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October 2011 Artisan baking, fad or future
 

October 2011 Artisan baking, fad or future

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Small Business Internet Marketing by http://www.localentrepreneur.com.au

Small Business Internet Marketing by http://www.localentrepreneur.com.au

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    October 2011 Artisan baking, fad or future October 2011 Artisan baking, fad or future Presentation Transcript

    • Artisan Baking Fad or Future?Brett NoyUncle Bobs BakerySouthern Cross Baking Group October 2011
    • WARNING!Not since the trades transition into the no time dough method ofbaking, have we seen such potential for the reshaping ofbaking, not just in this country, but internationally! Whether it is positive or negative, it is ours to choose!
    • Who would of thought? 20 years ago we were ► Drinking instant coffee ► Drinking water from a tap ► VB and XXXX were the only beers to drink Ice-cream , biscuits, pasta, oils, milk, it’s happening right across the food spectrum Artisan Breads and Pastries are moving the same way, people want something more, the demand is there and growing.
    • The Cause Increased Travel Migration Consumer demand derived from increased awareness and education through mainstream media. Master Chef Junior Master Chef Cooking Shows Magazines A more educated consumer means greater expectation and product awareness.
    • The Effect A move away from premix based products that fail to deliver flavour derived from natural sources. Greater authenticity in international products. Demand for signature products with personal branding. Increased awareness of Artisan product production value. Ingredient origin awareness. Young people entering the trade with higher training expectations.
    • The Opportunities Develop products from scratch that use fresh and local ingredients. Reduce the impact of supermarket price cutting. Create a significant point of difference between your business and that of your competitors. Attract enthusiastic, informed young people looking for a future in food. Utilize current and future equipment technology to create better work environments, such as day baking, and reduced weekend production shifts.
    • Meeting the Demand With every opportunity comes challenge We have a major issue looming at present, with meeting this demand for Artisan Baked products. Demand for Artisan products are beginning to outstrip our skills and knowledge base. Why?
    • Training Snapshot 1970s – 1985: Dual trade certificate required 8 years and 28 weeks of Tafe training. 1985 – 1995: Reduced to 4 years and 16 weeks of Tafe training. Introduction of competency based training. 1995 – 2005: 4 years and reduced back to 12 weeks of Tafe training. Introduction of flexible delivery. 2005 – Today: Reduced to 3 years and 6 weeks Tafe training, but in many cases no Tafe attendance through use of flexible delivery. Incorporation of private RTO’s,
    • Skills loss 450 416 400 350 300Weeks 250 208 208 200 156 150 100 50 28 16 12 6 0 1970-1985 1985-1995 1995-2005 2005-2011 Apprenticeship Training TAFE Training 62% decrease in training time since 1970
    • A New Vision In order to compete locally and globally for the future we need a new plan We need to take advantage of the interest and demand that is growing in Artisan food products. Education and knowledge is power. In many cases people aren’t making products, not because they don’t want to, or that there is no demand. They simply don’t know how to!
    • Moving Forward We must educate and train to secure our industries future. Reverse the current demise of our bakery education system.
    • Moving Forward Ingredient manufacturing and supply needs to move with demand, and value add through offering training. Utilise state, national and international competitions to continue skills and leadership development of Australian’s in Baking
    • The International Scene Artisan skill and awareness is experiencing a resurgence across the world. Next year will see the first ever black African team from Senegal compete in the Coupe du Monde del la Boulangerie.
    • Asia Pacific This years Asia Pacific round of the Louis Lesaffre Cup, (the International selections for the Bakery World Cup) was the toughest baking contest in the world. At the next Bakery World Cup in Paris, 3 of the 12 teams competing are from the Asia Pacific region: ► Japan ► South Korea ► Taiwan
    • Pride & Passion Asia Pacific is leading the way, European excellence is being taken to another level, driven by commitment to skills, presentation, and increasing consumer demand.
    • Australia Takes it’s Place Australia’s 3rd place finish in Asia and the standard of competition puts us in the top 6 countries in the world. The knowledge and skills gained are being passed on through classes and demonstrations with Southern Cross Baking Group.
    • Time for Change If we are going to take advantage of these current and future opportunities then now is the time to begin the process of change. Time for innovation, leadership, and courage. Time to face the challenges head on. Not everything that is faced can be changed, but nothing can be changed until it is faced.