bake - January 2020 - 20

Q&A
2020

vision:

Alternative ﬂours & ancient grains

JONATHAN DAVIS

BAKE: Overall, where
do you see the artisan
bread business heading
in 2020 and beyond?
DAVIS: I think 2020
is going to be the year
of bread - with more
health-focused ingredients and
baking techniques, I think we'll see
bread once again becoming a staple
in people's diets. Experimentation,
medicinal ingredients and flours
will be a major trend in the artisan
bread space next year, as consumers
continue to accept unique and
adventurous ﬂavors like turmeric
and paprika.
BAKE: What's ahead for the potential of vegetable/fruit ﬂours?
DAVIS: While the incorporation of
vegetable and fruit-based ﬂours is
relatively new to the bakery scene,
many bakers, including our staff at
La Brea Bakery, have been experimenting with these alternative
ingredients behind the scenes for

20

years. In addition to health beneﬁts, vegetable and fruit ﬂours have
the ability to create products with
entirely new ﬂavors and textures.
Banana flour has been gaining
popularity as a gluten-free ingredient for baked goods and coconut
ﬂour has ﬂooded the market due to
its low-carb, gluten-free qualities.
We can also expect to see some experimentation with pea tendrils, which
have medicinal uses. As a result of
our experimentation with pea tendrils
at La Brea Bakery, we've produced
a wide range of purple, blue-hued
loaves of bread. As we've seen ﬁrsthand, ingredient measurement and
technique must be extremely precise
to produce the desired color result
when experimenting with vegetable
and fruit ﬂours. Not only will these
ﬂours alter the visual aspect of some
baked goods and breads, but they will
also alter the taste - most vegetable
and fruit ﬂours will introduce a new
sweetness to their products.
BAKE: How can bakers utilize vegetable juices to create amazing breads?

Vegetable and
fruit ﬂours or
juices offer the
ability to create
breads with
new ﬂavors and
textures.

Bake Magazine Digital Special Report  1 | Volume 1 | bakemag.com

©NEW AFRICA, ©XIMICH_NATALI
STOCK.ADOBE.COM

In an exclusive interview with Bake magazine, Jonathan Davis,
senior vice president of innovation at La Brea Bakery, shares
his vision of inﬂuential trends coming to the forefront of the
craft bread sector in 2020.

http://www.bakemag.com

bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - 2
bake - January 2020 - 3
bake - January 2020 - 4
bake - January 2020 - 5
bake - January 2020 - 6
bake - January 2020 - 7
bake - January 2020 - 8
bake - January 2020 - 9
bake - January 2020 - 10
bake - January 2020 - 11
bake - January 2020 - 12
bake - January 2020 - 13
bake - January 2020 - 14
bake - January 2020 - 15
bake - January 2020 - 16
bake - January 2020 - 17
bake - January 2020 - 18
bake - January 2020 - 19
bake - January 2020 - 20
bake - January 2020 - 21
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bake - January 2020 - 23
bake - January 2020 - 24
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bake - January 2020 - 26
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bake - January 2020 - 40
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