Tried and True: Why Artisanal Bread Will Never Go Out of Style

The History of Artisanal Bread and Its Rise in Popularity

Artisanal bread's origin dates back to 12,000 years ago when Egyptians and Mesopotamians used clay pots over hot coals to bake bread. Over time, various designs of ovens were created by cooks in Pakistan and Greece using straw, clay, and wood. Commercial bread was introduced in the 20th century, but artisanal bread surpassed its demand in the 21st century.

The Benefits of Artisanal Bread

• Artisanal bread uses traditional methods and simple ingredients, like flour, water, salt, yeast, and sugar.

• Most artisanal loaves are made by hand and require longer fermentation times, resulting in fresher and more delicious bread.

• Artisanal bread is becoming more widely available and represents a commitment to quality.

Popular Types of Artisanal Bread

• The most popular loaves include sourdough, ciabatta, baguette, focaccia, panettone, brioche, and naturally leavened white and multigrain bread.

Artisanal Bread Will Never Go Out Of Style.

Despite modern technology's attempts to mimic artisanal bread, traditional handcrafted methods are still preferred. The demand for artisan-style bread that is gluten-free, vegan, and made with natural ingredients is increasing. Fibre enriched and probiotic bread has led to gut-friendly baking methods.

Bartholomew Bakery's Popular Artisanal Bread

Bartholomew Bakery in Vaughan offers handmade, all-natural artisanal bread with a European café experience. They offer a wide selection of bread, including sourdough with unique flavors like chocolate mini-egg, tomato, and roasted garlic. Customers can visit the bakery or contact us for homemade bread.

Ref -https://www.bartholomewbakery.com/blog/why-artisanal-bread-will-never-go-out-of-style