One morning, a different queue may form outside your bakery

One morning, a different customer queue may form outside your bakery.

And those people may not come to buy the products you are used to selling.

Think about it…

For years you have been producing in the same bakery, with the same equipment, with the same craft. Every morning you prepare your counter and greet your customers. But one day the customers who walk through the door start asking different questions.

• Do you have higher-protein bread?
• Do you make a higher-protein bagel?
• What are the nutrition values of your sandwich bread?
• Which of your higher-protein cakes do you have?

That day, even if nothing has changed in your bakery, your customers’ expectations may have changed. That day is not far away, and one of the most interesting developments ahead of our sector will start right there. Because sometimes you do not need to build a new factory to create a new market.

It is enough to rediscover what an existing production line can do. Today thousands of businesses in Türkiye produce bakery goods with years of experience. Bakeries, pastry shops, industrial plants… They share a common strength: “they know how to produce.” So what happens if this production power meets a new category that has not yet been valued enough?

• Can a bagel keep being the bagel we know and still have a higher protein content?
• Can a burger bun go beyond being only a carrier for a burger?
• Can a bakery & business add new customers with different nutrition preferences next to its existing ones?

Today with BÄKKER we offer concrete production solutions to these questions. But what we really want to tell here is not a product.

A possibility.

The possibility of giving the products a business has produced for years a brand-new commercial and nutritional value it had not assessed before. And in most cases while keeping the existing production infrastructure, with the needed process adaptations. Because we can adapt the high-protein mix solutions we develop to businesses’ existing equipment and production processes.

I HAVE A QUESTION FOR THE SECTOR NOW

If tomorrow your customers start asking for a product you do not produce today, how ready are you? I think there is no need to wait for that day to think about the answer. We want to explore the possibilities of this new category together with bakery producers in Türkiye and in international markets.

Because the future of a sector does not begin when a new factory door opens; it begins when a product that was never on the counter before is placed on an existing bakery’s counter.

And who knows…

Perhaps tomorrow’s most talked-about bakery product is not yet being produced in your bakery today.

This article is taken from Ümit Sevdi's LinkedIn post: Read on LinkedIn.

Related pages: all articles, our protein page, for bakeries.