How the baker’s profession is changing in the age of food consciousness, between tradition, innovation and health consciousness
The market for baked goods knows no crisis: according to estimates, global turnover exceeds $340 billion, with Europe leading the way thanks to the widespread presence of artisan bakeries throughout the territory. In Italy, 85 percent of the bread consumed every day comes from about 24,000 artisanal bakeries, which produce more than 250 varieties of bread, bearing witness to a cultural and gastronomic heritage that is unique in the world. Consumers show a clear preference for baking made with selected ingredients and traditional recipes, often linked to peasant memories and the use of sourdough.
These are authentic products, linked to the territory, seasonality and the enhancement of local raw materials, capable of resisting passing fads. In parallel, new consumption and sales models are emerging in which the traditional bakery is transformed into a hybrid format, integrating cafeteria, pizzeria by the slice or pastry shop to offer a more complete and diversified experience.
In this evolving scenario, the figure of the baker is being transformed into the Bakery Chef: a creative professional, a profound connoisseur of leavened goods, techniques and raw materials, capable of producing breads, focaccias, pizzas, cookies and other baked goods with a mindful approach to nutrition and sustainability. The contemporary baker introduces a new way of thinking about baked goods, with high-protein, fiber-rich offerings made with whole grain flours or alternative grains, placing the consumer’s well-being at the center.
The evolution of the profession is accompanied by the use of modern, digital and high-performance equipment-such as intelligent kneading machines, professional ovens and controlled leavening cells-that improve the quality of work and allow greater control over the dough maturation process and production.
Looking to the future, there will be an increase in the offer of high-protein baked goods for athletes, as well as vegan, plant-based, and gluten-free recipes, without forgetting the great classics linked to regional traditions and festivities. All of this will be guided by an increasingly healthy vision, with a focus on organic, short supply chain and environmental sustainability.
