Palate Development for Bread

A developed palate is one of the best resources in a baker’s toolkit. Take every opportunity to hone yours.

Use it to track customer preference, for example. Do they prefer a lactic or an acetic acid flavor profile? Which breads pair better with the heavy fare of winter—braises, root vegetables, and game meats? Which flavors and textures do they prefer for summer’s quickly-cooked foods like juicy vegetables, seafoods, and light proteins?

A baker uses these discoveries to keep his product line innovative and maintain customer loyalty.