The appearance of artisanal bakeries improved the quality of bread in Hungary

By: Trademagazin Date: 2024. 08. 09. 11:02

The spread of artisanal bakeries in recent years has had a significant impact on the Hungarian bakery industry. Szabolcs Szabadfi, popularly known as “Szabi pék”, one of the pioneers in popularizing artisanal bread-making, said that the appearance of artisanal bakeries generally improved the quality of bread in Hungary. This change is also facilitated by the Kenyérlelke Festival, which will take place on August 20 in Budajenő.

Speaking to InfoRádio, Szabadfi Szabolcs emphasized the beneficial effects of sourdough bread. According to him, sourdough bread is not only tastier, but also easier to digest, as it is better for the body thanks to the long-aged dough. Due to the fermented dough, the consumption of such breads does not cause digestive problems, so it is also an ideal choice for those who are sensitive to traditional bread.

The personal experience of Szabadfi Szabolcs also supports the growth of interest in artisanal breads. Many people who have tried making their own bread have decided to abandon store-bought bread in favor of artisanal bakeries. During the Covid period, Szabadfi encouraged people to try making bread with their own hands, so they could personally experience the difference.

The Kenyérlelke Festival plays an important role in the promotion and education of artisanal bakeries. Various panel discussions will take place at the event, the topics of which include the challenges of newly opened bakeries, the raw material procurement situation, and the benefits of consuming sourdough bread. This year’s festival is now in its tenth year and attracts a professional audience including bakers, farmers and producers.