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 episode five of the Bitesize Bakery podcast, brought to you by Délifrance. Hosted by Lisa Harris of Harris and Hayes, one of the UK’s leading food and drink trend consultancies, this episode dives into the comforting and fast-paced world of coffee shops and bakery on the go.
Lisa is joined by Richard Zivkovic, former head of operations at Pret and Costa, and now co-founder of independent coffee shop Helg in Stevenage. Together, they explore how cafés can offer indulgent everyday experiences while balancing value, quality, and convenience.
Drawing on fresh insight from Délifrance’s independent survey of 500 regular coffee shop visitors, this episode looks at how food, ambience and new product development are helping coffee shops stand out in a competitive market.
Key Takeaways:
- Coffee shops are now cultural spaces where consumers seek both indulgence and healthier weekday options.
- Sit-in vs. takeaway behaviours vary widely by age and geography, highlighting the importance of localised approaches.
- Word of mouth, standout food, and product innovation are essential to attracting and retaining customers—especially younger ones.
- Sustainability and quality are non-negotiables, and local sourcing helps create authentic connections with the community.
- Successful operators optimise dayparts with inventive food and drink offerings—like Richard’s plan to open an evening pizzeria alongside Helg.
- Convenience is key—from delivery and click-and-collect to the growing role of drive-thrus and digital ordering.
This episode is full of insights for coffee shop operators, food-to-go brands, and bakery professionals looking to thrive in today’s competitive, experience-driven landscape.
Resources & Mentions:
Explore the full Coffee Shop & To Go Guide with insights from Délifrance’s independent consumer research. [LINK TO FOLLOW]
Visit Helg in Stevenage to experience a Nordic-inspired coffee shop with a community-first ethos @helg_coffee_bakery
Stay Connected:
Visit Délifrance to explore the latest trends shaping modern bakery.
Follow Harris and Hayes on LinkedIn for more expert insight: Harris & Hayes LinkedIn
Don’t forget to subscribe to the Bitesize Bakery podcast to stay updated on future episodes featuring expert guests, trend-led conversations, and practical inspiration from across the bakery sector.
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