Artisan breads drawing upon international influences and other elevated flavors are further attracting consumers hungry for premium and unique offerings. 

“Global flavors are increasingly becoming more popular with shoppers searching for new, exciting experiences in terms of taste — think breads with roasted garlic or a dash of turmeric added in,” observed Jonathan Davis, culinary innovation leader for La Brea Bakery, a brand of Los Angeles-based Aspire Bakeries. 

Bread Man Baking Co., Houston, is set to launch a product line later this year inspired by the Greek heritage of Founder and Chief Executive Officer Tasos Katsaounis. The breads are made with ancient grains, Greek olive oil, sesame seeds, roasted garlic and rosemary. 

“Additionally, we’re introducing a collection of savory, retail-ready focaccia with distinctive toppings such as rosemary olive oil, olive oil sea salt, jalapeno cheddar and zaatar, tapping into the trend for artisanal, gourmet flavors,” Katsaounis said.

New York City-based Tom Cat Bakery sees plenty of opportunity in international offerings, recently adding Japanese milk bread to its line of artisan products. Also known as shokupan, this enriched white bread is similar to brioche but uses heavy cream instead of butter, as well as yudane, a cooked flour and water mixture that gives the bread its signature fluffy, springy crumb.

“[Our customers] told us they had very few options available in the United States,” said Peter Sonenstein, vice president of marketing, Tom Cat Bakery. “After talking with customers, analyzing the trends and researching the techniques required to make the best, most authentic Japanese milk bread, we knew this product would be an excellent addition to our artisan bread portfolio.”

Artisan bakers are introducing regional varieties as well. La Brea Bakery recently debuted a New York Rye loaf, which delivers on the rye flavors and textures found in New York delis, Davis said, while also capitalizing on the appeal the food capital carries with many consumers.

Other new artisan flavors include Ancient Grain and Sundried Tomato sourdough varieties from The Good Bread Co., Detroit. The bakery sees sourdough as a significant opportunity going forward, recently installing four 5,000-lb sourdough tanks in its facility.

“This is our commitment to maintain our tradition of fermented breads at scale,” said Spiros Assimacopoulos, president and chief executive officer. 

Sourdough commanded a nearly 8% dollar share and 5% unit share of total perimeter bread flavors in 2024, Circana reported, up from a 5% dollar share and 4% unit share pre-pandemic. 

Schmidt Baking Co., a division of H&S Family of Bakeries, Baltimore, is in on artisan as well, introducing its Artisan’s Choice line under its Old Tyme Brand. The line includes three varieties: Italian Rustico, Rustic Brioche, and Ancient Grains and Seeds.

“The growing trend of ‘artisan’-style breads for commercial bread and rolls has been growing in popularity,” observed Jeff Sobotta, vice president of Schmidt Baking Co. “So far, the feedback from customers has been great, and we really have hit the market running.”

This article is an excerpt from the April 2025 issue of Baking & Snack. To read the entire feature on Artisan Bread Trends, click here.