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When it comes to innovation, Scottish bakeries are rising to the challenge.

Artisan breads

Over the past years, the bakery sector has transformed and latched onto local, national and international trends.

In June this year, we will see ‘The World Tattie Scone Championships’ taking place at ‘Piping at Forres’, where audiences will experience innovative twists on the Scottish classic. Showcased alongside traditional potatoes and flour recipes will be contemporary recipes, offering flavour combinations including lorne sausage, bacon, cheese and herbs.

What’s trending?

With the bakery category being so competitive, it is important to ensure you are meeting the needs of customers as their preferences change. In the last year, we have seen a 9% decline in value sales of traditional pan bread, whilst breakfast bread sales have rocketed by 8.5% according to industry stats. 

Invest with confidence

We've also noticed a shift towards ‘gluten free’ and ‘free-from’ products within the sector, which has been a huge challenge in terms of production, due to the two needing effectively separate production facilities and some bakeries being tentative to invest in case it is just a fad. 

With the sector growing at 30% year on year and forecast to reach £673 million by 2020 according to Mintel, companies should now have the confidence to invest.

Adapt or die

The future of bakery is certainly stable, but bakeries will need to adapt as consumers become much more health conscious and aware of what they are eating – the drive for artisan bread will continue as we have seen across the UK and Scotland. 

The fact is that whilst our tattie scones and butteries are delicious to us – there is a demand for high quality French and Italian style that our bakers need to adapt and match consumer expectations.

Breaking the mould

In the future, bakeries may look to innovate in terms of offering more than just bread.

The ‘experience economy’ has seen huge growth in people undertaking cookery courses and programmes such as the Great British Bake Off have grown demand for courses, with some bakeries fulfilling this demand.  

One example of this is ‘Breadshare’, a community bakery in Edinburgh which has seen demand for its sourdough courses sell out weeks in advance. Such an example can provide evidence that there is opportunity for growth through innovative practice, other than simply selling loaves in the traditional sense.

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