top of page

bakery trends

MPU
MPU
Partner content

No future without history: INTERPACK 2026

Verhoeven Bakery Equipment Family celebrates 25 years at Interpack 2026, showcasing innovative bakery technologies, digital solutions and future-focused production advancements.

No future without history: INTERPACK 2026
New products

Baker Street reformulates core rolls range with shorter ingredient lists

Baker Street has reformulated its core rolls range with shorter ingredient lists and updated packaging, responding to shopper demand for less processed bakery products.

Baker Street reformulates core rolls range with shorter ingredient lists
New products

Loaf format, croissant soul: St Pierre enters new bakery territory

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.

Loaf format, croissant soul: St Pierre enters new bakery territory
People

Edouard Gestat appointed to lead Baking with Lesaffre

Lesaffre has appointed Edouard Gestat as Marketing Director of Baking with Lesaffre, drawing on 24 years in food ingredients and 15 years within the Lesaffre group.

Edouard Gestat appointed to lead Baking with Lesaffre
Marketing

What Your Nose Knows: The Scent of a Sale in British Bakeries

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.

What Your Nose Knows: The Scent of a Sale in British Bakeries
Exclusives

What's the Story? How the Backstory is Becoming the Ingredient Industrial Bakers Should Not Overlook.

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.

What's the Story? How the Backstory is Becoming the Ingredient Industrial Bakers Should Not Overlook.
New products

Bridor Launches 120g Maxi Croissant as Sandwich Operators Chase Crodwich Demand

French bakery manufacturer Bridor has launched a 120g Maxi Croissant targeting the growing crodwich market, with research showing 71% of Europeans want savoury croissant sandwiches and savoury pastries now the second fastest-growing food-to-go category.

Bridor Launches 120g Maxi Croissant as Sandwich Operators Chase Crodwich Demand
Exclusives

Acorn and Carob Bean Flours

Discover how ancient Roman ingredients are revolutionising modern bakery. Acorn and carob flours offer sustainable, nutrient-rich alternatives to traditional cereals, perfect for both conventional and gluten-free breads with exceptional health benefits and unique flavors.

Acorn and Carob Bean Flours
bottom of page