New research from bakery manufacturer Bridor reveals that Britain’s passion for croissants is stronger than ever, presenting a real opportunity for industrial bakers.

According to their findings, 93% of croissant buyers eat them at least once a week, with nearly a quarter enjoying them three to four times weekly. Croissants remain the pastry of choice for 95% of consumers and 88% say the quality of croissants influences their perception of a venue — a clear sign that investing in quality pays dividends.

While breakfast remains the most popular time for croissants, Bridor’s study highlights growing demand for croissants as an afternoon snack or coffee break treat. This opens the door for bakers and operators to extend croissant sales well beyond the morning rush.

Consumers are also seeking originality, with 93% looking for something beyond the traditional plain croissant. Innovative fillings, striking toppings and creative flavour trends are key areas where bakers can differentiate and drive repeat custom.

The hotel sector stands to benefit too, with 42% of guests saying croissants symbolise quality in a high-end environment — an insight that reinforces the role of pastries in shaping guest experience.

For industrial bakers, the message is clear: there is strong appetite for croissants across multiple occasions throughout the day. With thoughtful product development and a focus on quality and innovation, croissants can help boost sales and strengthen customer loyalty.

You can access the full Croissant Revolution guide here: Download the guide.