Clean label ingredients like enzymes help artisan bakers reduce ingredient and labor costs. 
 

Artisan bread can be scaled up according to COO Alexander Salameh, but it must be done so carefully.

The company is committed to high-quality ingredients and fermentation time. 
 

Peter Sonenstein shares how the company has adapted to its own growth to maintain the quality of its products.

Co-owner Anthony Ambeliotis says the difference in product quality has been night and day.

The category’s natural fermentation and simple ingredient list elevates it above conventional pan bread in the minds of consumers. 

Season 15 uncovers the challenges in meeting demand while maintaining artisan quality.

Will supply locally sourced artisan flours.

Freshly milled grains provide freshness and nutritional superiority.

Some are creating a café environment as they develop sturdy breads and tailoring breads to specific cuisines.