Rise of Artisanal & Sourdough Breads

Bread has been a staple food item from times immemorial. Simple unleavened flatbreads are believed to have been made by Natufian hunter-gatherers in Jordan as early as 14,500 B.C. This staple has undergone a tremendous transition over the centuries. Today, the conventional, leavened bread, commonly available in bread stores, is considered to be a staple for the layman. However, for the health conscious there is the option of sourdough artisan breads which are slowly becoming popular in the country. As the awareness of maintaining proper health increases, particularly among the young population, the demand for artisan bread is expected to rise over the years. Ashok Malkani examines the different aspects of artisan sourdough breads and its future.

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Bread is one of the most popular staple foods in India. Changing lifestyles and urbanisation have been responsible for the growing market for bread. The demand for bread in India, which according to TechSci Research, was valued at $ 2.36 Billion in 2024 was expected to reach $ 4.37 Billion by 2030 with a CAGR of 10.8% during the forecast period (2025-2030).

But, as mentioned, the changing lifestyles and the growing desire for tasting new and healthy varieties of food, has seen a growing shift, particularly among the younger generation, to opt for sourdough and artisanal breads, which are considered to be healthier than conventional bread due to a lower glycemic index, improved digestibility from fermentation that breaks down phytates and a greater nutrient content.

Bread has been undergoing changes since its inception. The history of Indian bread can be traced back to Harappan traditions of simple flatbreads like chapati and roti, using local grains like wheat, millets and rice, with regional variations like the hard Rajasthani baati and South Indian lentil-based crepes.

One would be surprised to learn that there is no history of ovens or baking traditions in India. So, how did bread find its way into the country? Portuguese, who ruled a few parts of India for some time, were the ones who introduced the concept of bread in the country. They found it difficult to find items like an oven or yeast to make their bread here. So, a Portuguese baker created a spongy wonder that eventually came to be known as pao or pav. He used whole wheat instead of maida and replaced yeast with a few drops of toddy. He made an improvised version of an oven which had a hot surface. As time went on, the Portuguese began baking varieties of bread apart from the classic old pao.