The future of bread at Bakery 3.0
The fourth edition of Bakery 3.0 was held in Milan on 12 November. This event, which focuses entirely on the world of bread baking is organised by Italian Gourmet through the magazine Il Panificatore Italiano, and is sponsored by the category associations Club Arti & Mestieri, Assipan, CNA, Confartigianato, Fippa and Richemont Club.
The symposium is structured around three key aspects of artisanal baking: production, organisation and advertising, and addressed all the important issues that are currently the subject of much debate, including the thorny question of pricing. Roberta Parollo gave a talk on ways of “using” it rather than merely “enduring” it.
Giuliano Pediconi and David Bedu illustrated how technology can improve the lives of bakers and their products..
Antonella Romano and Mauro Maurizi delighted the audience with an intriguing professional session on how to create a successful team. The day also had an international flavour, thanks to a contribution by Johannes Torpe, a Danish designer (or ‘design activist’, as he likes to think of himself) who showed how imagination, passion and artistic flair can help create a successful brand.
Social media as a way of attracting new customers was the subject of Flavia Bucci’s talk, and the round table debate asked the question: can today’s bakery become tomorrow’s pastry shop?
The event also featured the eagerly-anticipated Bakery of the Year Award, organised in collaboration with HostMilano. The three winners were Spinnato of Palermo (best organisation), Panificio Moderno of Rovereto (best advertising), and Panificio Dolce e Salato di Patrick Zanesi in Liscate (near Milan), which took the coveted best production prize.
The next edition of Bakery 3.0 will be held in the autumn of 2018.