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

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.