sample case study about bread and pastry

CASE STUDY: baking and selling real bread

Laura sevier.

Michael Goetze, the German-born baker and founder of the All Natural Bakery in Bury St. Edmunds, Suffolk, is not a fan of British bread.

‘Fluffy, slightly sweet and packed in plastic bags – uugghh!’ he says. ‘It’s like children’s food: no flavour, easy to swallow and easy to chew – you barely need teeth to eat it.’

Moving to England 10 years ago, he missed his native crusty rye loaf so much he started to bake his own. A former horticulturalist, he had no plans to bake for a living until he bought a mobile wood-fired oven and began to serve hot fresh bread at local farmers’ markets. His bread proved so popular he began to supply shops in Cambridge, baking at home with the oven mounted on the trailer in his garden. Now he has his own bakery and employs three bakers, a part-time bookkeeper and two drivers. They make around 1000 loaves a day, supplying 50 wholefood shops in East Anglia and about 50 in London, and all the recipes are Michael’s own.

‘I follow certain basic principles but I do it to the way I like, ignoring the rules about how you should make bread. After all, it might even turn out to be a little bit better than before,’ he says. ‘The key is to be different, to be more adventurous.’

In order to learn various methods, he’s read English, French and German books on the history of breadmaking and has tried out many bread recipes. Wherever possible he uses organic ingredients. Wheat flour is stone-ground at the Letheringsett Watermill, the only working watermill left in Norfolk . ‘It would be cheaper to use normal flour but their flour is just unbeatable, and I like the people who run it,’ Michael says. He also makes bread from spelt, rye and kamut flour, ‘older types of grain that are better for you.’

Bread is made in the traditional way with no artificial emulsifiers, preservatives or enzymes. ‘I don’t use any of these so called bread “improvers”,’ Michael says. ‘We mix the doughs at a low speed and allow them to rise slowly so they can develop maximum flavour. Apart from mixing, it’s all done by hand.’

All his bread is sourdough bread made with his own sourdough ‘starter’ (flour and water fermented in a warm place over a period of seven to 10 days, the sourdough culture that forms contains lactobacillus, acidophilus and a range of wild yeasts). The advantage of sourdough is that the bread is easier to digest. The lactobacillus is important for proper digestion of complex carbohydrates and the slow fermentation allows the grains to be ‘pre-digested’, allowing nutrients to be absorbed and metabolized more easily.

A few varieties contain a slow acting, artisan baker’s yeast but most are yeast free. And because he doesn’t add milk or whey powder, his bread is vegan too. ‘There is something for everyone,’ he says – everything from Suffolk cob (a white, light sourdough) and dark ‘100 per cent rye’ to speciality breads topped with olive oil and rosemary or Godminster cheddar. Making sourdough loaves can take up to 16 hours. Compare this to a standard modern yeasted loaf, made in just three. Michael’s is a breadmaking process that certainly goes against the mainstream grain.

‘What I do is a bit old fashioned and romantic,’ he says. ‘Its long fermentation is a bit backward looking. You could say I make “slow bread”.’ Okay, so an artisan baker may not be in a position to churn out thousands of loaves an hour like a modern industrial plant bakery, but imagine a new wave of small bakeries in villages, towns and cities, providing good, fresh bread on a wide scale...

In an age when our breads are some of the most processed products in the food industry, Michael and others like him are revivers and preservers of tradition, saviours of the modern loaf. His have taste, bite and nutrients that are the result of quality ingredients and a skilled baker. Surely the best thing since unsliced bread?

For more information, see www.allnaturalbakery.co.uk

A good loaf is hard to find. . .

The rise of ‘fast bread’

Making bread used to be an art mastered by the local baker, a skilled and patient process of mixing water, flour, yeast and salt; kneading the dough, letting it rise; shaping it, letting it rise and then baking it. These days, however, only two per cent of the bread sold in the UK is made by small craft bakeries; 81 per cent is made by 11 large plant bakeries and supermarket in-store bakeries make the remaining 17 per cent.

The age-old method of bread-making has largely been abandoned in favour of the industrial, high speed Chorleywood Process. The dough is made in three minutes using intense, high-speed mixing; basic ingredients can be transformed into a sliced loaf in less than three hours. To keep it speedy, as much as three times the amount of yeast you’d find in craft bread is used. Extra ingredients are added: enzymes to help it rise and soften; wheat protein (gluten), emulsifiers and preservatives. There may also be soya to whiten, sugar to sweeten and milk (or whey powder) to soften. The industrial loaf will, by law, be ‘fortified’ with artificial vitamins and minerals to make up for the nutrients that are lost in the modern wheat-growing and milling process.

