Bread crumbs are a good idea... but I think croutons would be a better
seller. You'd bake them in the oven like you were considering with
the crumbs.
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On Thu, 02 Mar 2006 15:00:45 -0500, Julia Altshuler wrote:

> We have an ongoing problem with bread at the wine and cheese shop where
> I work. Enough customers want it and buy it to make it worth our while
> to carry it, but we have to carry a quality product, and we can only get
> that from a bakery some distance away. They deliver, but they only
> deliver in quantity, and we frequently have bread leftover. We end up
> throwing away a lot of stale bread. We'd like to order less, but then
> they wouldn't deliver. We could order from another bakery, but their
> bread isn't as good so we'd sell still less. We could order every other
> day, but then it wouldn't be fresh. You get the idea.
>
>
> The other day my boss had another idea: What if we made gourmet bread
> crumbs? He asked how to make bread crumbs. My co-worker and I agreed
> that it was a simple matter of breaking up the bread in a blender,
> adding some dried herbs like basil and oregano, and spinning the
> blender. I said we should toast the bread first; she said we didn't
> even have to do that.
>
>
> Two problems: First, we're not sure if our customers are in the market
> for gourmet bread crumbs, but even beyond that, we're thinking the bread
> crumbs would go bad. At home, I keep them in my freezer. If I don't,
> they go moldy like any bread. At which point my boss asked about the
> bread crumbs you buy in the store. What keeps them from getting moldy?
> Good question, so I thought I'd ask all of you. Is it a matter of a
> preservative that we could put in them? Or could we dry them enough in
> the oven and sell them in a sealed container such that the mold wouldn't
> be interested?
>
>
> --Lia

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Practice safe eating. Always use condiments.