Traditionally savored for its rich tastes ranging from sweet to bitter and even umami, bread is taking on an entirely new dimension thanks to an initiative by Germany's renowned Akademie Deutsches Bäckerhandwerk. In 2015, they introduced the Certified Bread Sommelier program, comparable to the appreciation programs for fine wine, enabling Germany's leading bakers to earn the prestigious title of Brotsommeliers.

Beyond its historic significance in German culinary culture and vast range of over 3,200 bread varieties, Germany is gaining recognition for this innovative approach in appreciating bread. Acknowledged by UNESCO as an "intangible cultural heritage," the world of German bread is becoming more accessible and respected globally. Now, international aspiring Bread Sommeliers can also learn from the best through Akademie's first-ever, English-language Bread Sommelier certification.

Majority of those who enroll in the sommelier program come as master bakers, ready to expand their knowledge base and fine-tune their expertise. Much like winemakers who might require assistance in effectively communicating the complexities of their wine, bakers can benefit greatly from this program.

The syllabus spans a year, featuring week-long immersion classes in Germany and monthly virtual sessions. The Weinheim Bread Language, a unique terminology for describing bread, is taught to explain the appearance, smells, and tastes. Students analyze details like crust, crumb, texture, and color, indulge in aromatic exercises, and conduct taste tests.

Operationally, these future BrotSommeliers learn to complement bread with other foods and beverages such as wine and beer. They delve into various topics including diverse grains, milling processes, and the unique ways different cultures bake and eat bread. According to Bernd Kütscher, the director of the Akademie, they are also taught to highlight the nutritional significance of bread.

BrotSommeliers are revered in German-speaking nations, and their influence is changing the bread industry. Popular on social media, they organize taste-test events, judge TV baking contests, and regularly feature in media outlets.

One such celebrity BrotSommelier is Axel Schmitt, while others proudly display their credentials at their bakeries, like Michael Kress, owner of Michael Kress Brothandwerk in Weinheim. After years of serving at his family's bakery, and after earning the title of BrotSommelier, Kress took a novel approach to bread-making. Rinventing traditional norms, Kress now uses high-quality organic products from ancient grains to make long-fermented loaves and rejects the use of baking enhancers. His bakery is highly sought after, frequently with queues outside his door and selling out daily.

The Bread Sommelier program is also making waves internationally. One of the first dozen international students, William Leaman, owner of Bakery Nouveau in Seattle, claims the program has radically changed his perception of bread.

So, if you're intrigued by this new facet of baking and are interested in joining the 2024 session, preparations begin in July.