How bread lost its goodness

Grown in a fertile, well-nourished soil, wholegrain wheat is rich in vitamins and minerals. But from seed to harvest, non-organic wheat crops may be sprayed up to eight times with pesticides, fungicides and herbicides. They’re also sprayed with Chloremquat, a plant growth hormone that strengthens the wheat straws weakened by nitrogen fertilizer. Wheat is treated with a variety of pesticides in the grain store, too. According to research published in 2005 by the UK’s Pesticide Residues Committee (PRC), 53 out of the 72 ‘ordinary’ breads tested were found to be contaminated with residues.

Most commercial flour is roller-milled through steel hammer heads, a process which destroys up to 80 per cent of the nutrients in the grain. The bran and wheat germ are lost, along with many of the vitamins (especially vitamin B), minerals and essential fatty acids. By law, the miller must add back various synthetic vitamins and minerals, some of which may even be harmful. There is evidence, for instance, that excess iron from fortified flour can cause tissue damage.

Stoneground flour (a traditional method in which the grains are rubbed between two stones) or flour milled with slow-speed steel hammer mills retain the minerals, vitamins and essential fats that are lost in other methods of flour production

Where else to buy good bread:

Artisan bread www.artisanbread.ltd.uk

Celtic Bakers www.thecelticbakers.co.uk

The Authentic Bread Company www.authenticbread.co.uk

The Village Bakery www.village-bakery.com

Flour Power City Bakery www.flourpowercity.com

Hobbs House Bakery www.hobbshousebakery.co.uk

This article first appeared in the Ecologist March 2008

Donate to The Ecologist and support high impact environmental journalism and analysis.

CASE STUDY: growing fruit and veg in the city

CASE STUDY: setting up an organic market garden

CASE STUDY: getting good, local food into hospitals

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Changing Purchase Intentions Toward Bread and Pastry Products as an Example of Ephemeral Aroma Marketing

• Conference paper
• First Online: 05 September 2023
• Cite this conference paper

• Jiří Zelený   ORCID: orcid.org/0000-0003-3910-2816 7 ,
• Lada Petránková 8 ,
• Anna Kubátová   ORCID: orcid.org/0000-0002-9955-3777 9 ,
• Jan Barták 7 &
• Lenka Turnerová 10  

Part of the book series: Smart Innovation, Systems and Technologies ((SIST,volume 344))

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This paper demonstrates that the typical digital phenomenon of ephemeral marketing can also appear in the case of food when triggering multiple senses, such as smell and taste. Five traditional Czech bread and pastry products (BPPs) were chosen, each produced by a large national producer, a medium-sized regional producer, and a local bakery. We then aimed to identify how the selection between competing BPPs takes place with a focus on their sensory aspects. A sensory evaluation by 105 untrained consumers showed that aroma was the only sensory factor not differentiating the preferences. Two focus groups with regular consumers of BPPs explained that the aroma of certain BPP neither influences choices when eating BPP nor subsequent purchase decisions. The only exception was the traditional bread with a sourdough starter, where the aroma was essential in both sensory evaluation and focus groups. Paradoxically, during the act of shopping itself, the ambient aroma of BPPs in the store is the most significant attractor stimulating non-preferential purchasing decisions. There is a substantial decrease in the importance of the aroma of BPP when comparing the “purchase-consumption” phases. We claim that using qualitative research is crucial, as quantitative categories pre-defined by researchers for the sensory evaluation may block the evaluators from expressing “outside the box” ideas.

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Department of Hotel Management, Institute of Hospitality Management and Economics, Svídnická 506, 181 00, Prague, Czech Republic

Jiří Zelený & Jan Barták

Department of Humanities, Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, 165 00, Prague, Czech Republic

Lada Petránková

Institute for Environmental Studies, Faculty of Science, Charles University, Benátská 2, 128 00, Prague, Czech Republic

Anna Kubátová

Department of Marketing Communications, University of Creative Communication, Na Pankráci 420, 140 00, Prague, Czech Republic

Lenka Turnerová

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Conceptualization, J. Z.; Theoretical background, J. Z.; Methodology, J. Z.; Data collection, J. B., J. Z., L. T.; Statistical evaluation, J. Z.; Writing–original draft, J. Z., J. B.; Writing–reviewing and editing, A. K., J. Z., L. P.; Translation, J. Z., A.K.; Supervision, J. Z., A. K.

