Technology, taste & enjoyment - and how bread rounds everything off
Summer is here, the evenings are long, the smell of barbecued food is in the air - and the familiar hissing, sizzling and clinking of barbecue tongs can once again be heard on patios, balconies and in gardens. But the 2025 barbecue season means more than just good weather - it brings fresh ideas, smart technology and plenty of flavor to the grill. What used to mean simple sausages and potato salad is now a versatile experience of international flavors, plant-based variety and surprising recipes. And with the right baked goods, simple ingredients become real barbecue highlights - whether as a base, side dish or creative finger food.
In this article, we take a look at the most exciting barbecue trends of the year, show how modern technology is changing the barbecue experience - and explain why baked goods are more than just a side dish.
Smart grills - high-tech for perfect results
Modern barbecue fans are increasingly turning to technology. Smart gas or pellet grills with Wi-Fi connection and app control are on the rise. They allow precise temperature control, automated cooking times and push notifications to your smartphone when the steak is perfect. Anyone who wants to briefly toast a grilled baguette or flatbread on the grill, for example, benefits enormously from precise heat. The precise heat prevents the crust from getting too dark, while the inside remains nice and soft. If you want to serve an oriental spiced lamb skewer on a lavash or oriental flatbread, for example, you need roasted aromas but not charred edges.
Slow & low - taste needs time
The classic charcoal grill is facing competition from smokers, pellet grills and hybrid appliances. The trend is towards “low & slow”: meat, vegetables and even fruit are cooked at a low temperature for several hours. This ensures a more intense flavor and a more tender texture.
Long grilling times also mean more time for creative bread preparation. How about a baguette spread with butter, garlic and herbs and slowly roasted on the grill? Grid bread also develops a great roasted aroma when slowly toasted over indirect heat - perfect for combining with stewed tomatoes or grilled cheese.
Grilling vegetarian - creativity instead of compromise
Meat-free barbecues are no longer a compromise, but offer a culinary playground full of possibilities. More and more people are turning to vegetarian alternatives - not just for ethical or ecological reasons, but because it's simply delicious. What used to be considered a side dish is now the star of the plate. Grilled watermelon, tofu skewers in a peanut marinade and grilled vegetables - the plant-based variety on the barbecue continues to grow.
Plant-based burger patties are also very popular. Combined with aromatic cheese, caramelized onions and a juicy brioche bun, they create a real taste sensation - without any meat. Dips such as hummus, aioli or fresh yogurt and herb sauces go well with them.
Of course, bread is a must: BBQ rolls, focaccia with olives or barbecue baguettes really round off the vegetarian barbecue dishes. This makes a meat-free barbecue evening not only healthy, but also a highlight at any summer party.
Globally inspired - flavors from around the world, served on bread
Barbecuing used to be bratwurst with mustard - today it's a culinary adventure. International cuisine is increasingly finding its way onto the grill: Korean bulgogi, Argentinian chimichurri, Jamaican jerk rub or Moroccan spice blends bring new flavors and surprising combinations to the plate. Marinated kebabs, creative dips and homemade sauces are particularly popular. Guests can take a culinary trip around the globe - without leaving the garden.
This is exactly where good bread shows what it can do: It becomes the stage for this diversity. Oriental flatbread with its soft texture is perfect for rolling with aromatic fillings or serving as a dip accompaniment - for example with harissa, hummus or baba ghanoush. If you want to bring a portion of street food feeling to the table, go for the pita sticks: small, handy and ideal for finger food with falafel, yogurt dips or grilled halloumi.
For Mediterranean classics, we recommend the Panini XXL - grilled golden brown on the outside, soft and juicy on the inside. Topped with antipasti, mozzarella or grilled vegetables, they can be heated on the grill and are a real highlight at any garden party. Bread thus becomes a cultural bridge builder - uncomplicated, versatile and full of possibilities.
Barbecuing becomes an experience together
Barbecues are increasingly becoming an event. Whether at a big summer party in the garden, at festivals or a cozy evening with friends - barbecuing brings people together. Those who like it particularly spectacular can opt for “live fire cooking”: large open fire pits where meat or vegetables are slowly cooked over the embers. Served with handmade dips, a fresh drink - and of course a bread basket full of delicious IBIS baked goods. Because whether classic, international or vegan: whatever is on the grill needs the right accompaniment.
Instead of large portions for each individual, the trend is towards a sharing culture. It's not just about eating, but about sharing the experience: preparing, trying out and enjoying together. The barbecue becomes an open stage, the buffet a hands-on station. Families, friends, neighbors - everyone gets involved. What counts: Flexibility and variety, especially when it comes to the basics. Lots of small dishes, nicely arranged on platters or boards. Bread plays a key role here - in the truest sense of the word.
Our stone-baked ciabatta is perfect for sharing - simply tear open, top, dip or enjoy on its own. Combined with fresh sauces, grilled vegetables and a little olive oil, it becomes a bread moment that brings people together. This type of enjoyment not only creates a relaxed atmosphere, but also turns bread into a communicative element - everyone picks up, tastes and exchanges ideas.
