Bakery Trends


The new bakery playbook


From popping boba to protein-packed bagels and tangy twists, the latest wave of bakery  on functional, feel-good indulgence. Kiran Grewal reports.


T


he bakery sector stands at a particularly compelling juncture, where consumer expectations, innovation,


culinary and cross-


category inspiration are beginning to converge in


more imaginative ways. Whether driven by shifting meal occasions, globalised palates, or


22 Kennedy’s Bakery Production June/July 2025


the continued interplay between indulgence and wellbeing, what we’re witnessing is a broadening of the bakery canvas. Textures once reserved for confectionery or    formats traditionally considered sweet are              bold, the botanical, and the unexpected. At


the heart of these developments is a growing focus on ingredients that do more—whether it’s telling a seasonal story, offering a sensory point of difference, or delivering on clean-label expectations without compromise.       


creation of new products, but extends to how established formats are reinterpreted. From chefs experimenting with layers of texture


bakeryproduction.co.uk


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