The Standard Behind the Bread: Why Ours Is Never Bromated

Not all bread is created equal—and often, the difference lies in what isn’t used.

In much of modern baking, speed and uniformity have become the priority. Additives like potassium bromate have historically been used to strengthen dough and produce higher, more consistent loaves at scale. While effective from a manufacturing standpoint, its use has raised ongoing concerns. The International Agency for Research on Cancer has classified potassium bromate as “possibly carcinogenic to humans,” and studies have shown that if not fully broken down during baking, trace residues may remain in the final product.

As a result, potassium bromate has been banned across the European Union since the 1990s, along with countries such as Canada and the United Kingdom. In contrast, it is still permitted in the United States, where it may be found in certain commercial flours and baked goods—though its use has declined as awareness grows.

A European Standard—Where Process Replaces Additives

In Europe, bread follows a fundamentally different philosophy. Without the use of bromated flour, quality cannot rely on shortcuts—it must come from the process itself.

This means:

Longer, slower fermentation
Carefully selected wheat and milling practices
Time-honored baking techniques

Rather than forcing consistency through additives, structure develops naturally. Flavor deepens. Texture refines. The bread becomes a reflection of craft—not chemistry.

This approach is not new—it is simply the original standard of baking.

Why Many Experience Bread Differently

There is also a more subtle difference—one that many people notice without immediately understanding why.

Across Europe, wheat varieties, growing conditions, and processing methods tend to be less industrialized. Combined with slower fermentation, this allows the dough to break down more gradually and develop in a more balanced way.

For many, this results in bread that feels lighter, more digestible, and more satisfying. It is why travelers often say they can enjoy bread and pastries throughout France, Switzerland, or Germany in a way that feels different from their experience at home.

While this does not apply to those with celiac disease, it reflects an important idea:
how bread is made matters just as much as what it’s made from.

Bread, As It Was Meant to Be

When bromated flour and unnecessary additives are removed, what remains is the essence of true baking—time, care, and integrity.

The result is bread with:

A naturally developed structure
A deeper, more refined flavor
A sense of balance that comes from proper fermentation

At Landert Bread, this is simply our standard:
no bromated flour, all-natural ingredients, and authentic European baking practices.

Because bread should feel as good as it tastes—and once you experience it this way, the difference is unmistakable.