes that sales of shelf-stable bagels have
increased at the expense of the frozen bagel category, and that bagel sales from
supermarket shelves grew by 46% in 1995, while the Texas market grew by 203% in one year.
Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112,
tel. 816-756-1000 for purchase of reprints.
- "A window of opportunity" by Kara Patterson in Baking Buyer, Vol. 8, No. 7,
(July 1996), pp. 28-29, 32.
- According to American Business Information, there are currently around 2,000 retail
bagel shops in the U.S. and 70% of those are located in NY, NJ, CA, and FL. Reports show
that the bagel market is growing at a rate of 8% to 20% annually and has $2.6 billion in
sales. Notes that 38% of bagels are sold in retail shops, 26% in instore bakeries, 19% in
foodservice, 10% as frozen wholesale, 6% as fresh wholesale, and 1% as refrigerated
wholesale. Also gives a demographical breakdown of bagel customers. Companies covered in
the article include Noah's New York Bagels, Inc. of San Leandro, CA; Einstein Bagel Bros.
of Golden, CO; Bruegger's Bagel Bakery of Burlington, VA; Manhattan Bagel Co. of
Eatontown, NJ; and The Bagel Basket of Lake Oswego, OR.
- "Bagel Boom" in Baking & Snack, Vol. 18, No. 6 (July 1996), p.
- Quotes research from the NPD Group, Chicago, which indicates that bagel consumption
increased by 65% between 1990 and 1995, to a $2.5 billion annual level. One retail
industry source estimates that 38% are sold at retail, 26% in in-stores, 19% by
foodservice, and only 10% as wholesale produced frozen bagels. (Wholesale figures would
dispute this estimate). Discusses market segmentation and dominance, regional market
variations, product line extensions and new introductions, competitive strategies.
Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112,
tel. 816-756-1000 for purchase of reprints.
- "Bakery Trends" in Snack Food, Vol. 85, No. 5 (May 1996), p. 31.
- Reports that bagels and cheesecake were two of the few really bright spots in
supermarket bakery sales in 1995, with sales of packaged fresh bagels and bialys reaching
$251.3 millions, up 38.8% from the previous year, and unit sales of 141.1 million up 30.8%
for that same period. On the other hand, frozen bagels saw a decline of 10.4% to $233.9
million, or a total of 216.0 million frozen units, down 11.9% from the previous year.
There is some concern that the sales of packaged fresh bagels may be leveling off, and
that growth in that category may be at the expense of frozen product sales.
- "Special report: coming to a neighborhood near you" in Modern Baking,
Vol. 10, No. 5 (May 1996), p. 82-90.
- Provides comparison of the top five retail bagel chains in contention for this $2.6
billion market. Projects that retail bagel outlets will increase from around 4600 stores
in 1996 to 9800 by 1998. Notes effect of new products as key to growth, demand for bagel
production equipment. Gives capsule summaries of market developments for Bruegger's Corp.
(Burlington, VT), Manhattan Bagel (Eatontown, NJ), Chesapeake Bagel Bakery (McLean, VA),
Einstein Bros. (Golden, CO), Big Apple Bagel (Chicago, IL). Back issues are available
through a reprint service bureau. (Back issues are not available from publisher).
- "Who's watching the ovens?" by David Litwak in Supermarket Business,
Vol. 51, No. 4 (April 1996), p. 89.
- Notes that the muffins, croissants and bagels category comprised 7.0% of overall
in-store bakery sales in 1995, and that of the in-store bakeries offering bagels, 89%
produced them by the bake-off method (from parbaked or frozen dough), while 9% made them
from "scratch" and 9% used a bagel mix.
- "Annual bakery update 1996" by Buck Jones in Progressive Grocer, Vol.
75, No. 3 (March 1996), p. 79-88.
- Reports that desire for taste and variety, as well as health issues, continue to fuel
consumers' interest in specialty breads, including bagels. Muffins, croissants and bagels
as a category contribute an average of 9.6% to supermarket bakery sales, with bagels
continuing to be the second fastest-growing product in the in-store bakery case at 46.5%,
exceeded only by specialty crusty and hearth breads, with 50.6% growth.
