Baking & Snack - September 2014 - 83
Q&A: BAKERY DE FRANCE
Nadine Salameh
When it comes to her passion for baking, Nadine Salameh is not
afraid to speak her mind. She believes there can be no shortcuts
when producing high-quality artisan breads. She follows the
philosophy that it takes a long, slow process to create Old World
breads made the way nature intended them to be.
However, Ms. Salameh is also very pragmatic. As executive
vice-president of Bakery de France, she oversees operations at the
company's Rockville and state-of-the-art Frederick, MD, bakeries.
A strong proponent of the art of baking and all that it implies, Ms.
Salameh, along with husband and CEO John Salameh and chair-
man Joe Asseily, work closely with equipment suppliers to push
the envelope on technology to make long fermentation affordable
through automation.
Founded in 1986, Bakery de France began as a small local operation selling to hotels and restaurants throughout the Washington,
DC, area. Today, the company serves the national foodservice
and in-store bakery channels with high-quality par-baked artisan
breads. In our report, Ms. Salameh offers no apology for her outspoken convictions developed from spending the past 28 years in
the baking industry.
Unwavering in Her Beliefs
A genuine commitment to the art and science of baking
allows Old World bakers to succeed in today's market.
Dan Malovany: How do you define true artisan bread?
How do you automate such a long process?
Nadine Salameh: Over the years, the word "artisan" has been so
misused. It really doesn't give any justice to what it truly represents. Bakery de France started working in the artisan world of
baking, and our world is made of three critical components. First,
it begins with a natural levain. Second, you need to make the commitment to the time it takes to make the bread. It's no longer a
four-hour process from mixing to packaging. Some people aren't
ready for that commitment. Third, which is the most important,
is our passion for baking. We believe in doing it the right way. It
must be made with a levain, no additives and from scratch, which
we do.
We do it in steps. You cannot do it continuously. It's not like a sponge
process. To mass produce artisan bread, you need to do it in steps
so that the real estate is not too expensive. We start with our levain,
which has a very long fermentation time. This is why the fermentation system in our Frederick bakery is so large and our Frederick plant
so huge. It's to accommodate the fermentation, the resting time before
you mould the bread, the resting time after you mould the bread and
the long proofing time. If you put all of those times together, you will
find that some of our breads take 22 to 24 hours to make. But keep in
mind, the process is in steps.
How do you describe your Old World products?
They do appreciate good bread due to the surge in international
travel. You see more Americans overseas than ever. Before, many
people waited until they retired to travel. That is no longer the case.
Consumers are also looking for a clean label. They are demanding
higher quality regardless of the price. It doesn't matter if the economy
is good or bad. To pamper yourself with high-quality bread requires
only 10 or 15¢ more. Consumers are willing to pay a slight price difference to pamper themselves. Everybody likes an everyday luxury,
especially when it's just a small, affordable difference.
We have gone away from using the word artisan. We are more focused about our all-natural philosophy with GMO-free ingredients and a clean label.
What does not qualify as 'authentic' artisan?
There are attributes that are easier to replicate than others.
Creating the appearance of artisan breads is not that difficult, but
the appearance is often deceiving. True authentic artisan bread
must have the aroma that comes from proper hydration, fermentation and resting times that also give the bread a longer shelf life.
The bread should have a regular honeycomb - those irregular bubbles in the crumb - that gives the texture to pain levain.
Appearance is not difficult to replicate. But the true virtues of artisan bread are very difficult to replicate.
Do consumers appreciate quality bread?
It's a cliche, but how is baking an art and science?
