Europe Sourdough Market Size, Share, and COVID-19 Impact Analysis, By Application (Bread and Buns, Pizza Bases, Cakes, and Others), By End User (Industrial Bakeries, Foodservice, and Retail), and Europe Sourdough Market Insights, Industry Trend, Forecasts to 2035

Europe Sourdough Market Insights Forecasts to 2035

• The Europe Sourdough Market Size was estimated at USD 1.33 Billion in 2024
• The Market Size is Expected to Grow at a CAGR of around 5.83% from 2025 to 2035
• The Europe Sourdough Market Size is Expected to Reach USD 2.48 Billion by 2035

The Europe sourdough market size is anticipated to reach USD 2.48 Billion by 2035, growing at a CAGR of 5.83% from 2025 to 2035.  The sourdough market in Europe is propelled by increasing demand for clean-label, natural foods, increased health consciousness, popularity of artisanal bakery items, foodservice growth in applications, and ongoing product innovation to address changing consumer preferences for quality, taste, and convenience.

Market Overview

The Europe sourdough industry is the local market for the manufacture, distribution, and consumption of sourdough-based bread, buns, pizza bases, and cakes. As people in Europe are becoming increasingly food-savvy about where their food comes from and its nutritional content, many are seeking out bread from natural ingredients. Sourdough specifically is becoming popular as an alternative for healthier, conventional bread because it uses natural fermentation and has fewer ingredients as compared to other ways of making bread. European cuisine carries sourdough bread as part of the culture. Increasingly, more people appreciate artisanal production methods and traditional techniques for baking as well. This trend is pushing high market expansion, particularly in urban centers and resort areas where consumers are looking for genuine, quality products. Furthermore, innovative technologies that preserve shelf life and extend product freshness are creating new market growth opportunities. The application of modified atmosphere packaging, active packaging solutions, and eco-friendly materials ensures the quality of sourdough products, minimizes food waste, and addresses the growing demand for environmentally friendly packaging.

Report Coverage

This research report categorizes the market for Europe sourdough market based on various segments and regions and forecasts revenue growth and analyzes trends in each submarket. The report analyses the key growth drivers, opportunities, and challenges influencing the Europe sourdough market. Recent market developments and competitive strategies such as expansion, product launch, development, partnership, merger, and acquisition have been included to draw the competitive landscape in the market. The report strategically identifies and profiles the key market players and analyses their core competencies in each sub-segment of the Europe sourdough market.

Driving Factors

Sourdough is regarded as a healthier option to traditional bread because of its improved digestibility, reduced glycemic index, and enhanced nutrient bioavailability. As consumers increasingly seek gut health and natural nutrition, demand for sourdough is on the increase. There's an increasing trend towards artisan and gourmet baked foods in Europe. Sourdough's intense flavor and artisanal charm make it a high-end product, sought after by consumers willing to pay more for quality over mass-produced equivalents. Additionally, restaurants, cafes, and fast-casual establishments increasingly list sourdough products on menus such as sandwiches, toasties, and pizza bases, fueling demand from the foodservice channel and stimulating increased innovation and diversity.

Restraining Factors

Classic sourdough needs longer fermentation to achieve its characteristic flavor and texture. The longer production time can restrict output, raise labor costs, and render it less appealing to high-volume bakeries that want quicker turnaround and lower production costs. Additionally, making genuine sourdough entails premium ingredients, expert labor, and precise fermentation conditions. These elements drive higher production costs than regular bread, which can increase retail prices and restrict its availability to price-conscious consumers.

Market Segmentation

The Europe sourdough market share is classified into application and end user.

• The bread and buns segment dominated the market in 2024 and is projected to grow at a substantial CAGR during the forecast period.

The Europe sourdough market is segmented by application into bread and buns, pizza bases, cakes, and others. Among these, the bread and buns segment dominated the market in 2024 and is projected to grow at a substantial CAGR during the forecast period. The segmental growth is due to sourdough bread is seen as healthier because it naturally ferments, improving digestion and nutrient intake. This has been appealing to health-conscious consumers, making it increasingly popular compared to traditional bread and expanding its market share.

• The industrial bakeries segment held a significant share in 2024 and is expected to grow at a significant CAGR during the forecast period.

The Europe sourdough market is segmented by end user into industrial bakeries, foodservice, and retail. Among these, the industrial bakeries segment held a significant share in 2024 and is expected to grow at a significant CAGR during the forecast period. The growth is attributed to industrial bakeries being able to mass-produce sourdough by automated systems in large quantities to cater to the increasing demand across supermarkets and food chains. Being capable of expanding operations guarantees regular supply, cost-effectiveness, and uniform product quality, which are critical to mass commercial distribution across Europe.

Competitive Analysis:

The report offers the appropriate analysis of the key organizations/companies involved within the Europe sourdough market along with a comparative evaluation primarily based on their product offering, business overviews, geographic presence, enterprise strategies, segment market share, and SWOT analysis. The report also provides an elaborative analysis focusing on the current news and developments of the companies, which includes product development, innovations, joint ventures, partnerships, mergers & acquisitions, strategic alliances, and others. This allows for the evaluation of the overall competition within the market.

List of Key Companies

• Tattooed Chef
• Cobra Craft Foods
• Ditsch
• Associated British Foods
• Hobby Bakeries
• Doughlicious
• Baker Street
• Pillsbury
• Frere
• Baker and Baker
• Others

Recent Developments:

• In May 2024, Puratos introduced "Sapore Lavida," a fully traceable sourdough made in its Belgium plant. Since it is made from whole wheat flour obtained by regenerative agriculture, the move highlights the company's focus on sustainability and transparency in the bakery industry.

Key Target Audience

• Market Players
• Investors
• End-users
• Government Authorities 
• Consulting and Research Firm
• Venture capitalists
• Value-Added Resellers (VARs)

Market Segment

This study forecasts revenue at Global, regional, and country levels from 2020 to 2035. Spherical Insights has segmented the Europe sourdough market based on the below-mentioned segments:

Europe Sourdough Market, By Material Type

• Bread and Buns
• Pizza Bases
• Cakes
• Others

Europe Sourdough Market, By End User

• Industrial Bakeries
• Foodservice
• Retail