Feature synopsis: Sourdough and Rye Bread

As artisan-style breads including sourdoughs and rye become increasingly mainstream, how can bakers and retailers stand out from their rivals?

British Baker insight feature

  • Publication date:  4 April 2018
  • Editorial submissions deadline: 5 March 2018
  • Editorial contact: ashley.williams@wrbm.com

This feature will explore the different flavour profiles, bread and roll formats and marketing that can be used to attract consumers

Other topics to be included in the feature will include free-from sourdough and the use of sourdough in products other than bread, such as biscuits and pastries.

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