Yes, it's such a cliche when we say baking is both an art and a science, but when you think about it, the standards of the baking
process are very exact - that is the science of baking. But when
you are creating a formula, you encounter the truly artistic un-
www.bakingandsnack.com / September 2014 Baking & Snack 83
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Baking & Snack - September 2014
Table of Contents for the Digital Edition of Baking & Snack - September 2014
Baking & Snack - September 2014
Table of Contents
Table of Contents
Editorial - Heart of the community
Newsfront - Flowers reflects on cake market
Shiver: Displays, distribution propel Hostess cakes
Pepperidge Farm’s Britt exudes optimism
People
Crackers provide lower guilt option
Snyder’s-Lance revamps sandwich crackers
In Brief
Construction Report - Growth in all Directions
Site Selection - Roadmap for the Future
Hill Country Bakery - Brewing Something Special
Sharing new product expertise
Coffee talk
Global Outlook - Tour de Bakery
Growing Japanese wheat
Conserving food
Protein - Ahead of the Game
Keep proteins, carbs in balance
Calorie Reduction - Energy Crisis
Ingredient App - Quality of (Shelf) Life
R&D Perspective - What's Next for 'Natural'?
Q&A: Bakery de France - Unwavering in Her Beliefs
Ovens - Embracing Green Technology
Data Loggers - Record and Verify
Cake Processing - Tastefully Depositing
Flowwrappers - Going with the Flow
Industry Insight - Creating Effective Training Materials
Trucks - Light on Their Feet
Rules that only complicate
Go to the head of the class
Meeting Preview: Pack Expo - Snack Attack
Bakers take a break
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - September 2014 - Baking & Snack - September 2014
Baking & Snack - September 2014 - 2
Baking & Snack - September 2014 - 3
Baking & Snack - September 2014 - 4
Baking & Snack - September 2014 - 5
Baking & Snack - September 2014 - 6
Baking & Snack - September 2014 - Table of Contents
Baking & Snack - September 2014 - 8
Baking & Snack - September 2014 - Table of Contents
Baking & Snack - September 2014 - Editorial - Heart of the community
Baking & Snack - September 2014 - 11
Baking & Snack - September 2014 - Shiver: Displays, distribution propel Hostess cakes
Baking & Snack - September 2014 - 13
Baking & Snack - September 2014 - People
Baking & Snack - September 2014 - 15
Baking & Snack - September 2014 - In Brief
Baking & Snack - September 2014 - 17
Baking & Snack - September 2014 - Construction Report - Growth in all Directions
Baking & Snack - September 2014 - 19
Baking & Snack - September 2014 - 20
Baking & Snack - September 2014 - 21
Baking & Snack - September 2014 - 22
Baking & Snack - September 2014 - 23
Baking & Snack - September 2014 - 24
Baking & Snack - September 2014 - 25
Baking & Snack - September 2014 - 26
Baking & Snack - September 2014 - 27
Baking & Snack - September 2014 - 28
Baking & Snack - September 2014 - 29
Baking & Snack - September 2014 - 30
Baking & Snack - September 2014 - Site Selection - Roadmap for the Future
Baking & Snack - September 2014 - 32
Baking & Snack - September 2014 - 33
Baking & Snack - September 2014 - 34
Baking & Snack - September 2014 - Hill Country Bakery - Brewing Something Special
Baking & Snack - September 2014 - 36
Baking & Snack - September 2014 - 37
Baking & Snack - September 2014 - 38
Baking & Snack - September 2014 - 39
Baking & Snack - September 2014 - 40
Baking & Snack - September 2014 - 41
Baking & Snack - September 2014 - 42
Baking & Snack - September 2014 - 43
Baking & Snack - September 2014 - Sharing new product expertise
Baking & Snack - September 2014 - 45
Baking & Snack - September 2014 - Coffee talk
Baking & Snack - September 2014 - 47
Baking & Snack - September 2014 - 48
Baking & Snack - September 2014 - Global Outlook - Tour de Bakery
Baking & Snack - September 2014 - 50
Baking & Snack - September 2014 - 51
Baking & Snack - September 2014 - 52
Baking & Snack - September 2014 - 53
Baking & Snack - September 2014 - Growing Japanese wheat
Baking & Snack - September 2014 - 55
Baking & Snack - September 2014 - 56
Baking & Snack - September 2014 - 57
Baking & Snack - September 2014 - Conserving food
Baking & Snack - September 2014 - 59
Baking & Snack - September 2014 - 60
Baking & Snack - September 2014 - Protein - Ahead of the Game
Baking & Snack - September 2014 - 62
Baking & Snack - September 2014 - 63
Baking & Snack - September 2014 - 64
Baking & Snack - September 2014 - 65
Baking & Snack - September 2014 - 66
Baking & Snack - September 2014 - 67
Baking & Snack - September 2014 - Keep proteins, carbs in balance
Baking & Snack - September 2014 - 69
Baking & Snack - September 2014 - 70
Baking & Snack - September 2014 - Calorie Reduction - Energy Crisis
Baking & Snack - September 2014 - 72
Baking & Snack - September 2014 - 73
Baking & Snack - September 2014 - 74
Baking & Snack - September 2014 - 75
Baking & Snack - September 2014 - 76
Baking & Snack - September 2014 - 77
Baking & Snack - September 2014 - 78
Baking & Snack - September 2014 - Ingredient App - Quality of (Shelf) Life
Baking & Snack - September 2014 - 80
Baking & Snack - September 2014 - R&D Perspective - What's Next for 'Natural'?
