On the opposite side of breadflation, the growing market is frozen bakery, which is attractive for cafes where it's hard to have a dedicated baker. Regardless of skill level, they can make croissants or pastries with consistent shapes and flavors, and bake only the quantity needed, reducing waste. Factories supply frozen bread after up to 95% of the baking process is completed, whereas cafes and bakeries only need to perform minimal tasks like final fermentation and baking . That's enough. Although bread is made from scratch and is the complete opposite of what consumers perceive as 'freshly baked bread,' it can reduce cooking time by up to 95% and processing costs by 40~50%. High prices are not only changing consumers' bread choices , but also changing the way bakeries produce their bread. The focus of the bakery industry is shifting from an era where bakers make bread from scratch to an era where most bread is made in factories and baked last. You can tell if it's freshly baked bread once you try it, but you can't really tell the difference from the outside!!
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