Crumb Structure, Crust Crispness and Mouthfeel, Bread with a Story Sells Better: 'More Value and Therefore More Turnover'

Rudy Dekker graduated this week as the first Dutchman to become a bread sommelier. And a second compatriot is almost there. Reindert Hameeteman will also be completing his education at the prestigious Akademie Deutsches Bäckerhandwerk in the foreseeable future. The two advocate the use of a uniform 'bread language' in the Netherlands.