DéliFrance report reveals key bakery trends for 2019 and beyond 

Prove It: The Great Irish Bakery Report, a new report from Délifrance, has revealed that artisanal experiences, health and wellness, new diets such as veganism, and demand for a larger variety of flavours are shaping consumer demands for the Republic of Ireland’s bakery market.  



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29 October 2019

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DeliFrance has published a major new report that explores Ireland’s thriving bakery market, identifying key customer trends and predicting the direction the market will take.

To understand what consumers really want in out-of-home bakery products, the report drilled down into the key categories of bread, viennoiseriepâtisserie and savoury. Research revealed a quarter of the nation is eating more bakery products than before, thanks to increased variety and quality. These consumers are in search for new flavours and experiences across the categories, with provenance and authenticity telling a story about the products they buy.

Health and wellness trends are also front-of-mind for the conscious consumer, the report states. These consumers are demanding nutritious alternatives to suit changing dietary needs.

 Stéphanie Brillouet, marketing director for Northern Europe & North America, Délifrance, said the Irish bakery market currently presents a significant opportunity to smart operators.

“The Irish bakery market is currently worth €1.1bn,” Brillouet said, “growing at a compound annual growth rate of 1.9% year-on-year.

“Our new insight has defined general consumer trends as well as the unique behaviours and demands of different demographics,” Billouet continued. “We’ve also listened to what’s dominating online conversations and revealed the factors that would make consumers buy more bakery products. This is excellent information for operators to capitalise on – to maximise their offer and target their key customer groups most effectively.”

Other key findings include:

  • 45% of consumers are eating bread products every day, and a further 41% are eating them a few times a week 
  • Freshness is one of the biggest priorities for consumers buying bread (70%) and viennoiserie (72%) and savoury products (68%)
  • 49% of consumers would buy more pâtisserie products if there was a wider choice of healthy options, and 32% would buy more if there was a wider range of flavours
  • 44% of consumers are eating savoury pastries at least once a week, with 39% eating them for lunch

The report’s findings are drawn from a Republic of Ireland consumer survey of 1,000 adults, social listening tool Delve Insights, Délifrance market estimations and insight, external market data, and opinion from bakery operators.

The report was launched last week at a bakery food tour in Dublin and is available upon request from Victoria@williammurray.co.uk




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