Sustainability: The New Tradition

Contemporary French bakers increasingly embrace sustainability—not as a trend but as a return to roots. Before industrial agriculture, all bread was local, seasonal, organic by default. Today's sustainable bakers aren't inventing something new; they're remembering something old.

The Réseau Semences Paysannes (Peasant Seed Network) connects bakers with heritage grain varieties. These ancient wheats, preserved by small farmers, offer flavors and nutrition modern hybrids lack. Kurdish refugee turned baker Kawa Abdulla sources exclusively from refugee-operated farms, creating supply chains that support displaced communities while producing exceptional bread.