You don’t need to be a baker, a foodie or even fully awake to notice that tearing into a crusty, freshly baked loaf is a lot nicer than the supermarket sliced variety”. He says, in his Flour Station web page: “Not all bread is created equal. “Similarly, packaged bead sales grew at 0.7 per cent per annum compared to 1.8 per cent for unpackaged/artisanal bread over the same period.”Īnd well-known English food lover and chef Jamie Oliver also gives his support for artisanal bread. “Artisanal/unpackaged cakes and pastries grew by 4.8 per cent per annum between 20, compared to 2.7 per cent for industrial cakes and pastries,” he said. In his investment and commercial overview of the baking industry in a September report, he said that even though the industry is “struggling with many of today’s trends”, it has a bright future.įereday views the market for artisanal style products as especially promising for baking, partly because the segment has enjoyed success in the recent past. Nicholas Fereday, executive director and senior analyst with Food & Agribusiness Research and Advisory for Rabobank in New York, sees a bright future for the US baking industry with the artisanal sector set for growth. There is a lot of argument in artisan bakeries about where the line should be drawn between artisanal bread and artisanal-style bread. It is usually assumed that such a bread is generally made by hand, however many artisanal bakeries use mixers, hydraulic dividers, and molders so the amount of hands on craftsmanship is greatly diminished. Basically, an artisanal loaf is bread made by a craftsperson using largely traditional techniques. And it is more the method in modern times – as opposed to “industrial” baking – that defines the product.Īs demand for good baked goods continues to escalate, even trends like “bake-off” are emerging as acceptable in the “artisan” world. There is no guarantee these days that the local “artisan bakery” makes all its loaves by hand, given the increasing demand from an ever-growing population.īut we readily accept sourdough bread, for instance, as “artisan bread”. But, is he or she only an artisanal baker if they are making their product by hand?
So, if we accept this definition as correct, it could almost mean any baker with a good measure of skill and experience is an artisan or a craftsman. The Oxford English Dictionary defines an artisan as “a skilled worker who makes things by hand”. But what does it take to be artisanal? There are many definitions and Andre Erasmus has a brief dabble into the baking and proofing stages. The history of baking goes back centuries and artisanal baking is still popular among “purists” and bread lovers the world over.
0 kommentar(er)
