Bernd Kütscher: “The Bakery Education System Has Evolved by Integrating Modern Techniques, Technology, and Sustainability”
Bernd Kütscher, the managing director of the National Academy of the Bakery Trade and the German Bread Institute, gives us a tour of the German bakery market and how has the education system for bakers been adapting to the changes in society and the labor market.
Germany has long been at the forefront of baking innovation, combining deep-rooted traditions with cutting-edge technology. The country is home to some of the world’s leading baking equipment manufacturers, pioneering automation, energy-efficient ovens, and smart bakery solutions. German research institutions and universities collaborate closely with the industry, driving advancements in ingredient formulation, sustainable packaging, and digitalization. Additionally, Germany’s strong artisan baking culture fosters continuous experimentation with new grains, fermentation techniques, and healthier alternatives.
All this is based on a centuries-long tradition of educating bakers at the highest standards so they can go ahead and make consistent baked products in the bakeries and plants that serve the final consumer. As the education system for bakers is paramount to understanding the German bakery market, we interviewed Bernd Kütscher, the managing director of the National Academy of the Bakery Trade and the German Bread Institute. He’s been managing the Academy for 19 years. He also manages international baking competitions and the German national team. In June, he will move into the business space and become CEO of one of the market-leading bakeries in Germany.
How would you describe the overall health of the German bakery market?
The German bakery market is robust yet currently undergoing significant transformation. While it remains highly valued culturally, it faces challenges from rising costs, changing consumer behaviors, and intensified competition, especially from retail chains and convenience products. Nevertheless, innovative bakeries focusing on artisanal quality, health, sustainability, and convenience continue to thrive.
Consumer preferences are shifting towards healthier and more sustainable options. How is this trend impacting the types of products being developed in German bakeries?
German bakeries are increasingly adapting to this trend by developing products using regional, organic ingredients, reduced sugar and salt, whole grains, and vegan alternatives. Sustainability practices include reducing food waste, environmentally friendly packaging, and transparent supply chains. Health and environmental consciousness significantly shape current product innovation.
Artisanal craftsmanship is a key part of Germany’s baking tradition. Do you see a resurgence in interest for traditional baking methods, or is automation taking over?
There is indeed a resurgence in interest in traditional baking methods. Consumers value authentic experiences, high-quality craftsmanship, and distinctive regional products. Although automation supports efficiency, particularly in larger bakeries, artisanal techniques and handcrafting remain strongly sought after as differentiators in the market.
What are the biggest challenges facing German bakeries today?
Key challenges include labor shortages, rising energy and raw material costs, increased competition from supermarkets and discounters, changing dietary preferences, and strict regulatory requirements. Additionally, attracting young talent into the profession remains a considerable hurdle.
How has the German bakery education system evolved to meet the demands of modern baking?
The bakery education system has evolved by integrating modern techniques, technology, digital learning tools, and a greater focus on business management, nutritional knowledge, and sustainability. The national academy in Weinheim plays a central role here, offering bakeries a wealth of educational inspiration and tools to help them. One of these is the now globally established bread sommelier movement, with 280 graduates from 12 countries. Another 30 bakers are currently being trained. The bread sommeliers are ambassadors for bread as a cultural asset and are noticeably changing the market. Incidentally, we will be holding the first world championship of bread sommeliers at iba. 16 graduates from 11 countries have qualified for this, including participants from the USA, Aruba and New Zealand.
Attracting young talent to the baking profession is becoming increasingly difficult. What are the main reasons behind this, and how can the industry make bakery careers more attractive?
The main reasons include demanding working hours, and competition from industries perceived as more modern or flexible. To attract talent, more and more bakeries offer more flexible working arrangements, improved work-life balance, competitive pay, clear career advancement opportunities, and modern, appealing educational programs highlighting creativity and entrepreneurship.