bakery trends
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.
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.
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.
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.
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.
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.
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.
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.


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