I hadn't really thought about this, but apparently the low carb "fad" (quotes to reflect media, not my personal opinion) is impacting the food industry. I saw an article today in the local paper about a bakery that is closing its doors. The owner cited two reasons: the long duration of the economic downturn (fewer folks willing to pay 3+ dollars per loaf of bread) and Adkins. The writer went on to mention that the bread industry has reported a 15% decrease in sales since low carb dieting became popular.

Another local bakery has tried diversifying their options (into pasta! ... umm anyone else see the problem with that?), but has said that they may have to accede to pressure and develop some low carb specialty products, just to survive in the current market.

On one hand, I really feel bad, I'm very supportive of local businesses, and try to use them whenever possible. But, on the other hand, economics is very Darwinian, and the adaptable will survive.

Hey, I think any bakery should see the handwriting on the wall and offer low carb choices. I'm a staunch supporter of local businesses myself, but sometimes you have to say "The horseless carriage is here to stay."

maybe they should re-train as a butchers instead ???

/chuckle

that was evil, funny, but evil

Maybe they should bake low carb stuff?