C AT E G O R Y I N S I G H T: ARTISAN BREAD
Conquering the crust BY LIZ GOO DWI N
During each stage of the pandemic, one thing has been there through it all: carbohydrates.
But as the world settles into life in COVID-limbo, consumers have come to a crossroads. They no longer have the time to make their own bread, but they still crave that fresh taste. Bakers around the country are answering that call, determined to maintain premium artisan quality while getting it to consumers in a convenient manner. There are challenges along the way, but artisan bread bakers are working with other members of the industry to forge ahead and break ground on new opportunities. The mission is simple: Put better bread into the hands of the people.
Photo courtesy of Chabaso Bakery
But not just any carbs. Crusty, beggingto - b e - s l ath e re d - i n - b u t te r- a n d - j a m artisan bread carbs. The world shut down and boredom levels went up, resulting in a surge of home baking and launching sourdough bread to the top recipe search on Google. Tik Toks were made, starter tips were shared, focaccia was meticulously decorated with vibrant vegetables. And most importantly, consumer expectations for taste and texture went past the point of no return. It was the dawn of a new bread era.
Perhaps the biggest challenge of artisan bread production is locking small-batch quality into a large-scale operation. Commercial bakeries need the efficiency of machinery for time and output’s sake, but they don’t want to lose the gentle dough handling that comes from a human hand. Charles Negaro Jr., CEO of New Haven, CT-based Chabaso Bakery, has seen his bakery’s operation at all stages of growth, and he’s found the sweet spot between culinary art and mechanical engineering.
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COMMERCIAL BAKING
