Are we making the best bread in history?

The bakery sector is undergoing an extraordinary period of evolution. There has never been such a wealth of knowledge regarding fermentation, sourdough, raw materials, artisanal processes, and technology applied to the trade.

In this round-table discussion, four leading figures in the sector will analyse whether we are truly in the best era in history for making bread. They will address issues such as the revival of traditional varieties, the importance of protected geographical indications, innovation in bakeries, and new consumer demands.