ABA Product Standards
In 2007, Artisan Baker Association introduced a way of identifying artisan bakeries based on a survey filled in by the bakers. High quality bakeries were featured on our web site and were able to promote themselves as an ABA Accredited bakery.
The ABA Accredited standard has now been updated to include ‘product standards’. These voluntary standards enable bakers to more clearly inform customers about product features.
ABA recognises that the dialogue between baker and bread eater is what determines the standard for artisan bread.
All ABA standards are based on publicly reviewable criteria. Each bakery completes a detailed survey about their artisan practice, and makes that standard available for public review and comment.
The standard is not set by industry, the media or the next big award event for bakers. It is set by the baker’s love of their craft and a desire to meaningfully interact with the people they are baking for.
Our standards are very high. In fact they are so high that many accredited bakeries will only produce several breads that can carry the standard. This is because the ABA standard is based around breads produced with a leaven made by the baker (sourdough).
Fermentation is seen as a key artisan skill by members of the artisan baking community. ABA acknowledges the skill required for bakers to produce and maintain their own baking culture.
Not all bakeries have the luxury of being able to operate completely with sourdough leaven. For instance an artisan bakery in the middle of a city, paying high rent and with a diverse range of customers, may need to offer a higher degree of product diversity to remain viable in that position.
At the same time, we need to acknowledge bakers that seek out environments where they can produce bread using only artisan techniques.
These standards simply make it easier for bakers to identify their different product styles to customers.
Don't forget. These standards are based on a dialogue between bread-eater and baker.
Please leave a comment below!
Graham Prichard, ABA
* Trade Mark Protection
Please accept ABA's apologies for the amount of 'TM' symbols in this post. We are protecting ourselves from an industry based group that have demonstrated a tendency to imitate (poorly) ABA's innovations.
ABAXX marks are a bakery's declaration that their products meet minimum criteria identified by consumers and bakers as being important to them.
ABA Holistic™: 100% Organic, Wholemeal, Sourdough
ABA Traditional™: 80 - 100 % Organic, White Flour, Sourdough
ABA Commercial™: 50% (Minimum) Organic bread containing sourdough culture and some or all of the following: gluten/ascorbic acid/commercial yeast pre-ferments.
ABA Adjunct Trading Marks
HA (Holistic Artisan)
TA (Traditional Artisan)
CA (Commercial Artisan)
WF (Wood Fired)
FM (Freshly Milled)
HM (Hand Mixed)
SC (Sustainable Community)
CO (Country of Origin)
GS (Grey Salt)
FW (Filtered Water)
SW (Spring Water)
RW (Rain Water)
Who can use the ABA Product Standard?
I am an ABA Accredited bakery. Do I have to use ABA Product Accreditation?
ABA Product Accreditation is completely voluntary. ABA is not a regulatory authority or 'the bread police'. The marks are a device made available to ABA Accredited Bakeries. Bakers decide whether or not to distinguish an artisan product using the mark.
Who is ABA?
Artisan Baker Association (ABA) began in early 2007 and operates as a private association. ABA is a trade mark of Artisan Baker P/L, an incorporated company in Australia. We act independently of the commercial baking industry and do not endorse any industry groups (including BMIAA).All descriptive trading terms on this page are trade marks of Artisan Baker Association (ABA), including ABA standards 01 - 99, Series 1, Series 2, Series 3, Speciality Standards, ABA Holistic Artisan, ABA Traditional Artisan, ABA Commercial Artisan, HA, TA, CA and "The First Standard in Artisan Baking"; TM & © 2007/2008.