ARTISAN BAKERY

Artisan bread is a term that has no absolute definition but refers to a style of short shelf-life bread that is usually offered unpackaged (in baskets) and consumed immediately after baking for maximum freshness.

Usually produced in small cottage industries or at homes, made by hand using traditional processing techniques with having longer fermentation times compared to commercial pan bread and rolls.

Artisan breads normally don’t have standard ingredient list, therefore, there is no absolute definition of what ingredients and processing conditions are employed.

Artisan bakers normally use relatively smaller areas to work on their passion on bakery

This category of business is becoming more important in the baking industry as customers are looking for products with different and creative designs, maximum freshness and clean labels. What is artisan baking? The ingredients, the process, the amount of work done by hand or less machine presence, there will never be unanimous agreement on a definition, because it is subjective.

An artisan bakery unit is built in an area of around 100 sq. ft. to 150 sq.ft.

Normally these kitchens need staffs In between 5 to 10 people.

Investment required is in the range of 10 to 15 lakhs.

Equipment’s like dough mixers, proofing cabinet, deck ovens, warmers, display counters, storage racks etc. are commonly used.

Café Cassia,Café Noir, Food hall, Natures basket is few of the many names in this business.