Baking & Snack - September 2014 - 82
Baking & Snack - September 2014 - Q&A: Bakery de France - Unwavering in Her Beliefs
Baking & Snack - September 2014 - 84
Baking & Snack - September 2014 - 85
Baking & Snack - September 2014 - 86
Baking & Snack - September 2014 - Ovens - Embracing Green Technology
Baking & Snack - September 2014 - 88
Baking & Snack - September 2014 - 89
Baking & Snack - September 2014 - 90
Baking & Snack - September 2014 - 91
Baking & Snack - September 2014 - 92
Baking & Snack - September 2014 - 93
Baking & Snack - September 2014 - 94
Baking & Snack - September 2014 - 95
Baking & Snack - September 2014 - 96
Baking & Snack - September 2014 - 97
Baking & Snack - September 2014 - 98
Baking & Snack - September 2014 - Data Loggers - Record and Verify
Baking & Snack - September 2014 - 100
Baking & Snack - September 2014 - 101
Baking & Snack - September 2014 - 102
Baking & Snack - September 2014 - 103
Baking & Snack - September 2014 - 104
Baking & Snack - September 2014 - 105
Baking & Snack - September 2014 - 106
Baking & Snack - September 2014 - Cake Processing - Tastefully Depositing
Baking & Snack - September 2014 - 108
Baking & Snack - September 2014 - 109
Baking & Snack - September 2014 - 110
Baking & Snack - September 2014 - 111
Baking & Snack - September 2014 - 112
Baking & Snack - September 2014 - 113
Baking & Snack - September 2014 - Flowwrappers - Going with the Flow
Baking & Snack - September 2014 - 115
Baking & Snack - September 2014 - 116
Baking & Snack - September 2014 - Industry Insight - Creating Effective Training Materials
Baking & Snack - September 2014 - 118
Baking & Snack - September 2014 - Trucks - Light on Their Feet
Baking & Snack - September 2014 - Rules that only complicate
Baking & Snack - September 2014 - 121
Baking & Snack - September 2014 - 122
Baking & Snack - September 2014 - Go to the head of the class
Baking & Snack - September 2014 - Meeting Preview: Pack Expo - Snack Attack
Baking & Snack - September 2014 - Bakers take a break
Baking & Snack - September 2014 - Events
Baking & Snack - September 2014 - Innovations
Baking & Snack - September 2014 - Ingredient News
Baking & Snack - September 2014 - Products & Packaging
Baking & Snack - September 2014 - 130
Baking & Snack - September 2014 - New on the Shelf
Baking & Snack - September 2014 - Marketplace
Baking & Snack - September 2014 - 133
Baking & Snack - September 2014 - 134
Baking & Snack - September 2014 - 135
Baking & Snack - September 2014 - 136
Baking & Snack - September 2014 - 137
Baking & Snack - September 2014 - 138
Baking & Snack - September 2014 - 139
Baking & Snack - September 2014 - 140
Baking & Snack - September 2014 - Ad Index
Baking & Snack - September 2014 - New Product Spotlight
Baking & Snack - September 2014 - 143
Baking & Snack - September 2014 - 144
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