Looking Ahead: 5 Bread Trends to Leverage in 2024

The start of a new calendar year presents an opportunity for restaurant and retail operators to begin planning for the future, based on professional trend analysis and predictions. At Tribeca Oven, we frequently analyze and share data with our operator community so you can leverage trends to achieve continued growth. C.H. Guenther & Son’s Senior Insights Manager, Lindsey Murtaugh, is one of Tribeca Oven’s in-house experts who has helped us identify five bread trends for 2024 that you can use to shape your menu or buying planning for the year ahead.

Here is what we’re expecting to see in terms of consumer demand and interest around bread:

Focaccia, prized by consumers and diners for its pillowy texture and crunchy exterior, has been trending hard for the past few years. Though it is Italian in origin, focaccia appears on a range of cafe and restaurant menus, and that number is growing. Datassential Menu Trends Q3, 2023 reveals that in 2022, focaccia appeared on 6.8% of restaurant menus, representing a +6% growth from 2022.

One way to enhance an existing trend like focaccia is to reimagine ways to use it. For example, substituting focaccia as a sandwich carrier for existing breakfast or lunch menu items can spark new interest in those products. Or, consider serving focaccia as a dish with other trending flavors, like dipping oil infused with black garlic or za’atar seasoning — these ingredients have grown +225% and +218% respectively over the last 10 years. 

Sourdough’s continual climb up the trend ladder proves that sometimes, the classics never go out of style. This tangy, naturally fermented bread is currently present on 14.4% of menus, representing a 6% growth versus last year, according to Datassential Menu Trends Q3, 2023. Similar to focaccia, leveraging this ongoing trend doesn’t necessarily require ideating brand-new menu items. Elevating existing dishes with sourdough bread is one simple way, like using Tribeca Oven’s Sourdough Pullman Loaf for French toast, sliced Sourdough Baguette with charcuterie boards, or our Sourdough Loaf as the base for tartines. Or, pair sourdough bread with another trending ingredient, like Castelvetrano olives (+157% over 10 years). For more information about Tribeca Oven Sourdough products, plus three creative recipes, check out this blog post.

As average consumers become more informed on global culinary traditions, 2024 will also see an increased interest in ancient grains and seeds. This will be driven by from a nutritional standpoint, as many of these ingredients, like amaranth, spelt, quinoa and millet, contain high levels of protein, vitamins and fiber. Tribeca Oven’s Multigrain Loaf, 9 Grain Loaf and Harvest Grain Baguette are products that can help you strike while this trend is hot. 

All things plant-based will continue going strong. With polls showing nearly half the population between the ages of 24 and 39 identifying as flexitarian, the rising generation of consumers will seek out plant-based products to complement their mindful eating values and lifestyles. Tribeca Oven’s products are vegan, sustainable, crafted with non-bioengineered ingredients and free from artificial colors, flavors and preservatives.

In the year ahead, consumers will also show a growing interest in local and artisanal goods. Tribeca Oven strikes the perfect balance for operators who want to meet this demand: we use time-honored, hand-crafted methods to produce breads with an attractive rustic look, amazing flavor that are also consistent in quality and helpful in keeping your food costs low. 

We invite all operators to join The Crumb Collective, our artisan bread community, where we share tips, menu ideas and more, directly to your inbox. For more info on Tribeca Oven’s entire range of products, visit our website, and follow us on YouTube, Facebook, Instagram and LinkedIn.

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