bake - March 2018 - 28
healthy breads Industry leaders share their visions of where the marketplace is heading. BY JOHN UNREIN Bread plays a pivotal role in the fabric of the world. States. The founder of the San Francisco Baking Leaders from This is sometimes forgotten in discussions about the Institute and co-founder of the award-winning San Lesaffre and other future of bread and where it fits into a healthy diet. Francisco retailer b. patisserie (with co-owner Belinda Leong), Suas told a Europain Forum audience that prominent organizations spoke "There are a lot of traditions around breads in many healthy bread with whole grains "is moving up" and about the future of countries," Antoine Baule, managing director for that "retail bakery is coming back to the big city and bread trends dur- Lesaffre, told attendees of a Feb. 5 educational forum the small city" in America. ing Europain 2018. during Europain 2018 in Paris. "I think bread leads to childhood memories for many people." The challenge to future growth for artisan bread depends on the ability of bakers to produce whole Baule points out that bread bakers worldwide are grain and "healthy" breads that look as "sexy" as they dealing with three main trends: snacking breads, taste, Suas said. traditional breads (thicker crusts, stronger flavors) and healthy breads. "When you look at it, it looks great. When you taste it, it tastes great," he said. "If it doesn't taste good, don't "More and more, we see bread consumed as snacks," do it. Those types of breads are worst to consume if he says. "Even in Asia, food spots are developing not made properly." their snacking corner." What strikes Lesaffre is the growing diversity of the global bread marketplace, Baule says. Some "Healthy but sexy" are the words Michel Suas uses consumers seek out healthy breads. Others demand to describe the future of artisan bread in the United traditional breads. Still others want snacks. 28 < MAR 2018 | bakemag.com EUROPAIN more and more. I think bakers are already developing
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