Saturday, March 29, 2014

Mannee’s New Bread Line

2 comments:

Anonymous said...

Congrats! Be sure to pay attention to all the branding issues, especially in the positioning aspects. There is a lot to be gained by burnishing a health message in the lines produced as market offerings.

Good luck with the export-orientation. That too is healthy in terms of sustainability of the business. There is room to explore such issues as the economies of scale, once the shelf-life and transportation issues are ironed out.

Anonymous said...

Good improvement Mannee's Bakery. I do believe however that all breads produced by bakeys in St. Lucia should be made healthy. In that I mean no WHITE FLOUR. Suggestions of flour are Spelt, Barley and Rye.