Bread Boards: A Small Category With Loyal Buyers

In many European homes, and especially in Germany, fresh bread is cut every day. That makes the bread board one of the most used items in the kitchen and a steady seller for a store that presents it well.

1. Why a separate bread board

• Crumbs stay off the main cutting board and the worktop
• Bread does not pick up the smell of onion or garlic
• It stays on the breakfast table, so it is seen and used every day

2. What to stock

• A compact board for rolls or a single loaf
• A long board for baguettes and large loaves
• A board with a crumb catcher, if your supplier offers one
• A thicker board that also works as a serving board

3. Explain the wood
Oak and ash are hard and stable and handle crumbs and knife marks well. A bread board needs little care: brush off the crumbs, wipe it dry and oil it now and then.

4. Sell it with the knife
A good bread knife and a board belong together. Place them side by side or offer them as a set. Add a bread bin or a linen bag if you carry them.

5. Show it in use
Put a loaf on the board with a knife and a few slices. Customers see the size and the purpose at once. A breakfast setting next to the coffee section works well too.

6. When it sells
Housewarmings, weddings, Christmas, and as a replacement for an old plastic board. At a mid-range price it is also an easy gift.

Doshka Monte makes oak and ash boards for bread and serving. Ask us for wholesale terms.