- "Bagels: they're not just for breakfast anymore" by Margaret Littman in Bakery
Production and Marketing Vol. 31, No. 4 (March 15, 1996), p. 36-47.
- Discusses the broadening appeal of the bagel as a snack, and as the basis for a number
of product line extensions. Table (p. 40) reports dollar sales and market information for
major manufacturers of frozen bagels and of fresh bagels and bialys. Chart (p. 46)
estimates market segmentation of the total $2.3 billion bagel market for 1996. Contact:
Cahners Publishing Company, 1350 E. Touhy Ave., Des Plaines IL 60018, tel. 800-446-6551,
for purchase of this single issue.
- "The Budding McDonald's of Bagel Bakeries" by Edward Lee in Modern Baking,
Vol. 7, No. 3 (March 1996), p. 87-96.
- In-depth profile of Einstein Bros. Bagels. Back issues are available through a reprint
service bureau. (Back issues are not available from publisher).
- "Bagels Mean Business" segment, Baking & Snack, Vol. 18, No. 2
(February 1996), p. 22-30, 32-38.
- Includes 'Baking the Better Bagel' by Laurie Gorton, a profile of the Fleischer's Bagels
company of Macedon, NY, and 'The Essence of Bagledom' by Richard Stier and Christine
McWard, a profile of Noah's Bagels of San Leandro, CA, subsequently acquired by Einstein
Bros. The article on Fleischer's describes a new $3.5 million line capable of producing
3600 dozen kosher-certified bagels per hour, which are sold both under the company logo
and as contract manufactured product for a variety of customers, both U.S. and overseas.
The article on Noah's Bagels describes history, operations, and product line developments.
Contact: Sosland Publishing Company, 4800 Main Street, Suite 100, Kansas City, MO 64112,
tel. 816-756-1000 for purchase of reprints.
- "Big money in bagels" by Joe Barks in Modern Baking, Vol. 9, No. 10
(September 1995), p. 64, 66, 68, 70-73.
- Notes growth of per capita consumption of bagels from 2.5 lbs. (1988) to 3.5 lbs.
(1993), cites rising health consciousness, increased demand for convenience foods as major
factors in this increase. Discusses success stories of multi-unit retailers such as Bagel
Alley ($300,000 in sales in 1990, $5 million in 1996), Manhattan Bagel and their tie-in
with Texaco gas stations / convenience stores, Noah's New York Bagels, Bagel Builders, Big
Apple Bagels, Bruegger's Corp., Manhattan Bread Company. Discusses differences in steaming
vs. boiling production, fresh vs. frozen dough, bulk vs. deli merchandising, basics vs.
variety, cafeteria vs. special service methods of sales. Facing pages include
advertisements for bagel equipment, supplies. Back issues are available through a reprint
service bureau. (Back
issues are not available from publisher).
- "Look out world--here come the new retailers" in Bakery Production &
Marketing, Retail Trends section, Vol. 30, No. 11 (August 24, 1995), p. 68, 70, 72.
- Notes that "explosive" growth in retail bagel stores and chain outlets. Cites
growth of PCBI, formed from the consolidation of three existing chains; Bruegger's, which
has 175 stores in operation with 282 to be in place by the end of 1995; Manhattan Bagel,
with 113 stores and 95 in development; Noah's Bagels. Table (p. 70) notes that 18% of
customers buy bagels at retail bakery outlets.
- "The new multi-unit retail bakeries: bagel bakeries" in Modern Baking, Vol. 9,
No. 9 (August 1995), p. 69, 72, 74.
- Cites number of company owned and franchise stores, 1994 actual and 1995 estimated sales
for: All American Food Group, Bagel Builders, Bagel Connection , Bagel Patch, Bagelsmith
Restaurants & Food Stores, Baltimore Bagel Co., Best Bagels in Town, Between Rounds,
Big Apple Bagels, Bruegger's Corp., Chesapeake Bagel Bakery, Great American Bagel, Lox of
Bagels, Manhattan Bagel Company, Opelle, dba Bageland, Progressive Bagel Concepts,
Skolniks Bagel Bakery Restaurant, Bonjour Bagel Cafe, My Favorite Muffins & Bagel
Cafe. *Back issues are available through a reprint service bureau. (Back issues are not
available from publisher).
