Two key factors drive the movement: increased supply of local specialty grains to support local and regional mills, and new mills at the retail and wholesale bakery level in efforts to complement — but not replace — existing flour supplies.

“Sourdough is deeply embedded in human history. For tens of thousands of years, we have been basing our culture on microbial ecology,” says Erin McKenney, Ph.D., a postdoctoral researcher at North Carolina State University.

A new initiative involves a national group of craft bakers, millers, teachers, students and wheat breeders who joined forces to create pure and simple whole wheat sandwich bread that appeals to all.

As consumer interest in gluten-free products has grown, the category has transitioned from a niche to a mainstream market segment.

In an exclusive interview with Bake magazine, Jonathan Davis, senior vice president of innovation at La Brea Bakery, shares his vision of influential trends coming to the forefront of the craft bread sector in 2020.