Sourdough Bread Market Report

Various factors drive the demand for sourdough bread, such as enhanced health awareness, which obliges consumers to rely on products that are processed minimally, thus considered healthier, and a growing appreciation for artisanal and craft products. The increased popularity of sourdough bread is primarily based on the changing diets. As consumers increasingly embrace the keto and paleo diets, bakers are coming up with low-carb sourdough made from almond and coconut flour. Adding to this is the growing concern over gluten sensitivity and celiac disease, which makes people demand gluten-free sourdough, especially if produced with alternatives such as rice or buckwheat, while fermentation may make gluten-containing varieties easier to digest for some. Artisanal bakers are also testing various flours; all this experimenting with flours increases the taste and nutritional value of sourdough, making it a staple for modern diets. The restoration of home baking brings community-based support on knowledge sharing on better, healthier sourdough recipes, workshops, or online resource exchange, which consolidates its place for contemporary diets.

The sourdough market is affected due to various challenges, but the major challenges, which highly affect Sourdough products have been priced higher than traditional bread, primarily due to longer fermentation times, special ingredients, and exclusive artisanal methods of production. This can make them unaffordable for price-sensitive consumers. Since price sensitivity might be a limiting barrier to both the ease and affordability of sourdough products for a core market of consumers willing to pay a premium, it may well constrain the market's growth. Since sourdough bread has a relatively short shelf life, its impact is considerable on strategies for both production and sales. Unlike preservative-enabled commercially produced bread, natural fermentation in sourdough delivers a product best-consumed fresh. Bakers need to be careful with inventory management not to waste, which is more expensive during the production stages. Retailers are also affected equally as unsold loaves translate into disposal; due to this, the overall profitability comes down. This short shelf life creates consumer demand for freshness, encouraging localized sourcing as well as artisanal production methods but complicating the distribution logistics.

In March 2023, Brakes launched a new range of artisan sourdough bread under its La Boulangerie brand. The company partnered with bakery Nicholas & Harris to create the range, which used an 11-year-old sourdough starter as a raising agent. Brakes said the breads were largely handmade using traditional methods and incorporated a long bulk fermentation process to improve flavor and create an open-textured crumb. The range included a sourdough half boule, a seeded loaf, a sundried tomato & herb loaf, and a beetroot & spelled loaf. In January 2023, Bako extended its Finish product range with a selection of sourdough breads. The finished products were designed to be quick and easy additions to bakery counters and included sausage rolls, pies, pastries, and confectionery. Bako’s new thaw-and-serve sourdough range came in a variety of eight and 12-pack sizes and included white, multi-seed, and three cheese and jalapeno loaves, plus a cheese and onion sourdough baguette. The sourdough had a fabulous aroma, a crispy outer, and a lovely interior structure. Bako explained that it had seen increased demand for sourdough following a rise in interest in the style during the lockdown. Sourdough was slowly fermented and was free from manufactured baker’s yeast, relying on natural airborne yeast to raise the loaf.

Europe can be considered a lucrative market due to its rising bakery production and exports. Europe's bakery production is growing due to increased demand for artisanal and organic products. Consumers demanding fresh, high-quality goods reflecting local traditions boost the overall demand. Also, as per the data of the Observatory of Economic Complexity from the top five exporters of bakery goods, four belong to Europe. The list includes major exporters like Germany, which exports baked goods worth US$ 4.92 billion; Italy US$ 3.5 billion; France US$ 2.93 billion; and Poland US$ 2.67 billion.

Also, China can be considered a lucrative market due to the rising demand for bread and bakery products. Chinese consumers prefer bread over traditional breakfast items like rice porridge and meat buns because it is quick and convenient. Whole wheat sandwiches and white bread are the most popular varieties due to their soft texture. As per the United States Department of Agriculture, bread accounts for 18 percent of Chinese bakery sales. Furthermore, the United States Department of Agriculture predicts that China's bakery sales will reach $53 billion by 2025. Also, India is fueling the growth of the sourdough bread market with its bakery demand. As per the data of the Agricultural and Processed Food Products Export Development Authority (APEDA), the Indian bakery market is expected to reach US$ 21.2 billion by 2028; thus, the rising bakery market is expected to boost the sourdough bread market.