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José Luís Reis

Universidade de Santiago de Compostela, Santiago de Compostela, Spain

Marisa Del Rio Araujo

University of Porto, Porto, Portugal

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Zelený, J., Petránková, L., Kubátová, A., Barták, J., Turnerová, L. (2024). Changing Purchase Intentions Toward Bread and Pastry Products as an Example of Ephemeral Aroma Marketing. In: Reis, J.L., Del Rio Araujo, M., Reis, L.P., dos Santos, J.P.M. (eds) Marketing and Smart Technologies. ICMarkTech 2022. Smart Innovation, Systems and Technologies, vol 344. Springer, Singapore. https://doi.org/10.1007/978-981-99-0333-7_33

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Bread vs Pastry (What’s the Difference?)

Have you ever found yourself standing in your kitchen, pondering the distinctions between bread and pastry? These two delightful creations may seem similar, but they’re each on a distinct journey to satisfy your taste buds. From the texture to the ingredients, there’s more to these baked wonders than meets the eye.

The main difference between bread and pastry lies in their composition. Bread, is made from simple ingredients like flour, water, and yeast. On the other hand, pastries are a bit more decadent, using ingredients like butter, sugar, and eggs that create their rich and flaky goodness. 

But there’s more to it than just the ingredients – the way they’re prepared and the purposes they serve also set them apart. So, join us as we delve into the nuances of bread and pastry, exploring their differences, similarities, and the various variations that make each bite a unique experience.

Differences

Differences in Ingredients

Bread and pastry might seem similar at first glance, but they have distinct differences when it comes to their ingredients. Bread is made from a few basic components: flour, water, yeast, and sometimes salt. The magic happens when yeast ferments the dough, creating air bubbles that give bread its characteristic texture. On the other hand, pastries are a bit more indulgent. They often contain flour, butter, sugar, and sometimes eggs. The buttery richness of pastries gives them a melt-in-your-mouth quality that’s hard to resist.

Texture Matters

One of the key differences between bread and pastry is their texture. Bread is generally known for its chewy and slightly dense texture. The yeast in bread dough produces gluten, a protein that gives bread its elasticity. This is why you can find a variety of bread with different levels of chewiness, from the softness of white bread to the heartiness of whole-grain varieties.

Pastry, on the other hand, is all about that flaky goodness. The high fat content in pastries, usually from butter, creates layers that puff up during baking. When you bite into a well-made pastry, you’re met with a delicate, airy, and buttery sensation. It’s the kind of texture that crumbles beautifully and makes every bite delightful.

Sweet vs. Savory

Another major difference between bread and pastry is their intended use. Bread can be a versatile canvas for both sweet and savory creations. You can have a classic PB&J sandwich on a slice of bread, or you can spread avocado for a trendy brunch. It’s your call! Bread is like that friendly neighbor who gets along with everyone.

Pastries, however, lean more towards the sweet side. Think of those delectable croissants, Danish pastries, and fruit tarts that are a staple in bakeries. Pastries have a natural affinity for fillings like fruits, custards, and chocolates. They’re the sweet treat you reach for when you want to indulge your sweet tooth.

Preparation Techniques

The way bread and pastries are prepared also differs. Bread-making involves a series of kneading, resting, and rising stages to develop the gluten and allow the yeast to work its magic. It’s a patient process that requires time and attention.

On the flip side, pastry-making is more delicate. The goal is to keep the butter cold and distinct from the flour until it’s time to bake. This involves techniques like “cutting in” the butter and folding the dough to create those layers. Patience is still key, but pastries require a lighter touch and a knack for precision.

Versatility vs. Decadence

In a nutshell, bread is your trusty everyday companion. It’s there to make your sandwiches hearty and your soups complete. Bread is like your reliable work friend who’s always there when you need them.

Pastry, on the other hand, is like that luxurious dessert you save for special occasions. It’s the treat you savor, knowing that its rich flavors and textures are meant to be enjoyed in moderation.

