Episode 4: Behind the Scenes with Délifrance Product Development
Bitesize Bakery brought to you by Délifrance
Release Date: 04/28/2025
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 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!