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"  Trans fats, calorie contents, rising costs: The baking business has made headlines in the last few months, in relation to everything from expanding waistlines to shrinking wallets. But what health-related concerns do customers really have when they enter a bakery? Amy Scherber, owner of Amy&amp;#039;s Bread in New York, said that many of the 100 different products she sells are made with whole grains, from breads to breakfast products, something that her customers frequently demand. She also sells six different organic breads. &amp;quot;Everyone wants to know so much more than they did back then,&amp;quot; she said. &amp;quot;We go back and forth with what we put on labels. People are really very concerned and really look at them. But our stuff is all-natural. There&amp;#039;s nothing hidden.&amp;quot; John Woosley, retail manager of Pearl Bakery in Portland, OR, also said that the trend in whole-grain breads and baked goods shows no signs of weakening. &amp;quot;There are more options than ever for multigrain breads, seeded or sprouted grain loaves, and even dense, 100 percent whole-grain loaves, which tend to be heavy and glutenous, but very versatile,&amp;quot; he added. Michael Gassen, owner of San Francisco&amp;#039;s Noe Valley Bakery &amp;amp;amp; Bread Company, said he uses flax seeds in a few more items and has been making heavier-grain breads as well.  Eric Lester, owner of Pearl Bakery, said that sustainably grown local ingredients are essential to him and his customers. The bakery has also developed baked goods that address health considerations.  &amp;quot;We eliminate sugars and fats that people get concerned with and that hurt our bodies,&amp;quot; he said. &amp;quot;We get the word out that our products don&amp;#039;t have preservatives, don&amp;#039;t have additives, and that everything is made from scratch.&amp;quot; BabyCakes NYC bakery in New York City is completely vegan. It opened three years ago, with best sellers that include cupcakes, brownies, and cookies. Owner Erin McKenna says that since she has been in business, she has seen many other bakeries starting to use agave nectar as a sweetener, and more spelt flour. Many of her customers have allergies and sensitivities to wheat, sugar, or dairy products. At Flour Bakery in Boston, owner Joanne Chang has been observing a lot of requests for vegan and low-fat products, and as a result she has started to tweak a few products. &amp;quot;But we&amp;#039;re a bakery, so we are not going to change our core products,&amp;quot; she said. &amp;quot;We make a lot of things that are for special occasions. Enjoy our products, within moderation.&amp;quot; Heather Henstock, group editorial director for Modern Baking and Baking Management, said that she sees a lot of bakers offering smaller items, for both health and cost reasons.  &amp;quot;Consumers are looking for smaller portion sizes,&amp;quot; she said. &amp;quot;If you look at the whole cupcake trend, it&amp;#039;s like a mini cake. People are looking to indulge and look at bakeries for that, but do it in smaller sizes.&amp;quot; Ultimately, the bakers said that their customers patronize them for indulgence, even if they seek smaller items or whole-grain products. Gassen said that his healthier items sell as well as they always have, but so do cakes, cupcakes, and white breads. As for Scherber, she introduced a croissant to her offerings this past summer, which sells out every day in each of her three stores.  Anne E. McBride is a writer and editor for consumer, trade, and academic food media. She is the director of the Experimental Cuisine Collective at New York University and of the Center for Food Media at the Institute of Culinary Education. She wrote Chocolate Epiphany and Bite Size with Chef Fran\u00E7ois Payard, and is currently co-authoring a book about working in the food industry. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/nutrition/a909/bakery-health-trends/>