Similarities

Baking 

Both bread and pastry owe their deliciousness to the magic of baking. The oven transforms raw dough into golden masterpieces, filling your kitchen with mouthwatering aromas. Whether it’s the satisfying smell of a loaf of bread or the sweet fragrance of a pastry, baking is where the real enchantment happens.

Dough 

While the ingredients and techniques might differ, both bread and pastries involve a certain level of dough handling finesse. Kneading, rolling, and shaping are skills that bakers of all kinds need to master. Whether you’re folding layers of pastry to create that sought-after flakiness or shaping a loaf of bread for that perfect rise, your hands are your most valuable tools.

Cultural Connections

Bread and pastry have managed to weave themselves into the fabric of cultures around the world. Every corner of the globe has its own version of these beloved baked goods. Think of the baguette in France, the naan in India, or the empanadas in Latin America. These foods don’t just nourish our bodies; they nourish our connections to different cultures and histories.

Homemade Happiness

There’s something incredibly satisfying about creating your own bread or pastries from scratch. The process of mixing, kneading, and watching your creations rise can be therapeutic. Whether you’re baking a simple loaf of bread or crafting an intricate pastry, the act of creating something with your own hands is a joy that can’t be replicated.

Both bread and pastry often have deep ties to family traditions and cherished memories. Many of us can recall the aroma of freshly baked bread filling our grandparents’ kitchen or the joy of biting into a pastry made from a secret family recipe. These baked treats have a way of bringing generations together and creating moments of shared happiness.

Versatility

While we previously discussed the versatility of bread, it’s worth mentioning that pastries can also surprise us with their adaptability. While they’re often associated with sweet indulgences, savory pastries are a hidden gem. Think of savory turnovers filled with vegetables, cheese, or meat – they’re like a delicious secret waiting to be discovered.

Simple Ingredients, Complex Flavors

Despite their differences in ingredients, both bread and pastries prove that even simple components can lead to complex and delightful flavors. A loaf of bread made from just flour, water, yeast, and a touch of salt can offer a wide range of tastes depending on its type and preparation. Similarly, the marriage of butter, flour, and sugar in pastries can create a symphony of flavors that dance on your taste buds.

Now that we’ve explored the differences and similarities between bread and pastry, let’s dive into the world of variations that these delightful creations offer. From different types of bread to a wide array of pastries, there’s something for every palate to savor.

Bread Variations

• Sourdough: This tangy bread is a favorite among many. The secret lies in its natural fermentation process, giving it a distinct flavor and chewy texture.
• Baguette: The iconic French baguette is all about that crispy crust and soft interior. It’s perfect for making sandwiches or enjoying with a smear of butter.
• Whole Wheat: For those seeking a heartier option, whole wheat bread offers more fiber and nutrients. It’s a healthier choice that doesn’t compromise on taste.
• Ciabatta: With its rustic appearance and irregular holes, ciabatta is known for its chewiness and versatility. It’s great for making panini sandwiches or simply dipping into olive oil.

Pastry Variations

• Croissants: These buttery, flaky pastries originated in France and have become a global sensation. Whether plain or filled with chocolate or almond paste, croissants are a breakfast treat.
• Danishes: With their swirls of buttery dough and sweet fillings, danishes are perfect for those who love a balance of pastry and fruitiness.
• Éclairs: These elegant pastries are made from choux pastry filled with cream and topped with chocolate glaze. They’re a decadent delight for special occasions.
• Turnovers: Savory or sweet, turnovers are like little pockets of joy. They’re made by folding pastry dough over a filling and baking until golden and delicious.

Fusion Creations

Bakers and chefs around the world have taken the art of bread and pastries to new heights by infusing them with unique flavors and ingredients. Imagine a savory bread infused with herbs and cheese, or a pastry filled with exotic fruits and spices. These fusion creations offer a glimpse into the endless possibilities of combining traditional techniques with modern tastes.

Regional Delicacies

Every culture boasts its own bread and pastry specialties, each with a distinct character that reflects its origins. From the buttery pastries of Austria to the spicy breads of India, exploring regional delicacies can be a delicious way to travel the world through food.

Vegan and Gluten-Free Options

As dietary preferences evolve, so do the offerings of bread and pastries. Today, you can find a variety of vegan and gluten-free options that cater to different dietary needs. These alternatives often rely on innovative ingredients to recreate the flavors and textures we love, making it possible for more people to enjoy these treats.

