Hottest bakery trends for 2025

Explore the top bakery trends for 2025 with Taste Tomorrow’s insights — essential for every bakery expert. Embrace locally sourced ingredients, a trend that champions regional produce and supports local farmers. Cater to health-conscious consumers with gut-friendly options, offering delicious baked goods that are kind to the digestive system. Keep riding the wave of the ever-popular sourdough bread, and continue to charm customers with the enduring appeal of beloved classic breads and pastries. 

Using smart AI to look at what bakery shoppers like, Taste Tomorrow gives you a clear view of what’s coming. These aren’t just guesses; they’re solid tips to help you make bakery goods that people will want tomorrow. With Taste Tomorrow, you’re ready for what’s next in the world of baking.

Consumers who want to eat their way to a healthy digestive system opt for high-fiber ingredients and foods enriched with prebiotics, probiotics and postbiotics. That is good news for the bakery industry, where there are plenty of gut-friendly options available in the shape of whole grain, rich-in-fiber and high-in-fiber bakery products, and even sourdough-enriched breads. Brands that guide consumers through the territory of gut health will have a major advantage over the competition. Helping health-oriented consumers make the right decisions – for instance, by explaining probiotics vs prebiotics or adding gut health claims on-pack – sets you apart and builds trust. 

Individuals who prioritize gut health typically adopt a holistic health approach, recognizing that gut-friendly foods contribute positively to both physical and mental well-being. To appeal to these health-conscious consumers, promote the dual benefits of gut-friendly baked goods. Ingredients known for their multifaceted health benefits are fiber and wholegrain, but also cacao nibs, flaxseeds, coconut flour and spices such as turmeric.

Consumers like to keep things close to home. Baked treats crafted with locally-sourced ingredients are not only seen as fresher but also as healthier and more delicious. Plus, when bought from a local entrepreneur, shoppers get the added benefit of supporting their community. No wonder people are choosing bread made with locally-sourced ingredients all throughout the world. According to Taste Tomorrow research, in 2025, the local authenticity trend is predicted to spike in Chinese (+40%), English (+32%) and German-speaking regions (+27%). Spanish and Portuguese language areas will also see steady growth. 

Bakeries such as the Australian Miller + Baker will benefit from this growing demand for locally-made baked goods. This artisanal sourdough bakery stands out by making its breads and pastries with flour freshly milled on-site. They source all their grains from Western Australian farmers who are committed to sustainable farming practices. Miller + Baker is open about its sources, ensuring customers know exactly where their high-quality ingredients originate. For example, the hard wheat flour used in their loaves is proudly supplied by the Haggerty Family from Mollerin.

It looks great, tastes amazing and it offers health benefits. No wonder the sourdough hype shows no signs of slowing down. It remains the fastest-growing trend in the bakery industry, with growing interest in the English (+7%), Chinese (+14%) and French (+40%)-speaking world. Whether it’s pizza, bagels, toast or muffins – if it’s made with sourdough it will fly off the shelves.

Our advice? Ride the sourdough wave and experiment with the fermented dough any way you can. Try using sourdough for applications besides traditional bread or mixing the classic sourdough flavor with other (healthy) ingredients. Why not try a dark chocolate sourdough brioche? Or mix in some kimchi for an extra probiotic gut health boost? Consumers value the sensory appeal of sourdough and the distinctive flavor and texture will premiumize any application you can come up with. The Hong Kong based Alive Bakery implements this very well, they offer a sourdough cinnamon roll, fig & walnut sourdough loaf and even red date sourdough scones.

New York Magazine has affirmed that the enthusiasm for high-quality bakeries isn’t fading anytime soon. “New York will never get tired of croissants, as long as there’s a line to buy them”, they write. New bakeries open every week and manage to sell out on their first day without any large marketing campaigns. Classic laminated pastries such as the croissant, pain aux chocolat and kouign amann continue to captivate people’s palate. 

Those classic baked goods offer comfort and are an easily attainable form of luxury. Lean into this consumer preference by highlighting the tried-and-true nature of your classic recipes. Introduce a ‘classics collection’ that highlights the most beloved evergreens and focus on the authenticity and craftsmanship of your products. Opt for premium ingredients such as single-origin chocolate and heritage grains to further enlarge the authenticity and superior taste of your classic baked goods. Consumers will love it.