- "Retail bakers flex their muscles, revealing greater sales, strong profits" in
Modern Baking, Vol. 9, No. 6 (June 1995), p. 68+.
- Notes that 9% of full- line retail bakeries offer bagels in 1995, but 11% of retailers
dropped bagels from production. One significant change from 1992 is that 44% of retailers
now purchase ready- to-sell bagels (from wholesalers), up from only 18% in 1992. Only 32%
of retailers purchased frozen bagels/frozen dough for sale in 1994, compared with 53% in
1992. 20% of retailers made bagels from "scratch" in 1994, compared with 26% in
1992. Many other tables provide information on product offerings, methods of production,
wages, etc. *Back issues are available through a reprint service bureau. (Back issues are
not available from publisher).
- "Sales of fresh bagels and bialys blossom," (table) in "Wholesale Bakery
Trends," Bakery Production & Marketing, Vol. 30, No. 5 (May 24, 1995),
- Gives 1994 sales of fresh bagels and bialys as $181.1 million, up 62.7 % since previous
year. 1994 Sales of frozen bagels are reported as $260.7 million, up 16.2 % since 1993.
Contact: Cahners Publishing Company, 1350 E. Touhy Ave., Des Plaines IL 60018, tel.
800-446-6551, for purchase of this single issue.
- "Baking Census Report" in Milling & Baking News, Vol. 74, No. 11
(May 16, 1995), pp. 34-36.
- Cites recently-published Census of Manufactures figures which report a 32% increase in $
value for wholesale shipments of bagels, although a 12% decrease in actual pounds shipped.
Notes shipments of 109.2 million pounds ($87.8 million) for unfrozen bagels, 347.4 million
pounds ($267.0 million) for frozen bagels. Total 1992 shipments of bagels produced at
wholesale was 456.6 million pounds ($354.8 million) as compared with 1987 figures of 522.1
million lbs. and $268.4 million. Contact: Sosland Publishing Company, 4800 Main Street,
Suite 100, Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.
- "Bagels, muffins shine in breakfast of '90s" by Beth Hickman in Milling &
Baking News, Vol. 73, No. 44 (Dec. 27, 1994), p. 30-33.
- Discusses recent study by NPD Group, Inc., which notes 133% growth in annual per capita
consumption of bagels for breakfast from 1984 to 1993. Another study from Information
Resources, Inc., stated that sales of frozen bagels rose 14% from mid-August 1993 to
mid-August 1994. Consumption of cake-type muffins grew 67% from 1984 to 1993 (NPD study).
Notes increasing size of both muffins and bagels, larger calorie count, and dietary
concerns regarding fat and calorie content of these products. Cites decline in consumption
of toast, along with decline in consumption of other traditional breakfast foods such as
eggs, breakfast meats. Popularity of English muffins has declined by 14% between 1984 and
1993, while pancakes and waffles rose 20% during that same period. Consumption of RTE
breakfast cereals increased 11% during 1984-1993, with gains for pre-sweetened and
all-family varieties, but a 33% decline in natural/bran types. Gives 1994 news briefs on
major bagel producers. *Contact: Sosland Publishing Company, 4800 Main Street, Suite 100,
Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.
- "Category watch: Bagelmania!" in Food R & D, Vol. 1, No. 7
(November 1994), p. 11.
- Discusses growing competition nationwide among retail bagel bakeries, inc. Brueggers,
Rocky Mountain Bagel Co.; competition in in-store and shelf- stable sales. Frozen bagel
sales for year ending July 17, '94 were over $250 million, up 12% over previous year.
Sales of refrigerated topped $30.1 million (up 59%), while "shelf stable" bagel
sales were $157.8 million, up 51%. Table gives dollar figures and market share for five
leading producers in shelf-stable, refrigerated, frozen bagel market segments.
- "The bagel boom" in Baking Buyer, Vol. 6, No. 5, (May 1994), p. 14-15.
