Specialty Bread Makers on a Roll

(Reprinted in part from the Las Vegas Review Journal Taste Section on March 14, 2012)

 

BY HEIDI KNAPP RINELLA
LAS VEGAS REVIEW-JOURNAL

Posted: Mar. 14, 2012 | 2:03 a.m. 
Updated: Mar. 14, 2012 | 8:41 a.m.

At home or in restaurants, Las Vegas look for variety.

The variety of breads being served in Las Vegas restaurants is, you might say, rising. Long gone are the bland and the boring.

"The ideas have just grown in leaps and bounds," said Tony Madonia, vice president of Great Buns Bakery. "Artisan products, pretzel products, fruit-type products -- raisins, cranberries, different kinds of dried fruits and nuts. Whatever can be placed together, we're figuring out ways to do it."

Madonia said Great Buns has more than 1,000 wholesale customers across the valley, and 1,500 items in its database.

"And I don't think we could have dreamed up a third of them," he said. "Chefs have brought us so many different ideas. Right now we're working on a seven-grain square roll with a multigrain topping. It just doesn't end."

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"You're seeing pretzel products, cheese products, raisin-walnut," Madonia said. "White chocolate is a hugely popular roll," and they produce a white-chocolate-raspberry bread that a couple of customers use for French toast.

 

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Which, as Madonia said, gives rise to lots of requests, some more successful than others.

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"Everybody likes a soft pretzel," Madonia said. "Why not see it in a roll that works well with dinner?"

Great Buns also makes different shapes and sizes of pretzel breads for different uses.

"It's not just a roll, but also sandwich-type rolls, squares, rectangles," he said. "It never ends."

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"I think people are more educated," Madonia said. "The bottom line is being able to go out to restaurants giving you more options. It's very competitive. We have the best restaurants in the world here. With all of that competition, they want people to see something special. They want them to come back."

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Contact reporter Heidi Knapp Rinella at hrinella@reviewjournal.com or 702-383-0474.