Final Thoughts

In the journey through the realms of bread and pastry, it’s clear that these two culinary wonders have a way of connecting us through our senses. Whether you find comfort in the familiar taste of a freshly baked loaf or the excitement of discovering a new pastry variation, these treats have a special place in our lives.

The differences between bread and pastry remind us of the diverse paths that creativity can take. From the simplicity of a basic bread recipe to the intricacies of crafting delicate pastries, both offer a canvas for culinary exploration. Each bite is a testament to the skill and dedication that bakers pour into their craft, transforming simple ingredients into edible art.

So, as we explore the similarities, embrace the variations, and savor the flavors of bread and pastry, let’s take a moment to appreciate the artisans who bring these delights to our tables. Whether it’s the local bakery or a homemade creation, every slice of bread and every bite of pastry carries a piece of tradition, culture, and human connection. In the end, whether you’re enjoying a flaky croissant or a hearty slice of whole wheat, remember that the magic lies not only in the taste but also in the shared experience of enjoying these simple yet profound pleasures.

Can bread be considered a pastry?

While both bread and pastries are baked goods, they belong to distinct categories. Bread is typically considered a staple food made from basic ingredients like flour, water, yeast, and sometimes salt. Its main purpose is to provide sustenance and can be a part of daily meals. On the other hand, pastries are a bit more indulgent, often made with ingredients like flour, butter, sugar, and eggs. The high fat content in pastries gives them a flaky texture that sets them apart from the chewy nature of most bread.

Why do some pastries and breads have similar textures?

It’s true that some pastries and breads might share similar textures, like the flakiness found in both croissants and puff pastry. This resemblance can be attributed to the technique of layering butter or fat within the dough. While the overall ingredients differ, the principle of creating multiple layers through folding and rolling is what contributes to the delicate, airy texture in both cases. So, while they may look and feel alike in some instances, the ingredients and preparation methods remain distinct.

Can you turn bread dough into pastries?

In theory, you could use bread dough to create pastries, but the result might not be exactly the same as using traditional pastry dough. The texture and taste could differ due to the distinct ingredients and techniques involved. Bread dough relies on yeast for fermentation, which leads to a denser and chewier result. On the other hand, pastry dough contains more butter and is often layered through folding, resulting in a lighter and flakier texture. So, while you might experiment with using bread dough for pastries, don’t be surprised if the outcome doesn’t match your expectations.

What’s the secret behind the flavor of bread and pastries?

The flavors of bread and pastries are derived from the interaction of their ingredients during the baking process. In bread, the yeast ferments the dough, creating carbon dioxide gas that causes the dough to rise. This fermentation process not only gives bread its texture but also imparts a slightly tangy flavor. For pastries, the high fat content from butter creates layers and contributes to a rich, buttery taste. Additionally, sugar and flavorings like vanilla or chocolate can enhance the taste of pastries. So, while both bread and pastries start with basic ingredients, it’s the chemistry of baking that brings out their unique flavors.

Is there a healthier option between bread and pastries?

When it comes to health, the answer can be a bit nuanced. Whole-grain bread, for instance, offers more fiber and nutrients compared to refined white bread, making it a healthier option. However, pastries, with their buttery and sugary composition, tend to be higher in calories and fat. If you’re looking for a healthier choice, opting for whole-grain bread or choosing pastries in moderation is a good approach. Remember, both bread and pastries can be enjoyed as part of a balanced diet, but being mindful of portion sizes and ingredients can help you make healthier choices.

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BREAD AND PASTRY PRODUCTION NCII MODULE

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LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NCII

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Health-promoting properties and the use of fruit pomace in the food industry—a review.

1. Introduction

2. article search methodology, 3. health-promoting properties of fruit pomace, 3.1. antioxidant properties, 3.2. anti-diabetic properties, 3.3. anti-inflammatory properties, 3.4. antibacterial properties, 4. the use of fruit pomace in the food industry, 4.2. sweet snack products, 4.3. extruded snacks, 5. conclusions, author contributions, conflicts of interest.

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Share and Cite

Raczkowska, E.; Serek, P. Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review. Nutrients 2024 , 16 , 2757. https://doi.org/10.3390/nu16162757

Raczkowska E, Serek P. Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review. Nutrients . 2024; 16(16):2757. https://doi.org/10.3390/nu16162757

Raczkowska, Ewa, and Paweł Serek. 2024. "Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review" Nutrients 16, no. 16: 2757. https://doi.org/10.3390/nu16162757

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