- According to a survey done by Baking Buyer, 60% of retail, in-store and foodservice
bakers offer bagels. Though different regions prefer different flavors of bagels, the
best-selling bagel flavors are plain, cinnamon-raisin, blueberry, and onion. Bagel sales
are up an average of 66%. However, costs of producing bagels are also up. Trouble shooting
information for bagels is included. Contact: Sosland Publishing Company, 4800 Main Street,
Suite 100, Kansas City, MO 64112, tel. 816-756-1000 for purchase of reprints.
- "Fresh bagels go rolling merrily along," in Bakery Production &
Marketing Newsletter, (Dec. 13, 1993).
- Notes Wall Street Journal report that fresh bagel sales have reached $29.8 million in
quarter, up 37% over same period one year ago. *Contact: Sosland Publishing Company,
4800 Main Street, Suite 100, Kansas City, MO 64112, tel. 816-756-1000, for purchase of
- "Baked goods stay on hot roll, dollars rise 7.6%," by Edward J. Defort in
Frozen Food Age, Vol. 42, No. 5 (December 1993), p. 1+.
- Notes that bagels represent 61.3 % of the frozen baked goods market, up 5.7 % in units
over 52 weeks ending Sept. 12. Dollar sales had advanced 5.8 % to $225.3 million. Notes
market share of Krafts (73.9 % of unit sales, 73.7 % of dollars), Sara Lee (9 % of units,
11.3 % of dollars), private labels (12.2 % of units, 9.6 % of dollars, gains of 17.7 % and
16.3 % respectively in 52 weeks), generics (advances of 114.8 % in units and 120.1 % in
dollar sales to $5.9 million total from base of $3.6 million one year ago).
- "Bagels hit the big time," by Bruce Horovitz in the L.A. Times, Tuesday,
(December 21, 1993), p. D1, D6.
- Notes growing role of Sara Lee in frozen and fresh bagel market, industry estimate that
total bagel sales exceeded $500 million in 1992, and that fresh bagel sales are growing at
an annual rate greater than 30%. Discusses involvement in fresh bagel market of Sara Lee,
national Baking Co., Continental Baking, Burger King, Bruegger's, Western Bagel Baking.
- "15 hottest businesses for 1994," by Guen Sublette & Frances Huffman in
Entrepreneur magazine, Vol. 21, No. 12 (December 1993), p. 84, 86.
- Notes health aspects of bagels and hearth breads as contributing to growth of bagel
market nationwide, and to development of market for upscale hearth breads. Also notes
growth in upscale casual restaurants, such as the Metro chain, which offers an "all
you can eat" buffet combined with in-store bakery bar, and the continuing growth in
"specialty" pizza, including drive-thru, by-the-slice, "upscale"
gourmet designer pizza.
- "Midwest appetites keep bakers' registers ringing," by Carol Meres Kroskey in
Bakery Production & Marketing, Vol. 28, No. 11 (November 1993), p. 69-76.
- Notes that 37 % of bakeries surveyed in the Midwest include bagels in their product
lines, compared with 38 % nationwide. Average price is 47 cents, compared to 49 cents on
national level. *Contact: Cahners Publishing Company, 1350 E. Touhy Ave., Des Plaines, IL
60018, tel. 800-446-6551, for purchase of reprints.
- "Doors revolve more often in the Northeast bakeries," by Carol Meres Kroskey
in Bakery Production & Marketing, Vol. 28, No. 11 (October 1993), p. 64-72.
- Notes that 48 % of bakeries surveyed in the Northeast include bagels in their product
lines, compared with only 38 % nationwide. Average price is 45 cents, compared to 49 cents
on national level. Consumer concerns on health have contributed to an upturn in bread and
roll sales. *Contact: Sosland Publishing Company, 4800 Main Street, Suite 100,
Kansas City, MO 64112, tel. 816-756-1000, for purchase of reprints.
- "Small business spotlight: a look at Bagels," by Gayle Sato Stodder in
Entrepreneur magazine, (September 1993), p. 189-191.
