bake - January 2020 - 3

from the

EDITOR

JOHN UNREIN
editor

BREAD IS
HIP AGAIN,
A SIGN
OF HOPE.

In many conversations with top bakers and millers from
the Bay Area to the Big Apple to America's Heartland,
there's a common message being shared by all: "Bread
is hip again, and not just in California," in the words
of Avery Ruzicka, head baker and partner at Manresa
Bread in Los Gatos, California.
Yes, it's true for many reasons. Shop around anywhere in
the country, and you are sure to ﬁnd a fantastic bread shop
with an amazing variety of choices. People are gaining a
deeper understanding of the human microbiome and are
diving in deeper to learn more about how healthy bacteria
makes the body feel good. It is no wonder that interest in
fermented foods is exploding (a study by Upserve reveals
that fermented food sales rose 149% in 2018), and craft
breads made with long fermentation ﬁt right in.
"More and more people are drawn to quality, and people
are willing to try all of our grains and breads," says Amanda
Michael, founder of San Francisco's popular Jane the Bakery.
She opened her ﬁrst retail store in 2011 and already has
two more. Business is booming.
Likewise, at Zingerman's Bakehouse in Ann Arbor,
Michigan, co-managing partner Amy Emberling says
customers are much more interested in reading ingredient labels and choosing to eat healthy food, including
lots of great bread. "If we tell people it tastes really good,
people will try it," Emberling says of the effectiveness of
positive messaging.
Still, there is more room to grow. In this ﬁrst-ever digital
special report of Bake magazine, we focus on the craft
bread sector to provide informative ideas and useful
techniques to help artisan bakers grow your business. The
bread community is strong, and it can only get stronger
through continued education.

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

3

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
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