Latest news with #localbakery
Fox News
09-08-2025
- Business
- Fox News
Woman scores big 'success' for just $3 through mystery food-sharing app
A woman has scored the "best Too Good To Go haul ever," bagging $50 worth of goodies for under $3. Emily McAllister of England treated herself at her local bakery, using the money-saving app to cut costs. She was thrilled with her mystery haul.
Entrepreneur
15-07-2025
- Business
- Entrepreneur
AI Agents Are Rewriting the Rules of Retail — Even for the Little Guys
Entrepreneurs need to learn how to use AI-powered digital agents so they can personalize service, automate tasks and reach more customers. Opinions expressed by Entrepreneur contributors are their own. Successful small businesses have always found ways to keep up with new technologies and shifting consumer habits. Now, a fresh wave of innovation is arriving: agentic commerce. Thanks to breakthroughs in artificial intelligence and machine learning, this new concept could transform how consumers and businesses connect, especially for small companies looking to grow. Why agentic commerce is the new digital assistant Agentic commerce refers to a system where smart digital agents conduct transactions for people. These agents can compare prices, suggest products, make purchases and even negotiate deals, all while learning from what users like and prefer. As virtual assistants like Siri, Alexa and Google Assistant become everyday tools, the idea of automated, intelligent buying is quickly moving from sci-fi to reality. With agentic commerce, small businesses can deliver highly personalized experiences, something that used to be the domain of large companies. This kind of customization helps build loyalty and encourages repeat visits. Take, for example, a local bakery I frequent. Last fall, the owner started using a simple AI-based ordering system. I placed my usual order for sourdough, and the system suggested a new pumpkin muffin that was popular that week. I gave it a try (it was delicious), and now, every time there's a new seasonal treat, I get a friendly recommendation. It's a small touch, but it keeps me coming back. Related: No More 'Press 1 for Service' — Here's How to Bring Phone Systems into the Age of Personalization Running more efficiently One of the biggest advantages of agentic commerce is automation. For small businesses with limited staff or resources, AI agents can handle repetitive jobs like managing inventory, processing orders and answering common customer questions. This frees up owners and employees to concentrate on growth and strategy, while also keeping costs down. A friend who runs a neighborhood hardware store shared how overwhelming inventory management can get, especially during the spring rush. After adopting an AI tool, he jokes that he spends more time on the shop floor helping customers and less time counting screws in the back room. "It's like having a second pair of hands," he told me. "I can focus on building relationships instead of checking stock levels all day." Reaching more customers Agentic commerce can also help businesses break out of their local markets. AI-powered agents can serve customers in different languages and time zones, making it possible to sell to people all over the world. This global reach used to be reserved for big companies, but now even small shops can compete on a much larger stage. Not long ago, I met a jewelry designer at a craft fair who told me her online sales had doubled in a year. Her secret? An AI-driven chatbot on her website that could answer questions and take orders in Spanish, French and German. She said, "I've shipped necklaces to places I'd never even heard of before — it's wild." Technology truly does open doors. Related: 5 Powerful Ways to Streamline Your Work Processes with AI How it works in real life Picture a neighborhood coffee shop using agentic commerce. At the start of the day, an AI agent tweaks menu prices based on what's popular locally and automatically reorders top-selling beans using Visa's virtual cards. Whether customers place orders online or at the counter, an AI assistant helps them personalize drinks, recommends a pastry to go with their coffee and processes payments securely with a Visa credential. Throughout the day, the AI tracks what's selling best and lets the owner know if it's time to run a flash sale on slower-moving items. By closing time, the team has served more customers with fewer mistakes, leaving staff free to focus on hospitality. What to watch out for Of course, adopting agentic commerce isn't without challenges. Protecting customer data is crucial, so strong cybersecurity and clear data policies are a must. There's also an upfront investment of time and money to get AI systems up and running, and staff may need training to use new tools effectively. A restaurateur I know initially worried about data privacy with her new reservation and ordering system. She made transparency a priority by putting up a sign explaining how customer information is stored and used. "People appreciate the honesty," she noticed, "and it builds trust." Small businesses considering agentic commerce should look for trusted technology partners with expertise in AI and machine learning. Collaborating with experienced providers can make the transition smoother and provide valuable support along the way. At Visa, we're dedicated to helping small businesses succeed with the latest technology. Our programs are designed to give business owners both the tools and knowledge they need to make the most of agentic commerce, from cutting-edge solutions to educational resources. Preparing for the future Agentic commerce is still evolving, but small businesses that get on board early will be in the best position to benefit. The keys to success will be focusing on personalization, efficiency and expanding your reach beyond traditional boundaries. Here are a few steps to help you start your AI journey: Take stock of your current technology Define what you want to automate or personalize Find a reliable AI partner Run a pilot project before rolling out changes more broadly Evaluate the results and adjust as needed The world of commerce is changing fast. Small businesses that embrace agentic commerce today can unlock new possibilities for growth, innovation and long-term success in the digital age.
