Why There’s a Sudden Rise of Artisan Bakers and Skilled Chefs in the Bakery Sector
Why There’s a Sudden Rise of Artisan Bakers and Skilled Chefs in the Bakery Sector

Artisan baking is experiencing a revival, driven by consumer demand for quality, authenticity, and craftsmanship. In contrast to mass-produced baked goods, artisan baking emphasizes traditional methods, natural ingredients, and small-batch production. This shift has fueled the demand for skilled bakers and pastry chefs, whose expertise in slow fermentation, sourdough starters, and handcrafted techniques sets them apart in the culinary world.

Since bread was a staple food in ancient societies, artisan baking has its roots there. Nonetheless, the industrialization of food production sparked the start of the contemporary artisan baking movement in the late 20th century. All they want was to reclaim the traditional methods.

Who were the pioneers?

Pioneers of the artisan baking movement included American and European bakers who emphasized natural leavening agents, delayed fermentation, and stone-ground flours in their efforts to bring back traditional methods and ingredients. This move towards artisanal methods was a response to the public's increasing desire for real, handcrafted goods that prioritized flavor and quality. A growing desire for real, homemade goods with an emphasis on flavor and quality led to this trend towards artisanal methods.

Demand of Skilled Artisan Bakers

The demand for skilled artisan chef is increasing day-by day. Many culinary schools and other organizations have expanded their baking programs due to the increased demand for talented artisan bakers. These courses now focus on the artisanal aspect of the profession, providing specialized training in pastry arts, sourdough baking, and traditional bread-making methods from other countries.

The Market Size

The market for artisan bakeries is expected to expand at a compound annual growth rate (CAGR) of 4.80% between 2024 and 2032. In 2023, the market had a valuation of $5.1 billion. The market is expanding due to customers' growing desire for bread that tastes better and is made more authentically around the world. 

What’s shedding the limelight?

Chef Manish Khanna, Founder, Noir by Chef Manish Khanna & Brownie Point said, “As consumers are getting more informed and conscious of eating habits, artisanal bakers are slowly stepping into the limelight. They are working hard to cater to the demand for products which are both delicious and rooted in tradition. Artisanal bakers use the ingredients available and take care during every step of the baking process, from mixing dough to finally baking it.

Talking about the methods, he added, “This was considered as a niche market, artisanal baking has recently seen a surge as consumers are increasingly seeking locally sourced products having a unique flavor profile and higher quality than mass baked goods. Bakers use organic and locally sourced produce for it resulting in products free from chemicals, preservatives and other additives. The use of sour dough cultures and fermentation techniques also adds to the health benefits of artisanal baling, as it improves digestion and increase the bioavailability of nutrients. The process is labor intensive with emphasis on traditional techniques and handcrafted methods. Bakers control temperatures and humidity to ensure proper fermentation of the products and baked perfectly. These methods require high levels of skills and the new bakers’ are upgrading skills to cater to this demand.

“Unlike commercial baking, which prioritizes efficiency, artisan bakers focus on slow fermentation, using natural starters and long proofing times to develop deep flavors and textures. They avoid artificial additives, opting instead for organic flours, heirloom grains, and locally sourced ingredients,” commented Chef Sunil Singh, Bakery Chef, The Bluebop Café who added that each product is crafted with attention to detail, from shaping the dough by hand to adjusting hydration and temperature to achieve perfect results.

Trends & Costing

Trends such as sourdough, gluten-free options, and sustainable practices are shaping the artisan baking industry. However, challenges persist, including the labor-intensive nature of the craft, high ingredient costs, and a shortage of skilled bakers. Despite these hurdles, the future of artisan baking looks promising. Advances in baking technology and a growing demand for health-conscious, locally sourced products will likely fuel continued growth. 

Emphasizing more on costing, Ayush Piplani, Director & Head Chef at Brijwasi Bakery, “Modern methods, such baking bread with steam to aid in its more efficient rising, are to blame for the surge in artisan baking. The sourdough technique is another important approach; instead of adding commercial yeast to the dough, naturally occurring yeast is cultured from the environment. The more individuals learn about this technique's special benefits, the more commonplace it becomes. But one of the greatest challenges is educating customers about the process and explaining the more expensive price of these goods when compared to regular baked goods. The longer preparation time is essential; sourdough baking takes around two full days, in comparison to regular baking's three to four hours, which adds to the final product's greater cost.”

The Future

With consumers increasingly valuing handcrafted foods, the artisan baking movement is here to stay, offering exciting opportunities for bakers and chefs to showcase their skills and creativity.
Important things to focus on for the future are:

1. Working together with nearby farmers: To support sustainable agriculture and advance local food systems, artisan bakers may establish deeper ties with nearby farmers and grain growers.

2. Using ancient grains: Due to their distinctive flavors and health advantages, ancient and heritage grains are becoming more and more popular. These grains can be experimented with by artisan bakers to produce unique bread and pastry recipes.

3. Adopting technology: Although traditional methods are stressed in artisan baking, technology can improve consistency and efficiency without sacrificing quality. To improve productivity, bakers might use equipment such as temperature-controlled ovens, proofing rooms, and dough mixers.

4. Awareness among the consumers: 
Conducting workshops, teaching consumers about the art of baking, and creating community bonds via shared food experiences.
 

 
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