The Artisanal Bakery Product Manufacturing industry is going through a major period of change. While per capita bread consumption is falling, Australians are spending more on higher quality, fresher breads and baked goods. Where the typical family used to purchase a few loaves of factory-produced white bread once a week, consumers are now more likely to buy a wider range of freshly baked bread, including sourdough, ciabatta, brioche and baguettes. During the past five years, rising health awareness has caused demand for wholemeal, seeded, gluten-free and other health breads to soar.
Businesses in this industry primarily bake and sell bread and other baked products from the same premises. The industry does not include bread and other baked products pre-baked in factories. Nor does it include those establishments operating cafe-style operations where food is served for on-premises consumption.
The report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecast, growth rates and an analysis of the industry key players and their market shares.