1) Artisan baking is growing in popularity as consumers demand more authentic and natural products made with fresh, local ingredients. 2) However, the training and skills required for artisan baking have declined significantly over the past few decades due to reductions in apprenticeship and technical college training times. 3) In order to meet growing consumer demand and compete globally, the author argues that baking education and training needs to be strengthened and reversed to develop the skills and knowledge required for artisan techniques.

1. Artisan Baking
Fad or Future?
Brett Noy
Uncle Bobs Bakery
Southern Cross Baking Group October 2011

2. WARNING!
Not since the trades transition into the no time dough method of
baking, have we seen such potential for the reshaping of
baking, not just in this country, but internationally!
Whether it is positive or negative,
it is ours to choose!

3. 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.

4. 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.

5. 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.

6. 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.

7. 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?

8. 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,

9. Skills loss
450 416
400
350
300
Weeks
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

10. 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!

11. Moving Forward
 We must educate and train to secure our industries future.
 Reverse the current demise of our bakery education system.

12. 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

13. 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.

15. 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

16. 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.

17. 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.

18. 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.