Artisanal Bakery Declares "Industrial Bread is the Enemy," Advocates for Quality and Tradition

Madrid, Spain – A local bakery, FU.BA, is challenging the perception of modern bread, particularly industrial varieties, through a recent online video. The video highlights common consumer frustrations, such as the poor quality and texture of supermarket bread, including gluten-free options. In the video, a representative from FU.BA demonstrates how industrial baguettes often lack a distinct crust and crumb, easily breaking apart or feeling overly chewy. He contrasted this with an artisanal loaf, emphasizing its crunchy crust, a longer fermentation process designed for better digestion, and a soft, spongy interior. The sound of the crust crackling when cut was specifically noted as a hallmark of quality. "The enemy is not bread itself; the enemy is the industrial bread we are currently consuming," the FU.BA representative stated, advocating for a return to traditional baking methods. The video concludes by inviting consumers to visit their establishment in Madrid, positioning their products as "the future of bread." This initiative by FU.BA sheds light on growing consumer awareness regarding food quality and the distinctions between mass-produced and artisanal products.

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one month ago

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