Interview with a baker 1

2 Our group visited the plant bakery of Lechoudi in Iasmos in February and we had the opportunity to interview the baker.

1) The competition from supermarkets threatens the production of bakeries in the neighbourhood ? Yes, the competition threatens neighbourhood’s bakeries. The large supermarkets work with a smaller percentage of profit. That’s why their prices are lower. However, if a bakery has many bread shops then the production pays off. 3

2) What kind of bread does your lab produce? What is the image of your bread on the market of Rodopi province? The consumers mostly buy white bread, but they also buy the multigrain, the wholewheat, the “grandfather’s”, the rustic, the mountain and more. Many people are asking for “grandfather’s” recipe but it remains secret. 4

3) Has the economic crisis affected the bread market or the bakery products market? Yes, it has. It is the consumption of baked goods which has been influenced more, because now consumers regard them luxury items. 5

4) What’s your opinion about the price of bread? Is it expensive? Can you explain the large differences in the price of bread? The price of bread depends on the price of flour. There are cheap flours but also very expensive, up to two euros per kilo. 6

5) Do you consider that in order to beat the competition, the prices should be low? It is not only the prices that play a role, but also other things, such as the quality of products. Even the staff’s behaviour affects competition. Even the environment plays a role. 7

So, in large urban centres, where employees work until late in the afternoon, they are forced to eat ready made meals (junk food), something that reduces the consumption of bread. In the countryside, as lifestyle has not been urbanised, the consumption of bread has not changed significantly. 8

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6) Apart from bread, what else do you produce? We make sandwiches which are consumed a lot in Komotini, especially when university students are in the town. 10

7) What are the advantages and disadvantages of baker’s art? The bakers and bakery workers work night shifts. 11

8) What message would you send to students about the baker’s profession? Whatever has to do with nutrition, has future. 12