News.com.au
28-05-2025
- General
- News.com.au
Ancient bread rises again as Turkey recreates 5,000-year-old loaf
In the early Bronze Age, a piece of bread was buried beneath the threshold of a newly built house in what is today central Turkey. Now, more than 5,000 years later, archaeologists have unearthed it, and helped a local bakery to recreate the recipe -- with customers lining up to buy it. Round and flat like a pancake, 12 centimetres (five inches) in diameter, the bread was discovered during excavations at Kulluoba, a site near the central Anatolian city of Eskisehir. "This is the oldest baked bread to have come to light during an excavation, and it has largely been able to preserve its shape," said Murat Turkteki, archaeologist and director of the excavation. "Bread is a rare find during an excavation. Usually, you only find crumbs," he told AFP. "But here, it was preserved because it had been burnt and buried," he said. The bread was charred and buried under the entrance of a dwelling built around 3,300 BC. A piece had been torn off, before the bread was burnt, then buried when the house was built. "It makes us think of a ritual of abundance," Turkteki said. - 'Moved by this discovery' - Unearthed in September 2024, the charred bread has been on display at the Eskisehir Archaeological Museum since Wednesday. "We were very moved by this discovery. Talking to our excavation director, I wondered if we could reproduce this bread," said the city's mayor, Ayse Unluce. Analyses showed that the bread was made with coarsely ground emmer flour, an ancient variety of wheat, and lentil seeds, with the leaf of an as yet undetermined plant used as yeast. Ancient emmer seeds no longer exist in Turkey. To get as close as possible to the original recipe, the municipality, after analysing the ancient bread, decided to use Kavilca wheat, a variety that is close to ancient emmer, as well as bulgur and lentils. At the Halk Ekmek bakery (meaning "People's Bread" in Turkish), promoted by the municipality to offer low-cost bread, employees have been shaping 300 loaves of Kulluoba by hand every day. "The combination of ancestral wheat flour, lentils and bulgur results in a rich, satiating, low-gluten, preservative-free bread," said Serap Guler, the bakery's manager. The first Kulluoba loaves, marketed as 300-gramme (11-ounce) cakes that cost 50 Turkish lira (around $1.28), sold out within hours. "I rushed because I was afraid there wouldn't be any left. I'm curious about the taste of this ancient bread," said customer Suzan Kuru. - Drought resistant - In the absence of written traces, the civilisation of Kulluoba remains largely mysterious. In the Bronze Age, the Hattians, an Anatolian people who preceded the Hittites, lived in the Eskisehir region. "Kulluoba was a medium-sized urban agglomeration engaged in commercial activities, crafts, agriculture and mining. There was clearly a certain family and social order," said archaeologist Deniz Sari. The rediscovery of the bread has sparked interest in the cultivation of ancient wheats better adapted to drought. Once rich in water sources, the province of Eskisehir is today suffering from drought. "We're facing a climate crisis, but we're still growing corn and sunflowers, which require a lot of water," said Unluce, the local mayor. "Our ancestors are teaching us a lesson. Like them, we should be moving towards less thirsty crops," she added. The mayor wants to revive the cultivation of Kavilca wheat in the region, which is resistant to drought and disease. "We need strong policies on this subject. Cultivating ancient wheat will be a symbolic step in this direction," she said. "These lands have preserved this bread for 5,000 years and given us this gift. We have a duty to protect this heritage and pass it on."
Khaleej Times
27-05-2025
- Business
- Khaleej Times
Ancient bread rises again as Turkey recreates 5,000-year-old loaf
In the early Bronze Age, a piece of bread was buried beneath the threshold of a newly built house in what is today central Turkey. Now, more than 5,000 years later, archaeologists have unearthed it, and helped a local bakery to recreate the recipe — with customers lining up to buy it. Round and flat like a pancake, 12 centimetres (five inches) in diameter, the bread was discovered during excavations at Kulluoba, a site near the central Anatolian city of Eskisehir. "This is the oldest baked bread to have come to light during an excavation, and it has largely been able to preserve its shape," said Murat Turkteki, archaeologist and director of the excavation. "Bread is a rare find during an excavation. Usually, you only find crumbs," he told AFP. "But here, it was preserved because it had been burnt and buried," he said. The bread was charred and buried under the entrance of a dwelling built around 3,300 BC. A piece had been torn off, before the bread was burnt, then buried when the house was built. "It makes us think of a ritual of abundance," Turkteki said. 