Episode 5: Coffee Shops & Bakery on the Go – Value, Indulgence and Everyday Escapism
Bitesize Bakery brought to you by Délifrance
Release Date: 06/02/2025
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 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.