Sponsored content by Cactus • Insights •Food Trends• 02.07.2018
(Photo : Cactus)
Controversy has hit the bakery sector: on the one hand, to gain control of the market the milling industry and commercial bread manufacturers have taken great advantage of the rising popularity among consumers for soft, spongy breads; on the other hand traditional bakers are resisting these trends to defend their expertise and focus on the nutritional quality and flavour of real natural bread.
Bread is one of the world’s oldest foodstuffs made from simple ingredients: high-quality flour, water, yeast or a sourdough starter and salt. Now is the time to make choices: to keep healthy, to ensure a long-term future for our food professionals and to preserve our food heritage and a sound philosophy of life for humankind.
We need to go back to eating more simply and to seek out the true taste of foods so that we rediscover delight in simple things.
“We should enjoy tasting proper artisanal bread again.”
Discover producers who inspired by this same philosophy are committed to providing you with slow baked breads:
Pains & Tradition champions the taste of “real” bread. To produce its top-quality loaves, Jean Kircher’s team trusts in the principles of “slow baking”: the dough is kneaded leisurely so as not to turn the inside white and to allow time for the aromas to be fully released. The sourdough starter is mild and the amount of yeast can be up to ten times less than what is used in modern bakeries. The loaves are shaped by hand and baked on stone hearths. Ingredients: untreated and/or organic flours, Guérande sea salt, sourdough starter from their own cultures and no chemicals or enzymes.
De Bio-Bäcker stands for the organic baking used for these traditional loaves from our partner Oiko Bakhaus. Oiko Bakhaus produces 100% organic breads, using flour from Luxembourg or the Greater Region whenever possible. Apart from being organic and made using their own whole wheat sourdough starter or organic yeast, these loaves are also slowly kneaded so that they “grow” gently and you end up with healthy, carefully crafted bread made by human hands.
“de Schnékert Traiteur” Bakery and Cactus Pâtisserie Products
Every day traditional breads from yesteryear are produced by artisan bakers in the bakery unit inside La Belle Etoile shopping centre. They are made with carefully selected wheat flours, a natural sourdough starter and fermented over a long period to produce a spongy inside with a lovely crispy crust. Some of the breads from the range are available at the “de Schnékert Traiteur” bakery counter at La Belle Etoile (formerly “An der Mull”) and in Howald (shopping gallery).