From the baker or from the supermarket: where is the better bread?

From the baker or from the supermarket: where is the better bread?

In Germany, bread is more than just a food; It is an important part of the culture and everyday life of people. In 2023, consumers bought over 1.6 million tons of bread in Germany, according to the Central Association of the German Bakery. But while the bakery trade relies on tradition and craftsmanship, supermarkets and discounters perform with mass products that recover invisible risks for many consumers.

The big supermarket chains such as Aldi, Lidl and Rewe have established themselves as popular contact points for bread and baked goods. With self-service counters, customers can access without a long job process, which increases the attractiveness of this form of shopping. According to a survey, almost 20% of consumers prefer to buy their buns in supermarkets than the traditional baker. The reasons are obvious: the low prices and fast availability are incomparable advantages for hectic modern everyday life.

The truth behind the supermarket bread

But behind this convenience there is an uncomfortable reality: the bread on the shelves of the supermarkets is often not what it seems to be. Instead of careful, traditional preparation, the pastry is often the result of machine production. These so -called "dough pieces" are frozen and then only baked in the markets. A crucial difference to craftsmanship baked bread, which is often made from freshly prepared dough with a larger fermentation period, which gives the bread the typical taste and texture.

Another questionable feature are the artificial additives that are used to extend durability. In order to make the bread appear fresh for weeks, supermarkets use enzymatic additives. These enzymes, which do not always have to be mentioned on the ingredient lists, can include up to 250 different substances in the baked goods. This means that the product not only appeals to the customer, but also raises health concerns.

Health risks from enzymes and additives

While most consumers enjoy the advantages of freshly baked bread in the supermarket, certain additives can cause health problems. People with a sensitive digestive system or irritable bowel syndrome in particular could suffer from abdominal pain or digestive disorders. The so-called fodmaps (fermentable oligo, di- and monosaccharides and polyols)- special sugar types- are often the cause of these symptoms. These difficult to digest carbohydrates can cause considerable inconvenience in some people.

The risks associated with the consumption of standard bread from the supermarket also raise the question of what this means for the future of traditional bakeries in Germany. The number of manual businesses has been falling for years. From 2009 to 2019, the number of bakeries decreased from around 15,000 to around 10,500, which indicates a hard competition against the inexpensive discounter products.

An example of the challenges that many bakeries face, is the case of "Lila Bäcker", who had to register bankruptcy in October 2023. This closure received media attention, although the company referred to the increased energy and raw material prices in its statement, which were decisive for the closure. It turns out that the competition from the discount sector is only part of the problem, but it certainly contributes to the pressure on the traditional bakery culture.