ARTISAN BREAD PRODUCTION ARTISAN


FAVOURED IN MODERN BREAD PRODUCTION


techniques


From sourdough fermentation to heritage grains, artisan bread techniques are redefining industrial bakery production as manufacturers respond to consumer demand for flavour, authenticity and health.


F


or much of the late twentieth century, bread production in industrial bakeries was defined by speed, consistency


and scale. Techniques such as the Chorleywood Bread Process allowed bakeries to produce millions of loaves daily, but often at the expense of flavour, fermentation and craft. Today, however, the pendulum is swinging back toward artisan techniques


— even inside large-scale bakeries. From long fermentation and sourdough cultures to stone-milled flour and heritage grains, traditional methods are being integrated into modern bakery manufacturing as producers seek to capture premium value and respond to evolving consumer expectations. Market analysts say the shift reflects


a broader redefinition of bread’s role in the diet. According to industry data, the


UK bakery market was worth around £6.65 billion in 2024, demonstrating the category’s enduring importance despite changing eating habits. At the same time, consumers are


increasingly selective about the types of bread they buy, favouring products that appear more natural, nutritious and artisanal. The result is a transformation of bread and bakery production that blends craft techniques with industrial capability.


22 • KENNEDY’S BAKERY PRODUCTION • FEBRUARY/MARCH 2026


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