ARTISAN BREAD PRODUCTION


significant challenges. Rising ingredient costs, supply chain volatility and shifting consumer eating habits have all created pressures for producers. In the UK, traditional packaged bread has


seen declining volumes over the past five years, as consumers diversify their diets and explore alternatives such as flatbreads, protein snacks and ready-to-eat meals. At the same time, supermarket own- label breads are gaining share due to price sensitivity. Industry data indicates own-label bread spending grew 6.6% in 2025, compared with 3.6% growth for branded breads. These dynamics are forcing branded


manufacturers to rethink their strategies, with many turning to premium artisan-style breads to maintain margins and relevance.


Forecasting the future: Looking ahead, analysts believe artisan techniques will continue to shape bakery innovation across both craft and industrial sectors. Several key trends are likely to define


BREAD INNOVATION SHOULD FOCUS ON BEING LESS-PROCESSED, GLUTEN-FREE AND GUT-FRIENDLY


the next phase of the category: Fermentation-led innovation:


Sourdough and other fermentation techniques will remain central to product development, driven by their association with flavour, authenticity and digestive health. Functional and gut-health breads:


outlets, where artisan-style breads help differentiate retailers from packaged supermarket loaves. Globally, the in-store bakery sector continues


to expand, fuelled by consumer demand for fresh and convenient bakery products that replicate the experience of craft bakeries. For manufacturers, this trend has led


to an increase in par-baked and frozen artisan-style breads that can be finished on-site in supermarkets and cafés.


Technology enabling craft at scale While artisan techniques evoke images of small bakeries and hand-shaped loaves, modern bakery technology is making it possible to replicate many of these processes in large-scale production environments. Advanced fermentation control


systems, automated scoring equipment and improved dough-handling technologies allow manufacturers


to produce artisan-style breads with consistent quality and efficiency. Companies such as Lesaffre are


also investing heavily in fermentation science, developing starter cultures and fermentation solutions tailored to industrial bakeries. These systems help producers


achieve key artisan characteristics — such as open crumb structure, complex flavour and natural acidity — while maintaining the throughput required for large-scale operations. In many ways, the modern bakery


industry is now defined by a hybrid model: traditional techniques supported by sophisticated food science and manufacturing technology.


Challenges for the bakery sector Despite the resurgence of artisan bread, the bakery sector continues to face


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


High-fibre, prebiotic and nutrient-dense breads will expand as consumers look for foods that support wellbeing. Alternative grains and flour blends: Ancient grains, legumes and non-wheat flours will appear more frequently as bakeries seek nutritional differentiation. Hybrid production models:


Large manufacturers will continue adopting artisan methods while using automation and fermentation technology to maintain efficiency. Premium craft positioning:


Retailers and brands will increasingly market breads around provenance, craftsmanship and baking tradition. In many ways, the future of bread lies


in its past. Traditional techniques — once sidelined by industrial efficiency — are now being rediscovered and adapted for modern production. For bakery manufacturers, the challenge


is not simply to recreate artisan bread, but to translate its qualities into scalable systems that deliver consistent flavour, texture and authenticity.


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