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.
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Summary and extracts

1 Market Overview

1.1 Definition and scope of the study

A bakery-pastry store is a local store that offers a wide range of products such as breads, pastries, cakes and desserts, sometimes also sandwiches and cold or hot drinks.

The global bakery and confectionery market has been growing for several years. In 2022, global sales of bakery and confectionery products were estimated at $500 billion. The global bakery and confectionery market is expected to grow at a CAGR of 4 percent, reaching an estimated market size of $684.2 billion in 2030 .

Bakeries and pastry shops occupy a central place in the Italian gastronomic tradition, and Italians are still very attached to this type of business. There are currently 31,000 outlets in Italy. However, "pure" pastry stores account for only 13 percent, or about 4,100 outlets. This means that most of the businesses are establishments that integrate pastry with bar, ice cream shop or bakery. In Italy, fresh artisan bread remains very popular, covering about 84.9 percent of the market. Average production is slightly below 1 million units. In bakeries, 70 percent of artisans' work involves bread, while pizza and focaccia are growing, accounting for 23.5 percent, and cakes, accounting for 6.2 percent of the total.

Despite this traditional aspect, bakeries and pastry shops are trying to reinvent themselves by expanding their offerings to meet new consumer expectations, such as a healthy diet and lifestyle. In particular, bakeries and pastry shops are facing strong competition from large retailers and other distribution channels that take advantage of economies of scale.

1.2 A Growing Global Market

In ****, global sales of bakery and confectionery products were estimated at $*** billion. The global bakery and confectionery market is expected to grow at a CAGR of *%, reaching an estimated market size of $***.* billion in **** .[***]

Global bakery market size World, ****-****, US$ billion

Europe holds the leadership in the sector, thanks to ...

1.3 Evolution of the Italian market

The bread and pastry market is facing a time of evolution in response to emerging trends and consumer preferences. The market for artisanal fresh bread production remains very popular in Italy, covering about **.* percent of the market. Average production stands slightly below * million units.[***]

For **** and ****, forecasts indicate growth in the ...

1.4 Imports and exports

To analyze Italy's trade balance for the bakery and confectionery market we will use HS Code ****: Bread, pastry, cakes, cookies, other bakery products, including those containing cocoa.

Imports, exports and coverage rate for HS Code **** Italy, ****-****, in billion dollars and % Source: ****

As shown in the chart above, Italy is a ...

1.5 Impact of the derivative

Spending on cereal derivatives in **** grew at a low rate compared to other supply chains, only *.* percent, after a tentative *.* percent in ****. Weighing most heavily on the trend were bread sales, with spending down*.* percent in value and *.* percent in volume compared to **** , and the inevitable loss of the special occasion ...

2 Demand analysis

2.1 Demand characteristics and factors influencing demand

Bread and baked goods are booming in Italy as more and more people turn to their local bakery or supermarket instead of baking at home. Italy's milling industry processes *,***,*** tons of soft wheat annually, which enables the production of about *,***,*** tons of flour, ** percent of which is used for the production ...

2.2 Geographical distribution of demand

As can be seen from the graph below, there is not a big difference between the different macro regions in terms of average monthly household spending on bread and cereals. However, it is worth noting that the Northwest presents the highest expenditure on these products.

Regarding consumption habits, even at the ...

2.3 Curiosity and the search for a healthy diet drive consumption

The main drivers of consumption in this market are as follows[***]:

Healthy Diet: Growing orientation toward products made with unrefined raw materials and no chemical additives. Curiosity: Consumers are attracted to novelty, are curious and want to experience new, well-presented and narrated offerings. Reduced weights: Demand is oriented toward small-sized bread ...

3 Market structure

3.1 Market structure and dynamics

Italy has always been a key player in the sector, being endowed with a significant number of enterprises producing bakery and pastry products, even considering the value of exports, it can be seen that this market is essential for the Italian economy. However, it shows a decline in the number of ...

3.2 Geographical distribution specialty stores

Another important sector of the market is the retail sector consisting of stores specializing in breaks, cakes, sweets and confectionery. As can be seen from the map below, the geographic distribution of these stores is fairly aligned with the distribution of the Italian population. From this it can be seen that ...

3.3 Market value chain

The value chain and operation of the bakery and pastry market in Italy is presented below.

3.4 Innovation in Italian industry: Baker_Eat

Rino Mini, an Italian entrepreneur known as "the king of water" for his role in the historic Galvanina brand, has decided to embark on a new business in Emilia Romagna in Covid's time. His idea is to open a chain of outlets that will be born under the new brand name ...

4 Supply analysis

4.1 Overview of the offer

A varied and constantly updated supply stimulates additional purchases, offsetting the decline in traditionally understood bread and helping to shift sales to more profitable products. Diversification is increasingly practiced and is effective throughout the country, including small towns.

The gap between North and South has narrowed in recent years: bakers in ...

4.2 Wheat: The main driver of supply

Soft wheat is the basic raw material for the domestic milling industry, which processes it into flour for bread and other baked goods. The Italian industry's supply depends on domestic production and international supply.

In **** , soft wheat sowings are expected to be about ***,*** hectares in total, an increase of *.* percent, or ...

4.3 Prices

The Ukrainian conflict is fueling the economic crisis, especially in terms of rising costs of basic necessities (***), while the average price is about €*.**/kg. The situation does not improve in Forlì, where the maximum price is, again, around €*/kg. Then we move on to Venice, with a cost of €*.** , and to ...

4.4 The best bakeries and pastry shops in Italy

In the wide range of bakeries in Italy, Gambero Rosso has compiled a list of the best bakeries, divided by region, awarded the Tre Pani[***] recognition:

Piedmont: Vulaiga, Fobello (***). Lombardy: Voglia Di Pane, Brescia (***). Veneto: Olivieri ****, Arzignano (***). Trentino Alto Adige: Panificio Moderno, Isera (***). Friuli Venezia Giulia: Jerian, Trieste (***). Emilia Romagna: Forno ...

4.5 Key supply trends

Healthy products

The healthy trend has also hit pastry and bakeries in Italy. Manufacturers have responded to the trend and implemented seasonal and healthier ingredients in their kitchens. Initiatives taken by bakeries and pastry shops include the following:

avoidance of certain ingredients, such as palm oil in favor of sunflower oil, compliance ...

5 Regulations

5.1 Regulations

Bill No. *** on the production and sale of bread was filed on Dec. **, ****. Structured in ** articles divided into various sections, the legislative proposal aims to reorganize legislation regarding the production, marketing and sale of bread. Specifically, the first ** articles focus on aspects related to production, introducing key definitions such as that ...

6 Positioning of players

6.1 Segmentation

  • Panificio Adriatico
  • Lievitamente
  • Panealba
  • Roberto industria alimentare
  • Bimbo QSR Italia
  • Casa della Piada - CRM
  • Panificio pasticceria Tossini

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
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Companies quoted in this study

This study contains a complete overview of the companies in the market, with the latest figures and news for each company. :

Panificio Adriatico
Roberto industria alimentare
Bimbo QSR Italia
Casa della Piada - CRM
Panificio pasticceria Tossini

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