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: Harris & Hayes LinkedIn

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!