Hey folks, not disagreeing about the cost issue for "organic" breads. This bakery doesn't overtly advertise "organic". If you tasted their brands, its more artisan.

What I was focusing more was how to better market to diverse populations in certain North American cities, where some people genuinely don't understand about much about the health benefits of certain foods/food products.

I'm not that pure. We don't buy organic fruits and veggies simply because of cost. We merely try to buy local, which is only possible during growing / harvest seasons.

If I can elaborate on my point, if you go to any of the Asian bakeries (in large North American cities if they exist), their breads and cakes are um..."softer" in mouth feel, most likely using shortening and other agents to achieve that mouth feel taste. There has been a change in past 15 years, where one sees pita breads, sandwich grain breads creeping onto the shelves.

For instance, I would not serve hand baked French bread or the "harder" mouth-feel European breads in great quantities to my parents or any relatives with a still a dominant Chinese/Asian diet. It would be more the North American born relatives or those with heavily Westernized diets that would gobble up artisan bread.