Sourdough Market Report 2026

The sourdough market size has grown strongly in recent years. It will grow from $3.11 billion in 2025 to $3.31 billion in 2026 at a compound annual growth rate (CAGR) of 6.3%. The growth in the historic period can be attributed to resurgence of artisanal baking practices, increased home baking activities, expansion of specialty bakeries, rising consumer interest in natural fermentation, availability of diverse grain varieties.

The sourdough market size is expected to see strong growth in the next few years. It will grow to $4.25 billion in 2030 at a compound annual growth rate (CAGR) of 6.4%. The growth in the forecast period can be attributed to growing demand for functional bakery products, increasing focus on digestive health, expansion of premium baked goods consumption, rising adoption of clean-label ingredients, growing innovation in specialty sourdough recipes. Major trends in the forecast period include increasing preference for artisanal and traditional breads, rising demand for naturally fermented products, growing interest in gut-friendly foods, expansion of gluten-free and specialty sourdough, enhanced focus on authentic flavor profiles.

Growing health awareness among consumers is anticipated to drive the expansion of the sourdough market in the coming years. Health consciousness reflects the increasing focus on maintaining and enhancing overall health and well-being. As a fermented product, sourdough bread is widely regarded as a healthier alternative to traditional bread because of its potential digestive advantages and lower glycemic index. For example, in May 2023, the International Food Information Council (IFIC), a US-based nonprofit organization dedicated to food and health research, reported in its annual Food and Health Survey that 52% of American adults followed a specific eating pattern or diet in 2023. Among boomers, this share rose to 41%, up from 29% in 2022, with the most commonly reported eating patterns including high-protein diets at 18%, mindful eating at 17%, calorie counting at 12%, clean eating at 12%, and intermittent fasting at 12%. As a result, increasing health awareness among consumers is driving the growth of the sourdough market.

Leading companies in the sourdough market are prioritizing the development of sustainable products, such as sourdough bulkie rolls, to address the rising consumer demand for healthier and environmentally friendly choices. Sourdough bulkie rolls are a type of bread roll made from sourdough, known for their chewy texture and slightly tangy flavor, which results from the fermentation process. For example, in April 2024, Calise & Sons Bakery, Inc., a US-based bakery, introduced its Sourdough Bulkie Rolls. These rolls offer a delightful combination of a soft, chewy texture and a tangy sourdough taste, making them suitable for sandwiches, burgers, and toasting. Crafted with high-quality ingredients and free from common allergens, they serve as an affordable and tasty addition to meals.

In April 2024, Bridor, a French company specializing in bakery products, acquired Pandriks for an undisclosed sum. This acquisition is intended to bolster Bridor's market presence in Northwest Europe, increase its production capacity, and broaden its selection of organic products. Pandriks, based in the Netherlands, merges the rustic appeal of sourdough with the luxurious quality of its distinctive offerings, resulting in delectable treats.

Major companies operating in the sourdough market are Lesaffre, Puratos, Lallemand Inc., IREKS GmbH, Alpha Baking Co., Boudin Bakery, La Brea Bakery, Macrina Bakery, Gold Coast Baking Company, Tartine Manufactory, GoodMills Group GmbH, King Arthur Baking Company Inc., Grandaisy Bakery, Ernst Böcker GmbH & Co. KG, Swiss Bake Ingredients Pvt. Ltd., Truckee Sourdough Company, Grand Central Bakery, The Essential Baking Company, Brolite Products Inc., Bread SRSLY, Cultures for Health Inc., Philibert Savours, Italmill SpA, German Bakehouse Group, Madison Sourdough, Dr. Otto Suwelack Nachf. GmbH & Co., Kampffmeyer Food Innovation GmbH, Fornax Bread Company.

Europe was the largest region in the sourdough market in 2025. Asia Pacific is expected to be the fastest-growing region in the forecast period. The regions covered in the sourdough market report are Asia-Pacific, South East Asia, Western Europe, Eastern Europe, North America, South America, Middle East and Africa. The countries covered in the sourdough market report are Australia, Brazil, China, France, Germany, India, Indonesia, Japan, Taiwan, Russia, South Korea, UK, USA, Italy, Spain, Canada.

The sourdough market consists of sales of bagels, pretzels, pancakes and waffles and crackers. Values in this market are ‘factory gate’ values, that is the value of goods sold by the manufacturers or creators of the goods, whether to other entities (including downstream manufacturers, wholesalers, distributors and retailers) or directly to end customers. The value of goods in this market includes related services sold by the creators of the goods.

The market value is defined as the revenues that enterprises gain from the sale of goods and/or services within the specified market and geography through sales, grants, or donations in terms of the currency (in USD unless otherwise specified).

The revenues for a specified geography are consumption values that are revenues generated by organizations in the specified geography within the market, irrespective of where they are produced. It does not include revenues from resales along the supply chain, either further along the supply chain or as part of other products.

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