Hybridization in baking: a necessary evolution or a threat to artisanal know-how?
Hybridization in baking: a necessary evolution or a threat to artisanal know-how?
Jan 20, 2026
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2:00 PM - 2:45 PM
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Scène Forum
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Round table
The traditional French bakery — with its counter and just a few square meters to welcome customers — is gradually giving way to true “lifestyle spaces.” From morning to evening, these places multiply moments of consumption and reasons to visit, thanks to an ever-expanding product range. The artisan thus becomes a restaurateur or even a barista… but does this risk straying from the craft’s core values? Is this hybridization happening at the expense of bread and viennoiserie, drowned in an overwhelming offer? Or, on the contrary, is it essential to keep the baking tradition alive as consumer expectations rapidly evolve?
