From the bakery or the supermarket: where is the better bread?

From the bakery or the supermarket: where is the better bread?

In Germany, bread is more than just food; it is an important part of people's culture and everyday life. According to the Central Association of German Bakers, consumers in this country bought over 1.6 million tons of bread in 2023. But while the bakery trade relies on tradition and quality craftsmanship, supermarkets and discounters sell mass-produced products that pose invisible risks for many consumers.

The large supermarket chains such as Aldi, Lidl and Rewe have established themselves as popular places to buy bread and baked goods. At self-service counters, customers can access items without a long queuing process, which increases the attractiveness of this form of shopping. According to a survey, almost 20% of consumers prefer to buy their bread rolls in supermarkets rather than from traditional bakeries. The reasons are obvious: the low prices and quick availability are incomparable advantages for hectic modern everyday life.

The truth behind supermarket bread

But behind this convenience lies an uncomfortable reality: the bread on supermarket shelves is often not what it seems. Instead of careful, traditional preparation, the pastries are often the result of mechanical production. These so-called “doughs” are frozen and then simply baked in the markets. A crucial difference to artisan bread, which is often made from freshly prepared dough with a longer fermentation time, which gives the bread its typical taste and texture.

Another worrying feature is the artificial additives used to extend shelf life. To keep the bread appearing fresh for weeks, supermarkets use enzymatic additives. These enzymes, which do not always have to be mentioned on the ingredient lists, can comprise up to 250 different substances in the baked goods. This results in the product not only appealing to the customer but also raising health concerns.

Health risks from enzymes and additives

While most consumers enjoy the benefits of freshly baked bread at the supermarket, certain additives can cause health problems. Especially people with sensitive digestive systems or irritable bowel syndrome may suffer from stomach pain or indigestion. The so-called FODMAPs (fermentable oligo-, di- and monosaccharides and polyols) – special types of sugar – are often the cause of these complaints. These difficult-to-digest carbohydrates can cause significant discomfort for some people.

The risks associated with consuming standard supermarket bread also raise the question of what this means for the future of traditional bakeries in Germany. The number of craft businesses has been falling for years. From 2009 to 2019, the number of bakeries fell from around 15,000 to around 10,500, indicating tough competition against low-cost discount products.

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

In summary, buying bread consciously is not just a question of taste, but also of health. Consumers who value high-quality baked goods should be aware of the differences between supermarket and bakery bread and consider the potential health risks when making their food choices.