Bitesize Bakery brought to you by Délifrance
Bitesize Bakery brought to you by Délifrance
Podcast Description
Welcome to the Bitesize Bakery podcast, brought to you by Délifrance.
In this new series, we delve into the hottest topics shaping the future of bakery. Expect engaging discussions on plant-based baking, the evolving concept of value, affordable luxury, sustainability, global gastronomy flavours, comfort food trends, snacking, and coffee shop culture. We’ll even uncover how bakery plays a key role in schools and universities.
If you’re passionate about the bakery industry, this series is not to be missed!
Podcast Insights
Content Themes
The podcast focuses on contemporary topics affecting the bakery industry, with episodes covering plant-based baking, value perception, sustainability in baking, global gastronomy influences, and the interplay of bakery products in educational settings.
Welcome to the Bitesize Bakery podcast, brought to you by Délifrance.
In this new series, we delve into the hottest topics shaping the future of bakery. Expect engaging discussions on plant-based baking, the evolving concept of value, affordable luxury, sustainability, global gastronomy flavours, comfort food trends, snacking, and coffee shop culture. We’ll even uncover how bakery plays a key role in schools and universities.
If you’re passionate about the bakery industry, this series is not to be missed!
Welcome to another episode of the Bitesize Bakery podcast, brought to you by Délifrance. Hosted by Lisa Harris, co-founder of Harris and Hayes, one of the UK’s leading food and drink consultancies, this episode explores a unique and often overlooked sector—the role of bakery in higher education.
Joining Lisa is Amanda Pettingill, Chair of TUCO, the UK’s leading membership body for in-house caterers in the education sector. Amanda is also Deputy Director of Estates and Facilities at the University of Nottingham, and brings a wealth of experience in foodservice, hospitality, and contract catering. Together, they discuss the evolving food landscape on university campuses and how bakeries can innovate to meet the needs of students and staff.
Key Takeaways:
- Convenience is king – Time-poor students want quick, nutritious, and grab-and-go options.
- The power of indulgence – While health remains a focus, treats and comfort foods are still in demand.
- Value beyond price – Students seek quality, provenance, and sustainability alongside affordability.
- Changing campus food culture – From street food-style dining to international flavours, student tastes are evolving.
This episode is packed with practical insights for bakery professionals, foodservice providers, and anyone interested in the future of on-campus food.
Resources & Mentions:
Learn more about TUCO and its work in supporting in-house caterers https://www.tuco.ac.uk/
Discover Délifrance’s latest bakery solutions for foodservice and education. [LINK TO EDUCATION GUIDE to follow]
Stay Connected:
Visit Délifrance to explore their bakery innovations. Follow Harris and Hayes for more industry insights. https://www.linkedin.com/company/harris-hayes/
Don’t forget to subscribe to the Bitesize Bakery podcast to catch upcoming episodes featuring global flavours, and we’ll be diving into the world of coffee shops and on-the-go bakery.
Next Episode: We’ll be going behind the scenes of Délifrance’s product development team, exploring global bakery trends and the flavours inspiring the next generation of baked goods. Don’t miss it!
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