Bakels India participated as the Bread Innovation Partner at the 13th edition of WICA Chef’s Connect 2026, an event brought together by the Western India Culinary Association (WICA), which brings together professional chefs across Western India to promote culinary excellence and knowledge sharing.

The highlight of the program was a session led by Chef Florian Wunderlich, Group Technical Officer, Bakels Group where he spoke about how bread’s place in Indian dining has changed over time—from complementing a meal to becoming an integral part of the menu concept. Furthermore, the session covered evolving consumer needs and how factors such as – taste, texture, health and global exposure are shaping what’s next in breads.

“Participating in WICA Chef’s Connect was a valuable opportunity to share knowledge and exchange ideas with fellow chefs. The conversations with the community gave me an opportunity to hear their perspectives and discuss how different breads could work on their menus and reinforced the value of bringing technical expertise and practical experience together,” said Chef Florian Wunderlich, Group Technical Officer – Bakels Group

A bread showcase curated with Bakels’ solutions displayed trending sourdoughs, clean and healthy bread concepts, connecting the ideas discussed during the session and giving chefs a chance to experience the flavour, texture and appearance first-hand.

“The future of bread in India will be shaped by how well we connect changing consumer expectations with culinary creativity. As the Bread Innovation Partner at WICA Chef’s Connect, our aim was to inspire that connection—bringing sourdough, healthy bread and clean label innovations closer to the chefs who give them a place on the menu,” said Vikas Toshniwal, Managing Director – Bakels India.

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