Bitesize Bakery brought to you by Délifrance
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!
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Episode 5: Coffee Shops & Bakery on the Go – Value, Indulgence and Everyday Escapism
06/02/2025
Episode 5: Coffee Shops & Bakery on the Go – Value, Indulgence and Everyday Escapism
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 to explore the latest trends shaping modern bakery. Follow Harris and Hayes on LinkedIn for more expert insight: 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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Episode 4: Behind the Scenes with Délifrance Product Development
04/28/2025
Episode 4: Behind the Scenes with Délifrance Product Development
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: 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!
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Episode 3: The Role of Bakery in Higher Education
03/31/2025
Episode 3: The Role of Bakery in Higher Education
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 Discover Délifrance’s latest bakery solutions for foodservice and education. [LINK TO EDUCATION GUIDE to follow] Stay Connected: Visit to explore their bakery innovations. Follow Harris and Hayes for more industry insights. 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!
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Episode 2: The Rise of Plant-Based Baking
02/13/2025
Episode 2: The Rise of Plant-Based Baking
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 options is transforming bakery. • The challenges and breakthroughs in developing plant-based pastries without compromising on taste or texture. • The role of health and sustainability in shaping future bakery trends. • Expert insights from Rodolphe on what makes a great plant-based pastry. This episode is packed with practical insights for bakery professionals, entrepreneurs, and food enthusiasts alike. Resources & Mentions: • Learn more about Délifrance’s commitment to sustainability and innovation in plant-based bakery. • Discover Rodolphe Landemaine’s Land & Monkeys, a leading vegan bakery revolutionising French pastry. Stay Connected: • Visit to explore their latest bakery innovations. • Follow hosts Harris and Hayes on LinkedIn for more industry insights. • Don’t forget to subscribe to the Bitesize Bakery podcast to catch upcoming episodes featuring behind-the-scenes insights from Délifrance’s product development team, and the influence of global gastronomy on bakery trends. 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!
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Episode 1: The Evolving Concept of Value in Bakery
01/16/2025
Episode 1: The Evolving Concept of Value in Bakery
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 Takeaways: How the concept of value goes beyond price to include quality, experience, and sustainability. Why indulgence and affordable luxury continue to captivate bakery consumers. The role of loyalty programmes, portion control, and innovative packaging in delivering value. How bakery brands can balance quality with affordability in a competitive market. This episode is packed with practical insights for bakery professionals, entrepreneurs, and enthusiasts alike. Resources & Mentions: Learn more about Délifrance’s Baking Good Better initiative, blending quality with ethical sustainability. Explore how Délifrance caters to diverse consumer needs with products ranging from entry-level offerings to premium indulgences. Stay Connected: Visit to explore their bakery innovations. Follow hosts Harris and Hayes on LinkedIn for more industry insights. Don’t forget to subscribe to the Bitesize Bakery podcast to catch upcoming episodes featuring plant-based baking, global gastronomy flavours, and behind-the-scenes insights from Délifrance’s product development team. Next Episode: We’ll be diving into plant-based baking and sustainability with the king of vegan bakery, Pastry Chef extraordinaire, Rodolphe Landemaine —don’t miss it!
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