The baking industry faced a pivotal year in 2025, marked by economic pressures and a renewed focus on the value of artisanal skills following Aldi’s introduction of a deeply discounted loaf of bread. This move ignited debate about fair pricing and labor costs within a sector already navigating ingredient price hikes-cocoa and eggs saw increases of 68% and 67% respectively during the second quarter-and a cooling market for baking equipment [[3]]. Despite these challenges, industry leaders are emphasizing investment in workforce development and innovation to ensure a lasting future for the craft.
The year 2025 presented some unexpected challenges for the baking industry, most notably Aldi’s introduction of a 99-cent loaf of bread. While the marketing campaign generated significant buzz, it also sparked a broader conversation about the true value of skilled craftsmanship and quality ingredients. The move serves as a stark reminder of the importance of defending the real worth of labor in a competitive market.
Investing in the Future of Baking
To ensure the longevity of the profession and continue delivering high-quality products to consumers, a comprehensive overhaul of vocational training programs is underway. The initiative aims to attract young talent to the baking and pastry arts, as well as encourage experienced bakers and pastry chefs to become mentors and trainers. Recognizing that passing on expertise requires time and dedication, the industry emphasizes the rewarding aspects of knowledge sharing and fostering a sense of pride in the craft.
Despite potential for a pessimistic outlook given recent market pressures, there’s been considerable positive momentum within the industry. The SwissSkills competition, for example, once again showcased the exceptional talent of apprentices. This highlights the ongoing commitment to developing a highly skilled workforce.
“Even if we must remain realistic, a little optimism is strongly recommended.”
Further demonstrating this spirit of innovation and collaboration, apprentices from Fribourg and colleagues with disabilities from Ateliers de la Glâne achieved a Guinness World Record for the longest filled éclair ever made, measuring an official 862.9 meters. These achievements underscore the value of a positive outlook, even amidst industry challenges.
As we begin 2026, I want to express my gratitude for the dedication, passion, and resilience of everyone in the industry. Together, we are navigating a dynamic landscape and continuing to uphold the proud traditions of our profession.
I wish you a year filled with energy, success, and positive surprises.
Gérard Fornerod, president of the ARABPC
Photo: Esteban Sandoz
