Welcome to episode four 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 takes you behind the scenes with the Délifrance Product Development team to explore how global gastronomy is influencing modern bakery.

Joining Lisa is Ellie David, Head of Channel Development at Délifrance, who shares expert insight into how the team draws inspiration from diverse international cuisines—like Italian and Middle Eastern—when developing innovative new products. Together, they explore the journey from idea to shelf, and the flavours, formats, and trends that are shaping the future of bakery.

Key Takeaways:

• Global flavour trends are inspiring innovation across classic bakery formats like viennoiserie and focaccia.
• The product development process at Délifrance is driven by creativity, insight, and authenticity—balanced with scalability.
• Sourcing high-quality, authentic ingredients is key to delivering a truly global flavour experience.
• Regionality and cultural relevance are becoming more important to consumers
• Successful product innovation means staying relevant from ideation through to market launch, which can take months or even years.

This episode is packed with inspiration and practical insights for NPD teams, bakers, and trend-savvy foodservice professionals.

Resources & Mentions:

• Explore Délifrance’s globally inspired product range. LINK TO FOLLOW

Stay Connected:

• Visit Délifrance to explore the latest bakery trends and innovations.
• 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 deep-dives, and behind-the-scenes stories from the Délifrance team.

Next Episode:

We’ll be exploring how coffee shops and on-the-go bakery are delivering value, escapism, and indulgent experiences for today’s consumers—don’t miss it!

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!

Welcome back to Bitesize Bakery, brought to you by Délifrance. Hosted by Alex Hayes of Harris and Hayes, one of the UK’s leading food and drink insight consultancies, this episode explores one of the most exciting movements in bakery today: the rise of plant-based options.

Joining Alex is renowned pastry chef and vegan baking expert Rodolphe Landemaine, founder of Land & Monkeys. Together, they discuss the evolution of plant-based bakery, the impact of conscious consumerism, and the innovations shaping the industry.

Key Takeaways:

This episode is packed with practical insights for bakery professionals, entrepreneurs, and food enthusiasts alike.

Resources & Mentions:

Stay Connected:

Next Episode:

In our next episode, we’re diving into the role of bakery in the education sector. From university cafes to campus food courts and student hubs, alongside special guest Amanda Pettingill, Chair of TUCO, we’ll explore how bakeries can cater to the evolving needs of students and staff. Whether it’s meal replacements, convenient treats, or indulgent grazing options, we’ll uncover opportunities for bakeries to thrive in this dynamic space. Don’t miss it!