CRAFT BREAD BAKING: A REVIEW OF TECHNOLOGICAL AND MANAGEMENT DETERMINANTS
DOI:
https://doi.org/10.31548/humanhealth.2.2026.113Keywords:
innovative food systems; quality management; food supply chains; functional properties of raw materials; market differentiation; competitiveness of enterprisesAbstract
The article presents a comprehensive analysis of the current state and development prospects of craft baking as a strategic segment of the food industry, contributing to Ukraine's food security. The objective of this review is to identify the technological and sociocultural factors determining the sector's transformation amid global challenges and the conditions of martial law. The study examines the dynamics of bakery product consumption in Ukraine and the evolution of consumer behavior patterns. A conceptual transition from quantitative production indicators to qualitative ones – as declared by the Bread Initiative (Brussels, 2016) and the Memorandum of European Producers – is substantiated. The study's methodological framework is grounded in an interdisciplinary approach that integrates technological and managerial analysis with quality and safety assessment in craft baking. A differentiated classification of craft products is proposed according to their physiological impact on the human body and consumer characteristics. The advantages of craft bakery production are analyzed. Constraints of craft technologies are identified, including risks of microbiological instability in sourdough cultures and the complexity of standardizing operational processes. Directions for ensuring the safety of craft products are outlined, along with risk groups associated with sourdough microbiota instability. The review encompasses an analysis of craft bakery business models – ranging from full-cycle bakeries to franchise networks. It is determined that the profitability of micro-bakeries may reach 50–60%; however, their development is constrained by the absence of a unified standardization framework and limited scalability. The study's outcome is a strategic selection matrix for production formats in the craft baking market. The review confirms that the revival of national baking technologies, in synergy with innovative sustainable development approaches, constitutes an alternative strategy for advancing contemporary baking.
Received: March 21, 2026; Accepted: May 22, 2026; Published: June 22, 2026.
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