Artisan foods are everywhere. Take bread and baked goods, for instance: Grocery store bakeries at large chains now feature in-house baked “artisan” loaves, while fast casual chains such as Panera have built an entire sandwich menu around freshly baked breads ranging from focaccia to sesame semolina.

Powering this artisan trend are five important drivers that revolve around local and seasonal eating, a love of handmade and authentic food, a quest for exciting new flavors, a desire to engage with food and producers, and finally an eco-consciousness.

Manufacturers and restaurant operators have recognized that “artisan” has become another term for “quality.” It evokes small producers making traditional foods by hand, treating production as a craft and putting great care into the outcome. Larger producers are able to capture the aura of artisan with rustic-looking products, distinctive ingredients, unique cooking methods and stories that connect products to consumers.

This report explores the possibilities available in the world of artisan foods, and tracks some of the most exciting contemporary trends associated with this popular culinary segment.

Local & Seasonal Eating:	Many artisans source their ingredients from nearby farms or grow their own, making a concerted effort to only use what’s available and in season to create a high quality, fresh-tasting product. Consumers savor these regional specialties and unique flavors.
Homemade/Authentic:	Artisan foods give consumers sustenance with a story featuring products that are more authentic and less conventional. For consumers it’s as much about nostalgia as it is about security in knowing they are feeding their families quality cuisine.
Flavor Adventure:	Modern day artisans specialize and innovate on the traditional, producing savory and exotic ice creams, unusual types of cheese or specialized spirits to enliven and entice the palate.
Consumer Engagement:	Like modern street food vendors, artisans make process part of their product, offering consumers a window into the traditions of the past.
Going Green:	The current wave of artisan foodmakers is making the environment a priority, employing business strategies that minimize waste and negative impact on the earth. Reusable containers, compostable packaging and other eco-friendly practices allow consumers to be socially responsible while also enjoying an excellent product.

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