The bakery café scene in Singapore continues to witness an influx of new establishments, giving consumers an expanding array of options for artisanal baked goods. For instance, MasterChef Singapore’s season one runner-up, Genevieve Lee, following her success with sourdough doughnut brand, Sourbombe, launched the new brand, Shio & Sato, to try a new concept selling shio pan with Japanese-inspired savoury fillings including Green Chilli Onion and Miso Butter Corn, as well as sweeter fillings including Hokkaido Cream and Matcha Strawberry.
Gardenia, the leading player in bread, launched a new peanut butter flavour under its Twiggies range, the first new flavour since its classic vanilla and chocolate flavours. Twiggies are known for their soft, fluffy, and moist texture, which gives them a cake-like quality, and are individually packed, making them a convenient grab-and-go snack for both children and adults.
Consumers are becoming ever more aware of issues of social and environmental sustainability, and this is being reflected in their choice of products. Manufacturers are responding in their new product development.
Delivery:
Files are delivered directly into your account soon after payment is received and any tax certification is verified (where applicable).
This report comes in PDF with additional info in Excel included.
Understand the latest market trends and future growth opportunities for the Baked Goods industry in Singapore with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
Key trends are clearly and succinctly summarised alongside the most current research data available. Understand and assess competitive threats and plan corporate strategy with our qualitative analysis, insight and confident growth projections.
Data and analysis in this report provides further detailed coverage dedicated to a comprehensive range of core packaged food categories.
If you're in the Baked Goods industry in Singapore, our research will help you to make informed, intelligent decisions; to recognise and profit from opportunity, or to offer resilience amidst market uncertainty.
Baked Goods
This is the aggregation of bread, pastries, dessert mixes, frozen baked goods and cakes. Note: in most cases, baked goods from in-store bakeries are classified under unpackaged/artisanal. While many such offerings may be finished on-site, they are often prepared, then frozen or par-baked, at other locations. Such production models are very important for supermarket in-store bakeries, which are often used to drive traffic and fill stores with appetising aromas, but for which the labour resources required to run a full-service scratch bakery are not always available. Baked goods baked from central bakeries sold unpackaged in other outlets are classified as unpackaged/artisanal. In the specific case of in-store bakery counters (for example, in supermarkets), if baked goods are finished on-site but then packaged (for example, in a box or bag) with a barcode and price, set out in the store for sale in this packaging and sold like any other packaged food product (i.e. a customer takes the packaged item from a shelf) then this is classified as packaged. If however the baked good is finished on-site, displayed unpackaged but then placed in packaging as part of the transaction (i.e. a supermarket worker at an in-store bakery counter/a customer places it in a box/bag after it has been chosen, to allow it to be carried safely) this is still classified as unpackaged.
See all of our definitionsThis report originates from Passport, our Baked Goods research and analysis database.
If you purchase a report that is updated in the next 60 days, we will send you the new edition and data extraction Free!