bake - January 2012 - 50

Artistically Scoring ADVERTISEMENT Artisan Bread Like the ﬁnal brush stroke of a captivating painting, the act of scoring bread is a ﬁnishing accent that can note both talent and beauty. Or it can lead to the baked equivalent of a torn canvas. The art of elegant scoring demands skilled dexterity, a scientiﬁc understanding of your product’s composition and an eye for symmetry. America’s tastiest loaf of bread might well be an indistinct and less-than-appetizing blob; even so, it doesn’t change the fact that many consumers inadvertently eat with their eyes. Showcasing visually appealing artisan breads to consumers is a critical variable to imparting its fresh, crisp and delicious components. Despite the vast complexities beneath its crust, artisan bread is often judged by its cover. While elegant symmetry, perfect scoring and rich, balanced coloring might not conclusively signify the taste of your product, aesthetics are a bread loaf’s elevator pitch. Basically, the better you are at making your bread products look pretty, the easier it will be to sell them. “It’s an aesthetic thing. A lot of what we do is for the sake of the aesthetics, which is important,” says Fred Spompinato, owner of Fervere Bakery in Kansas City, MO. “There’s just something “It’s paramount that the scoring is not only done correctly to release the gases, but also distinguish the loaves we bake. It’s somewhat like a trademark as well,” says William Seppi, general Also, the precise detail invested in scoring artisan bread can lend identity to your products. With consistency and remarkable patterns, scoring can brand your bakery’s bread with a distinct signature. By doing this, your product is able to represent your company outside of your bakery. If done correctly, it can be as inﬂuential as branding your logo on packaging. about if you look at a loaf of bread and it doesn’t look tasty. It’s a set-up.” “Novice bakers don’t have a window to understand what happens when you cut a loaf too soon or too late.” Fred Spompinato, Owner, Fervere Bakery 50 < JAN 2012 | bakemag.com

bake - January 2012

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