Bread is a universal language. Nearly every culture has historical roots in forming judicious combinations of water and grains, seeds, pulses, starches, and other substrates, often functionally lightened with some sort of leavening, and perhaps a dash of salt for flavor. It’s the quintessential expression of science, art, and sustenance.
From this unity, we diversify into myriad delectable directions, as cultures and countries continually interact with their daily bread—at home, in retail bakery storefronts, at the local grocery store, or away from home at a restaurant or food truck. Europe, in particular—the epicenter of the global baking industry—offers a wealth of valuable market perspectives.