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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