St Pierre's Croissant Loaf brings a category-first hybrid format to UK breakfast bakery, pre-sliced for convenience, croissant-textured and available from April 2026.

Tim Tam Original Gluten Free lands in Sainsbury's and Tesco this April, timed to Coeliac Awareness Month and backed by a 2025 Free From Food Awards Gold Medal.

Warburtons and Only Curls have launched a bakery-scented hair gel rooted in the old saying that eating bread crusts makes your hair go curly.

Home baking fell 7% in 2025, but dairy remains in over 60% of occasions. Here is what that means for industrial producers and retail positioning.

Discover how diet quality shapes mental health through the microbiome-gut-brain axis, and why choosing unprocessed foods could be key to psychological wellbeing.

French frozen bakery manufacturer Bridor has launched a Praline and Hazelnut Swirl targeting coffee shops, cafés and hotels. The 100g ready-to-bake Viennese pastry was developed following research showing 78% of European consumers favour hazelnut praline fillings.

Before a customer reaches the counter, their brain has already started deciding. New insight from The Original Baker reveals how the aroma of freshly baked pastry, working alongside the audible snap of good lamination and the visible flake of skilled layers, is quietly shaping buying decisions across Britain’s bakeries. When these sensory signals align, customer confidence follows. When they don’t, trust evaporates just as fast.

Own-label bakery now holds 46% of unit sales across Europe's largest markets. For branded producers, the pressure is real and price alone won't hold it off. This piece looks at how Europe's most resilient bakery brands, from a New Forest cottage to a Lisbon monastery, have used specific, honest origin stories to build loyalty that generic competitors can't replicate. A practical read for anyone in the industrial baking sector thinking about brand equity.