- Cites report by Information Resources Inc. which notes supermarket sales for first
quarter 1993 as $95.2 million higher than same period in 1992, notes reasons for consumer
acceptance of bagels, discusses trend in evolution of bagel cafe chains such as
Bruegger's, development of frozen bagel dough operations at Petrofsky's, growth of
franchises and "spinoff" products such as bagel dogs, bagel bites, etc. Cites
Leonard Petrofsky on market potential in Europe.
- "At the checkout: hot sellers in the supermarket," in Wall Street Journal,
Vol. 74, No. 228 (September 9, 1993).
- Chart shows quarterly sales for nonfrigerated bagels & bialys as $28.6 million, up
33.1 % from one year previously. See also same title, Dec. 7 issue, which gives figures of
$29.8 million, an increase of 37.3 % from previous year. Same title, June 3, 1993, reports
sales of $30.0 million, up 32.8% from previous year. Noted was a growing trend in sales of
fresh bagels, up 33 % in the quarter to $30 million, prompted by rising nutrition
consciousness among consumers.
- "America says yes! to bagels" by Vida Jurisic in Bakery Production &
Marketing, Vol. 28, No. 9 (August 1993), p. 124-129.
- Notes that supermarket sales of frozen bagels reached $211.9 million in 1992, up 4 %
over 1991, while fresh bagels went to $95 million in sales, up 28% from 1991, and in 13
weeks to Mar. 28, 1993, fresh bagels generated $30 million in sales, up 32.8 % in one
year. Chart gives per capita consumption from 1980 to (estimated) 2002, discusses
companies including Uncle B's, Lender's Sara Lee, Castle Baking, Interstate Baking,
Bruegger's. Quotes Lender's John Craig, who notes long-term potential of bagels,
developing foodservice opportunities, eventual "shake-out" in industry.
- "How are retail bakers doing? Very well, thank you!" by Edward Lee in Modern
Baking, Vol. 7, No. 6 (June 1993), p. 95-104.
- Cites percentages of overall 1992 retail bakery sales. Bagels are 3% of sales overall,
with 49% of bakers surveyed including bagels as part of their product line. 26 % of
bakeries make bagels from "scratch," 4% use mixes, while 53% use frozen dough to
produce bagels. Nearly 18% of retailers sell bagels as purchased, ready-to sell or thaw
and serve products.
- "Bagels are now fast food, and purists do a slow boil," by Molly O'Neill in
the New York Times, Vol. 142, No. 49 (Apr. 25, 1993).
- Notes growth of bagels within the fast-food industry, cites (incorrectly) statistics on
growth of consumption, from fewer than a half-million bagels in 1962 to more than five
Billion (more than 800 million pounds) in 1992. Discusses origins and history of bagels,
influence to Thompson bagel machine, the Lender family, proliferation of new varieties of
the "cement doughnut."
- "Bagel bakers are on a roll in heartland," by Stuart Mieher in the Wall
Street Journal, Vol. 74, No. 78 (Feb. 3, 1993), p. B1.
- Discusses growth of a number of bagel companies, including Schwartz's Bagels,
Bruegger's, Bagelworks Cafe, Bethesda Bagel, Skolnik's, etc. Notes nutritional advantages
of bagels, including nutritional density and low fat content.
- "Bakery Products" analysis in the "Food and Beverages" chapter of U.S.
Industrial Outlook, 1992. Washington : U.S. Dept. of Commerce, 1992.
- NOTE: This analysis was much more extensive and in-depth than that published in the 1993
edition of the Outlook. (Gives per capita consumption for bagels from 1988 through 1993:
(1988) 2.47 lbs (1989) 2.75 lbs (1990) 2.99 lbs (1991) 3.15 lbs (1992) 3.33 lbs (1993)
3.56 lbs. Includes analysis and stats. for many other bakery products. "Bagels,
bagels, bagels. How big is the market?" in Bakery Production and Marketing
Newsletter, Vol. 25, No. 4 (January 1994), p. 2. Gives sales of frozen bagels for
1993 as $228.8 million, sales of refrigerated bagels as $22.2 million and of packaged
bagels as $117.9 million. Data is from study by Information Resources, Inc. Contact
publisher for copy of this newsletter.
Last updated February 25, 2010.