The future of factory-made bread might be a lot tastier than you think

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Nicolas Bernadi’s bread factory runs 24 hours a day, churning out organic breads, croissants, quiches—many destined for bakeries across San Francisco or the shelves at Costco. His goal is simple: scaling high-quality baked goods without ingredients that read like a long chemistry list.

So he uses the best ingredients, a precise and repeatable process, and taste-tests everything for deliciousness. Bernadi thinks this artisanship has been lost in industrialized baking, and that one day his process could help improve the Starbucks and the McDonald’s of the world.

Watch our video to take a look inside his bread factory.

Source:  qz.com

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