Bread as we know it is changing, with bakers continuously experimenting with new flavours and creating an endless variety of gluten free, keto, and paleo twists on classic breads, sourdoughs and pizza bases. 

“There’s been a bread revolution quietly happening since the start of this century and people are now embracing it like never before – they want bread to give them a taste sensation and be good for their health all at the same time,” says Tim Grainger, founder of Venerdi Breads. 

According to a report by the Medical Journal of Australia only one percent of the population is diagnosed with coeliac disease – yet one in four surveyed are choosing to eat gluten free.

“In the past some health fanatics dismissed breads as ‘too carb heavy’ but now you can choose protein-rich breads that leave you feeling fuller without feeling heavy,” says Mr Grainger. 

“The gluten-free sourdough is fast becoming a staple in health-conscious households as people want better nutrition mixed in with traditional baking processes and improved texture.

“Good bacteria thrives in the overnight fermentation before baking sourdough, making it easier for the body to absorb nutrients.

“Our Paleo Super Seeded has more seeds than flour and blurs the lines between Paleo bread and a health bar, making it a nutritious choice for a lower carb lunch, while the Almond & Linseed, a rich wholemeal bread with balanced flavour and a soft texture, is suitable for sweet and savoury toppings, making it great for breakfast. 

“The art of modern bread making is about creating new rules and exploring unique recipes combined with traditional baking processes. 

“The bread revolution can be compared to that of craft beer as both require a lot of trial and error in experimenting with new and unusual ingredients in the creation of innovative flavours and textures.”

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