The bakery and pastry market - Italy

The global bakery and confectionery market has grown steadily since 2020, estimated at $500 billion in 2022, and is expected to reach $684.2 billion by 2030, with a compound annual growth rate of 4%. This market has seen a shift in consumer preferences, emphasizing health-conscious products such as whole-grain and ethnic breads, which have become essential for time-poor consumers. Italy is a major player, with 31,000 outlets, and fresh artisan bread accounts for 84.9% of its market. Despite a 39.1% drop in production value in 2021, Italy has seen a rebound in 2022 with growth of 32.2%. The country remains a net exporter of bakery products, with exports rising by 22.8% between 2020 and 2022. The value of Italy's imports hovers around 1 billion euros, with Germany the main supplier. The Italian market has adapted to emerging trends, with a 6.2% increase in soft wheat sowings in 2023, signalling responsiveness to changing consumer preferences. Despite a slight drop in wheat flour production of 8.41% between 2020 and 2022, future growth is forecast. Regulations, such as Bill No. 413, are proposed to reorganize the framework for bread production and sales, with a view to better organization and quality standards on the market.

Trends Appetites: Italy's Evolving Bakery Market

The Italian bakery market bears witness to a rich gastronomic tradition, with bread and pastries occupying a special place in the hearts of the country's inhabitants. In a world of changing consumer preferences, demand for bakery products in Italy reflects a blend of respect for tradition and an appetite for innovation. While Italians retain their affinity for artisan bread, which dominates the market with a coverage of around 80-90%, the country's bakeries are also adapting to a tidal wave of healthy, nutritionally-rich products. Wholegrain cereals, oats, bran, seeds and ethnic breads are leading the charge, with a growing preference for enriched, own-brand and organic varieties. The Italian consumer, motivated by health and dietary considerations, is looking for bakery products that promise well-being, authenticity and varied taste experiences. The main factors influencing demand are the taste and freshness of bakery products, an appreciation of artisan craftsmanship - as evidenced by the 60-65% of consumers who appreciate sourdough - and a growing interest in sustainability and plant-based options. In terms of geographical distribution, the bread and pastry market does not vary greatly from region to region. Spending on bread and cereals is highest in the North-West, at around 75 to 85 euros per month. On a national level, even in the event of a pandemic, Italians continue to show a strong preference for quality breads containing selected raw materials. While artisan bakeries continue to occupy a central position in the Italian market, they are now facing stiffer competition from supermarkets. Despite this, the Italian market is booming, and is expected to grow at a rate of around 4% a year over the next few years. A closer look at the Italian terrain reveals that bakeries are not only actively maintaining their traditional offerings, but are also innovating to meet changing tastes. These establishments now often act as cafeterias or bistros, combining bakery, café and pizzeria under one roof, particularly in the northern regions of Italy. Legislation governing the production and sale of bread in Italy is currently being reorganized, to guarantee the protection of product quality and consumer safety. A proposal of over 15 articles describes the constituent elements of bread and the careful inclusion of ingredients in keeping with Italian tradition. Italian bakeries are thus structured, responding to a complex demand dynamic where authenticity, health and sustainability guide consumer choices. Each region has its own bread - from pane carasau in Sardinia to salt-free pane.

Leading craftsmen and innovators on the Italian bread and pastry scene

Italy boasts a rich and diverse bakery and patisserie market that is constantly adapting to meet the evolving tastes and preferences of consumers. The main players in this dynamic market reflect a blend of age-old traditions and cutting-edge innovation. From small artisan bakeries to major producers, the Italian bread and pastry scene is as varied as it is renowned.

Artisanal mastery - Bread and pastry artisans .

• Vulaiga: Nestled in Fobello (VC), Vulaiga represents the quintessential Piedmontese artisan bakery, honoring local traditions and flavors with its breads.
• Perino Vesco: Based in Turin (TO), Perino Vesco has carved out a niche for itself by producing high-quality artisan breads that cater to contemporary tastes while remaining faithful to traditional baking methods.
• Davide Longoni Pane: Located in Milan, Davide Longoni's bakery is synonymous with innovation, drawing on the acceptance of regional specialties to offer a varied range of artisan breads.
• Crosta: Also located in Milan, Crosta is much more than just a bakery; it's a center of creativity that constantly outdoes itself with new products that meet changing consumer demands.
• Saporè Pizza Bakery: With establishments such as San Martino Buon Albergo (VR), Saporè has reimagined the classic pizza and focaccia experience, infusing it with innovation and quality.
• PBread Natural Bakery: Located in Cagliari (CA), this bakery bears witness to the Sardinians' affinity for making breads that are both traditional and in tune with modern health trends.

Confectionery champions - Specialists in sweet sensations

• Pasticceria Veneto: Located in Brescia, Pasticceria Veneto exudes excellence with confections that have earned it a place among Italy's finest pastry shops.
• Fusto Milano: In the heart of Milan, Fusto Milano redefines luxury in pastry, combining traditional recipes with contemporary techniques to seduce the most refined palates.
• Ernst K Knam: A leading figure on the Milanese pastry scene, Ernst K Knam's confections are a blend of precision, taste and finesse.
• Gino Fabbri Pasticcere: In Bologna, Gino Fabbri's establishment produces mouth-watering pastries.

Inforamtion

• Number of pages : 30 pages
• Format : Digital and PDF versions
• Last update : 23/10/2023

Summary and extracts

List of charts

• Global market size for bakery and pastry products
• Performance analysis - growth of (food) compartments
• Production in value and quantity of bakery and pastry products
• Importazioni, esportazioni e tasso di copertura per il codice HS 1905
• Ripartizione delle importazioni di pane e pasticceria, per principali paesi fornitori
• Ripartizione delle esportazioni di pane e pasticceria, per principali paesi clienti
• Drivers of choice in bread purchases
• Évolution du nombre d'entreprises actives dans la conception de produits de boulangerie et de pâtisserie
• Répartition des entreprises actives dans la confection de produits de boulangerie et de pâtisserie
• Répartition des entreprises actives dans la confection de produits de boulangerie et de pâtisserie, par forme juridique
• Répartition géographique des magasins spécialisés dans le pain, les gâteaux, les sucreries et les confiseries
• Wheat flour production (soft wheat)
• Consumer price index - other bakery and confectionery products