'Moved by this discovery' Unearthed in September 2024, the charred bread has been on display at the Eskisehir Archaeological Museum since Wednesday. "We were very moved by this discovery. Talking to our excavation director, I wondered if we could reproduce this bread," said the city's mayor, Ayse Unluce. Analyses showed that the bread was made with coarsely ground emmer flour, an ancient variety of wheat, and lentil seeds, with the leaf of an as yet undetermined plant used as yeast. Ancient emmer seeds no longer exist in Turkey. To get as close as possible to the original recipe, the municipality, after analysing the ancient bread, decided to use Kavilca wheat, a variety that is close to ancient emmer, as well as bulgur and lentils. At the Halk Ekmek bakery (meaning "People's Bread" in Turkish), promoted by the municipality to offer low-cost bread, employees have been shaping 300 loaves of Kulluoba by hand every day. "The combination of ancestral wheat flour, lentils and bulgur results in a rich, satiating, low-gluten, preservative-free bread," said Serap Guler, the bakery's manager. The first Kulluoba loaves, marketed as 300-gramme (11-ounce) cakes that cost 50 Turkish lira (around $1.28), sold out within hours. "I rushed because I was afraid there wouldn't be any left. I'm curious about the taste of this ancient bread," said customer Suzan Kuru. Drought resistant In the absence of written traces, the civilisation of Kulluoba remains largely mysterious. In the Bronze Age, the Hattians, an Anatolian people who preceded the Hittites, lived in the Eskisehir region. "Kulluoba was a medium-sized urban agglomeration engaged in commercial activities, crafts, agriculture and mining. There was clearly a certain family and social order," said archaeologist Deniz Sari. The rediscovery of the bread has sparked interest in the cultivation of ancient wheats better adapted to drought. Once rich in water sources, the province of Eskisehir is today suffering from drought. "We're facing a climate crisis, but we're still growing corn and sunflowers, which require a lot of water," said Unluce, the local mayor. "Our ancestors are teaching us a lesson. Like them, we should be moving towards less thirsty crops," she added. The mayor wants to revive the cultivation of Kavilca wheat in the region, which is resistant to drought and disease. "We need strong policies on this subject. Cultivating ancient wheat will be a symbolic step in this direction," she said. "These lands have preserved this bread for 5,000 years and given us this gift. We have a duty to protect this heritage and pass it on."
Asharq Al-Awsat
27-05-2025
- General
- Asharq Al-Awsat
Ancient Bread Rises Again as Türkiye Recreates 5,000-year-old Loaf
In the early Bronze Age, a piece of bread was buried beneath the threshold of a newly built house in what is today central Türkiye. Now, more than 5,000 years later, archaeologists have unearthed it, and helped a local bakery to recreate the recipe with customers lining up to buy it. Round and flat like a pancake, 12 centimeters (five inches) in diameter, the bread was discovered during excavations at Kulluoba, a site near the central Anatolian city of Eskisehir. "This is the oldest baked bread to have come to light during an excavation, and it has largely been able to preserve its shape," said Murat Turkteki, archaeologist and director of the excavation. "Bread is a rare find during an excavation. Usually, you only find crumbs," he told AFP. "But here, it was preserved because it had been burnt and buried," he said. The bread was charred and buried under the entrance of a dwelling built around 3,300 BC. A piece had been torn off before the bread was burnt, then buried when the house was built. "It makes us think of a ritual of abundance," Turkteki said. Unearthed in September 2024, the charred bread has been on display at the Eskisehir Archaeological Museum since Wednesday. "We were very moved by this discovery. Talking to our excavation director, I wondered if we could reproduce this bread," said the city's mayor, Ayse Unluce. Analyses showed that the bread was made with coarsely ground emmer flour, an ancient variety of wheat, and lentil seeds, with the leaf of an as yet undetermined plant used as yeast. Ancient emmer seeds no longer exist in Türkiye. To get as close as possible to the original recipe, the municipality, after analyzing the ancient bread, decided to use Kavilca wheat, a variety that is close to ancient emmer, as well as bulgur and lentils. At the Halk Ekmek bakery (meaning "People's Bread" in Turkish), promoted by the municipality to offer low-cost bread, employees have been shaping 300 loaves of Kulluoba by hand every day. "The combination of ancestral wheat flour, lentils and bulgur results in a rich, satiating, low-gluten, preservative-free bread," said Serap Guler, the bakery's manager. The first Kulluoba loaves, marketed as 300-gram (11-ounce) cakes that cost 50 Turkish lira (around $1.28), sold out within hours. "I rushed because I was afraid there wouldn't be any left. I'm curious about the taste of this ancient bread," said customer Suzan Kuru. In the absence of written traces, the civilization of Kulluoba remains largely mysterious. In the Bronze Age, the Hattians, an Anatolian people who preceded the Hittites, lived in the Eskisehir region. "Kulluoba was a medium-sized urban agglomeration engaged in commercial activities, crafts, agriculture and mining. There was clearly a certain family and social order," said archaeologist Deniz Sari. The rediscovery of the bread has sparked interest in the cultivation of ancient wheats better adapted to drought. Once rich in water sources, the province of Eskisehir is today suffering from drought. "We're facing a climate crisis, but we're still growing corn and sunflowers, which require a lot of water," said Unluce, the local mayor. "Our ancestors are teaching us a lesson. Like them, we should be moving towards less thirsty crops," she added. The mayor wants to revive the cultivation of Kavilca wheat in the region, which is resistant to drought and disease. "We need strong policies on this subject. Cultivating ancient wheat will be a symbolic step in this direction," she said. "These lands have preserved this bread for 5,000 years and given us this gift. We have a duty to protect this heritage and pass it on."
