The future of factory-made bread can be tasty

The future of factory-made bread can be tasty


This is the type of bread that fits a purpose in a market. It’s even hard to pronounce all those names. They use dough condition so products can go as fast as possible on their lines. Ingredients that are preservatives. Bread is the foundation of our daily meal. It’s the number one food on the tables of people all over the world. Bread is pretty much a universal food. Without it the meal seems incomplete. Because bread was this foundational part of the diet,. our society went on a mission to make bread really cheap. And that included using all kinds of industrial processes. They made a very bland tasteless but standardized product. Bread requires a mix. You have to have the right process but you also have to have taste. Quality and food comes from first getting really great ingredients. We use mostly organic flour from people that we’ve been working with for 20 years. Then being really careful. Croissants that goes into our stores have 33 percent butter. And being really repeatable. 24 layers. That takes flat the dough, folding it all together, flattening again, folding it all together. And having somebody watch the whole thing like a hawk. And taste it and test it. The days of factories that are running like shampoo factory or tires factory, I think that future is gonna be over at some point. Our company has the luxury of being very flexible. And our bakery slash kitchens are very very flexible. So we can innovate, test quickly products, and bring to market. And what we want as we grow is more to partner specific food companies. to whom we can bring prototypes or products that we know how to manufacture at scale. Do you think it’s better to have the green beans that was flash frozen right after being cut? Or having your green beans that you buy in any retail shelf that has been sitting there for a week or two? Which one is more nutritious? Our brioche has 21 days shelf life. It’s only key ingredients that are non GMO,. that doesn’t sound like your chemistry list. What we think about is how do we change and even improve. the quality of the Starbucks of the world, the McDonalds of the world,. the Costco of the world. Yes it’s fun to provide a great baked goods to ten thousand peoples a week in San Francisco in bakeries. Does it change and move the needle? Not really. But what’s really exciting is what we can do is a lot of the big partners. who have massive trash cans at stores every day.

48 Comments

  1. Its not like the ones with "chemicals" in it are any different, The bread doesnt even harm you

    btw everything is a Chemical

  2. GMO =/= Harmful
    Chemicals =/= Harmful

    Just because something is non GMO or "free from chemicals" doesn't make it superior by default.
    If that is his whole USP, then I am not impressed.

    Also they don't seem to use any kind of innovative tech in their production. On the contrary they are using rather traditional techniques, not automated by any means.

    Am I missing the point of this video or is there some hidden innovation going on there?

  3. You can’t just assume that because an ingredient has a ”chemical” sounding name that it’s bad or unhealthy? All ingredients are technically chemicals just some are not called by their ”chemical name” Really quite a terrible video because you don’t adress whether the things assumed to be bad in this video are actually bad at all.

  4. 1. Chemistry is awesome and bread-baking is chemistry. 2. Your inability to pronounce something doesn't mean that something is bad. I love fresh homemade bread and only buy from the store in a pinch, but the availability of store bread with preservatives is beneficial to so many different people for many different reasons. Also, I can't help but think that food waste will go up with something like this. Day-old bakery bread is one of the number one things that gets tossed and many people accidentally let fresh loaves go bad. It's cool that you wan to get high quality bread into markets, but doing so under the pretense that bread with preservatives is bad is not a good way to go about it.

  5. the future is in small individual owned shops… where you can find family,friends and neighbors.also with each shop has its own flavor so you enjoy the change of atmosphere each time you go to a different shop.

  6. This is modern witch hunt. These people are delusional. Industrial processes are good and they allow us to have good enough tasting cheap bread. 🥖

  7. They better not put any sodium chloride on these bread and make sure no sucrose, maltose, or lactose ever make it in his products! I don't want any chemicals in them…. Not to mention the deadly Dihydrogen Oxide where it's so common in cooking that 100% of people who come in contact with it die a slow death as they slowly get poisoned! I hate chemicals in my food.

  8. "Nicolas Bernadi is on a mission to mass-produce bread without any chemicals." lol? someone missed a chemistry/biology classes?

  9. I’m gluten free (not by choice I have celiac disease) and when i grow up I want to open a completely gluten free restaurant. One of the main reasons is because the percentage of people with celiac disease is growing and I am a celiac

  10. I'm buying nobody's bread until they remove the hydrogen dioxide. I heard if you breath that in you die. Smfh why is that on you list of ingredients? wAteR? SMFH you should be ashamed of yourself for putting such deadly chemicals into our foods.

  11. Everything is made up of chemicals so it’s impossible to make chemical free bread. People need to stop thinking of chemicals as something bad. Our body is literally made up of chemicals and every time you eat chemical reactions are occurring inside you

  12. Chemical fear mongering aside, a bakery loaf of bread is much better flavor than a basic supermarket loaf of bread. I make sourdough bread.

  13. Preservatives and other additives are there for a reason. Not only do they make the bread softer and more palatable, they are also there to prevent harmful organisms from causing people to get sick. I would much rather my bread be soft, delicious, and safe than hard and potentially deadly because it has started growing Aspergillus flavus.

    As others have pointed out, the company is founded on fear-mongering and anti-intellectualism. "oh, the scientific name of vitamin D (Cholecalciferol) is sooooooooo hard to pronounce… therefore it's evil and needs to be removed at all costs!!!!"

  14. Considering how many people bought into the "gluten-free" craze without even knowing what gluten is, this company should be a success.

  15. More healthy bread would be nice.
    A lot of people eat bread, if we have cleaner bread, then we will have better health.

  16. Hooray for authentic high-quality bread available in the supermarket! The "how dare you bash chemicals" commenters are missing the point entirely. Even they would admit that this is better bread that they would rather eat than the cheap shelf-stable industrial almost ersatz bread product you find at cheap commonplace markets.

    Whether the preservatives are harmful or not, their absence denotes that the bread is fresh and good and therefore doesn't need them. The best bakeries in the world bake bread just like the home baker: flour, water, salt, and yeast. That's all we need in a basic loaf of bread. Don't tell me that that loaf of Wonder Bread is better than a fresh baguette from a good boulangerie.

    This bakery is producing traditional, high-quality bread on an industrial scale. He deserves applause. He brags that they don't need to use any of the additives in other industrial breads, not only to appeal to ignorant fears about chemicals but more importantly to prove by the simplicity of his ingredients that he is baking the way a master baker would. With the same few ingredients you yourself would probably choose if you were making or buying fresh bread. Hardly anyone would ask that their fresh bread contain some long weird tasteless chemical additive, likely not extensively tested for it's impact on human health, that they've never heard of and is only ever added when bread isn't served fresh. I don't want bread loaded with a bunch of stuff to make it resist mold in a plastic bag for three weeks. I want real bread that turns stale the next day. Like most people, I most enjoy eating quality bread made in the style of traditional bakeries.

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