We couldn’t be without…

trend has not affected us,” said Francois Pozzoli, master baker at the French artisan, family-run bakery, Maison Pozzoli.

In search of the facts

Rizk, meanwhile, believes the trend for artisan products is also linked to rising demand among today’s consumers to know where their food comes from and what’s in it, saying: “Artisan bread continues to grow in popularity as consumers shift their food spending toward authentic, clean label products.”

A growing number of customers are seeking full traceability of their purchases and clear, fact-based product information, from manufacturing to delivery, in their quest to gain reassurance on issues such as whether local ingredients are used and the impact of end-to-end production on the broader environment.

“Consumers are focusing on ethical and authentic choices, in terms of the range of products and services, looking at whether they’re local and organic, the carbon footprint and social responsibility,” Pozzoli said.

Time to indulge

While healthy options are drawing the crowds, most of us are still prepared to indulge ourselves from time to time with a baked treat, especially if it’s top quality and freshly baked. Hybrid products are among the innovations causing a buzz, such as brookies (brownies and cookies) and croissant-donuts, alongside everyday items given a creative twist. “Artisan breakfast pastries and colorful croissants are definitely a big hit,” said Chefs Eitzinger and Trilck.

The addition of color and eye-catching decorations have taken on added importance in the Instagram era - think rainbow cookies and glittery cupcakes.

Bakers are also keenly aware of the part that social media can play when it comes to gathering information on what their clients are looking for, according to Rizk. “Social media is a fantastic place to learn from our customers and tailor their requests into a product, since we know that 84 percent of people make purchases after reading about a product, and 89 percent of people use Instagram and other platforms to get some recipes,” he said.

Tools and technique

While baking has been around for centuries and its experts continue to draw on traditional methods in their craft, innovation and modern technology undoubtedly have a part to play in meeting the requirements of the 21st

• “A strong mixer and a good oven along with a selection of basic kitchen utensils.”

Chef Roland Eitzinger and Chef Christiane Trilck, Richemont Masterbaker Centre

• “The kneader and the division line.” Francois Pozzoli, Maison Pozzoli

• “A wooden-top preparation table, while crafting artisan products.”

Rodi Rizk, Prunelle SAL century’s marketplace, as Rizk explained. “Spiral-style mixers enable bakers to make larger batches of bread, with less oxidation of the dough from overmixing. Modern ovens use rotating racks, probes and microprocessor controls to provide even baking and precise control of both temperature and humidity levels while products are baking. This gives bakers unprecedented control over crust, browning and texture,” he said.

Chefs Eitzinger and Trilck added that refrigeration and cooling equipment has become increasingly important, adding that for croissants and laminated doughs, a dough sheeter is a big advantage.

“For us, innovation lies more in the process than in the equipment, Pozzoli noted. “The tool is in the service of the art rather than the other way round.”

Newly introduced special bakery line of multi-purpose combi ovens, featuring two standout elements of technological innovation: a touch screen display for saving recipes; and a time-saving automatic washing system.

FRESCA LTD

1. CHOCOLATE-NUT FILLING Ingredients

• 230g Callebaut - Crispearls - Crispearls Dark

• 150g Callebaut - Biscuit Crunch - Pailleté Feuilletine

• 90g Callebaut - Caramelized Broken Nuts - Hazelnut Bresilienne

• 40g Callebaut - Cocoa Nibs - Nibs

• 50g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811

• 50g Callebaut - Power Milk Chocolate - Power 41

• 100g Callebaut - Pralines - Almond praline

• 100g Callebaut - Giandujas - Pale gianduja

Preparation

Mix together the crispearls, feuilletine, caramelized hazelnuts and nibs. Pour a 2.5mm thick layer of crystallized white chocolate Callebaut® Finest Belgian Chocolate Recipe n° W2 into an 8mm thick frame and leave to set