Episode 3: The Role of Bakery in Higher Education
Bitesize Bakery brought to you by Délifrance
Release Date: 03/31/2025
Episode 5: Coffee Shops & Bakery on the Go – Value, Indulgence and Everyday Escapism
Bitesize Bakery brought to you by Délifrance
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...
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Episode 4: Behind the Scenes with Délifrance Product Development
Bitesize Bakery brought to you by Délifrance
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....
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Episode 3: The Role of Bakery in Higher Education
Bitesize Bakery brought to you by Délifrance
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...
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Episode 2: The Rise of Plant-Based Baking
Bitesize Bakery brought to you by Délifrance
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: • How consumer demand for plant-based and sustainable...
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Episode 1: The Evolving Concept of Value in Bakery
Bitesize Bakery brought to you by Délifrance
Welcome to the first episode of the Bitesize Bakery podcast, 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 dives into one of the most pressing topics in the bakery world: value. Joining Alex is Stéphanie Brillouet, Marketing Director at Délifrance, who shares her expert insights on how value is evolving in today’s market. Together, they unpack what value really means to consumers, exploring themes such as quality, loyalty, premiumisation, and the rise of affordable luxury. Key...
info_outlineWelcome 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!