Babette’s Bread is located in Johannesburg and boasts easy-to-digest bread made using traditional artisan baking techniques and high-quality natural ingredients. The brand was launched by Babette who apprenticed with French Master Baker Gerard Rubaud. She learned how to cultivate and maintain traditional Levain and brought her sourdough culture back to South Africa to bake fresh sourdough loaves weekly.
Babette's Bread is made from carefully selected and locally sourced stoneground flour, water, sea salt, and yeast and boasts no commercial yeast. In addition, the slow fermentation process assists the gluten in the bread to break down, ensuring the bread is easier to digest. This artisanal approach to bread making results into a unique and flavorful bread.
Easy-to-Digest Sourdough Breads
Babette’s Bread is Made in South Africa Without Commercial Yeast
Trend Themes
1. Artisan Bread Making - The trend of artisan bread making is disrupting the commercial yeast-based bread industry by offering unique and flavorful bread made with natural ingredients and traditional techniques.
2. Alternative Baking Techniques - The trend of using alternative baking techniques, such as slow fermentation, is disrupting the traditional bread industry by providing easier-to-digest options for consumers.
3. Locally Sourced Ingredients - The trend of using locally sourced ingredients in bread-making is disrupting the traditional supply chain in the bread industry by offering high-quality and sustainable products.
Industry Implications
1. Artisan Baked Goods Industry - The artisan baked goods industry has the potential to capitalize on the trend of artisan bread making by offering a wide variety of unique and flavorful bread options.
2. Health and Wellness Industry - The health and wellness industry can benefit from the trend of alternative baking techniques, as it provides easier-to-digest bread options that cater to consumers with specific dietary needs.
3. Local Food and Agriculture Industry - The local food and agriculture industry can seize the opportunity to supply locally sourced ingredients to the bread-making industry, catering to the growing demand for high-quality and sustainable products.