Lara Schütz, Master Baker & Bread Sommelière: “Bread Is an Excellent Storyteller”

As a bread sommelière, Lara Schütz helps bakers tell the true story of their bread. Most of the bakeries, says Schütz, used to tell the same story, of the recipe or memory of a grandmother who taught the baker to knead dough. And these foundational myths, at some point, ended up sounding generic. Stories need to be specific. “Tell me the story of your grandmother because that’s a story that relates deeply.” She encourages bakers to explore their history and true motivations. “Where is the voice of your bread?,” she asks. “Where is your story, for your bakery, for your personality?” And then things really go easy from here. “Because the moment that the people start telling their story, it’s also easy to start creating a recipe.”

Lara Schütz is a master baker trained in Canada, Austria, France, and Germany, who is also qualified as a sensory analyst and bread sommelière. In the first episode of Flour Power by World Bakers, she explains how a bread sommelière helps bakers understand the history, origins, flavors, and reception of bread by the public. 

You can listen to Lara discuss with host Jo Ilie, the Senior Editor of World Bakers and European Baker & Biscuit, about the challenges of working with clients who may have unrealistic expectations or limited knowledge of the baking industry and about the opportunities for growth and innovation in the industry, particularly in Central and Eastern Europe. She believes that bread is an excellent storyteller and that every bakery has a unique story to tell.

Flour Power is the new podcast dedicated to the people, ideas, and innovations shaping the future of the baking industry. Produced by World Bakers, it offers a unique space where knowledge meets inspiration, and where professionals across the value chain can gain insights that matter to their business.

Each episode highlights expert voices from across the industry – from leading bakers and ingredient specialists to technology providers, researchers, and market analysts. With our editors, they explore the topics that drive success in baking today and tomorrow.