The smell and taste of bread are often buried deep in our memories. It is not uncommon to hear consumers say that bread tasted better back in the day... I think that it has never been as good as now!

Consumers are tired of insipid-tasting standardised food products. Therefore, we should not disregard the rich diversity of bread that we can offer; it presents such a variety of flavours:

• strong-tastingbread,suchasalargeroundcrustyloafmade with sourdough and with an acidic flavour and a nicely caramelised crust,

• a French traditional baguette made with proofing adds a slight taste of wheat and butter,

• a rye tart speciality from Auvergne smelling of honey and ginger bread,

• a roasted tasting whole grain loaf...

We have many organoleptic levers to convince the consumers, so let’s use them... And don’t forget to get them to taste your bread!!!