Today’s bakery through the eyes of young bakers
After the crisis in the bakery sector over the last decade, customers are becoming increasingly demanding. The sector is in transition and is committed to enhancing the quality of its products: long fermentation breads, the use of sourdough, the use of bio-diversity flours, excellent pastries with high quality products and innovative formats, and of course savoury snacks, as well as the pairing of breads in the world of gastronomy.
Young people are increasingly interested in training and in the use of new techniques to implement them in the bakery business, as a model for the future.
In this talk, we will have the opportunity to listen to the opinion of these young speakers who are creating trends in the sector.
TallerAfter the crisis in the bakery sector over the last decade, customers are becoming increasingly demanding. The sector is in transition and is committed to enhancing the quality of its products: long fermentation breads, the use of sourdough, the use of bio-diversity flours, excellent pastries with high quality products and innovative formats, and of course savoury snacks, as well as the pairing of breads in the world of gastronomy.
Young people are increasingly interested in training and in the use of new techniques to implement them in the bakery business, as a model for the future.
In this talk, we will have the opportunity to listen to the opinion of these young speakers who are creating trends in the sector.
