What is Artisan Baking? How It Differs from Commercial Baking

Baking is both an art and a science, but not all baking is the same. In today’s world, we have two dominant approaches: artisan baking and commercial baking. Whether you’re a home baker, a professional pastry chef, or simply a lover of good bread and cakes, understanding the difference between the two can deepen your appreciation for the craft.

In this blog post, we’ll explore what sets artisan baking apart from commercial baking, the techniques used, ingredient quality, and why artisan baking is experiencing a resurgence.

What is Artisan Baking?

Artisan baking is a traditional approach to baking that emphasises quality over quantity. It is rooted in craftsmanship, with bakers using time-honoured methods to produce breads, cakes, and pastries. Here are some key characteristics of artisan baking:

1. Handmade Process: Artisan bakers rely on skill and intuition rather than industrial machinery. Every loaf of bread or cake is crafted with care, ensuring unique textures and flavours.
2. Natural Ingredients: The focus is on high-quality, whole food ingredients with no artificial preservatives, stabilisers, or additives.
3. Slow Fermentation: When making artisan bread, long fermentation processes (like sourdough) develop deeper flavours and better digestibility.
4. Limited Production: Because artisan baking involves handcrafting, production is naturally smaller, ensuring freshness and attention to detail.
5. Creative Freedom: Artisan bakers often experiment with unique flavours, ancient grains, and seasonal ingredients.

Handmade vs. machine-made baking—artisan bakers craft unique, high-quality goods,
while commercial bakeries prioritise mass production.

What is Commercial Baking?

Commercial baking is the large-scale production of baked goods using industrial processes. This method prioritises efficiency and consistency to meet high consumer demand. Here are the defining features of commercial baking:

1. Mass Production: Commercial bakeries use machinery to produce thousands of identical baked goods in a short amount of time.
2. Preservatives & Additives: To increase shelf life and maintain texture, commercial products often contain stabilisers, emulsifiers, and artificial flavours.
3. Standardisation: Every batch is made to look and taste the same, ensuring uniformity across all products.
4. Efficiency Over Flavour: Speed and cost-effectiveness take priority, which may result in less complex flavours compared to slow-fermented or naturally leavened artisan products.
5. Widespread Availability: Commercial baked goods are found in supermarkets, fast-food chains, and large-scale bakeries worldwide.

Artisan bakers use natural, high-quality ingredients, while commercial
baking often relies on additives and preservatives for mass production.

Key Differences Between Artisan and Commercial Baking

Artisan baking is making a comeback! Consumers are choosing small-batch,
handcrafted goods over mass-produced supermarket bread.

Why Artisan Baking is Making a Comeback

In recent years, there has been a growing movement toward slow food, sustainability, and high-quality ingredients. Here’s why more people are choosing artisan-baked goods over mass-produced options:

• Health Benefits – Fewer additives and better-quality ingredients mean healthier baked goods.
• Better Flavour & Texture – Long fermentation and traditional techniques create superior taste and mouthfeel.
• Support for Small Businesses – Choosing artisan products helps local bakeries thrive.
• Sustainability – Many artisan bakers use organic, locally sourced ingredients with eco-friendly packaging.
  
  

 
Artisan baking is making a comeback! Consumers are choosing small-batch,
handcrafted goods over mass-produced supermarket bread.

A Personal Take on Artisan Baking

I am a massive advocate of artisan baking, as I was trained and brought up to bake and cook from scratch—it comes naturally to me. However, in the last few years, I have truly changed the way I source my ingredients. I’ve done extensive research on sourcing sustainable and regenerative ingredients, focusing on the impact of my purchasing choices—not just on my family’s health but also on the environment.

I believe in eating good-quality food in smaller quantities, savouring both the process of making desserts and the joy of eating them. This philosophy aligns with how the Japanese approach food—luxurious but in moderation. If you’d like to read more about this perspective, check out my blog post: Have Your Cake and Eat It.

Baking from scratch using sustainably sourced ingredients—
why I choose quality over quantity in my baking journey.

Which One is Better?

It depends on your priorities! If you value convenience and affordability, commercial baking offers consistency and availability. But if you prefer flavour, quality, and craftsmanship, artisan baking is undoubtedly the better choice.

For home bakers looking to incorporate artisan techniques, try using organic flours, slow fermentation, and traditional baking methods to elevate your creations.

Both artisan and commercial baking have their place in the world. While commercial baking provides accessibility, artisan baking preserves the heart and soul of true craftsmanship. By supporting artisan bakers and practicing these techniques at home, we can keep the tradition alive and enjoy better-quality baked goods.

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