In 2025, the artisanal bakery market generates a turnover of approximately 17.2 billion euros, according to initial estimates by EPSIMAS. Thus, the sector continues its steady growth, maintaining its upward trend. Artisanal bakery-pastry shops rank among the leading local businesses in France, with some 41,500 active establishments as of March 2026. Nevertheless, despite this form of maturity, the number of bakery-pastry shops continues to grow. Over the past twelve months, 2,920 new establishments have opened.
This market, which is still fragmented in France, is currently dominated by independent establishments (in terms of number of locations). However, numerous franchise networks have been operating there for several years. Their development could therefore impact the organization of this sector in the medium term.
This article presents the sector's evolutions in recent years, as well as the main challenges faced by the bakery market.
In 2025, the artisanal bakery sector is valued at over 17.2 billion euros, according to preliminary estimates from EPSIMAS. This represents a 5.85% increase on a rolling-year basis. Revenue for companies in the bakery and pastry sector has been on an upward trend for more than 10 years. The sector is projected to grow at an average annual rate of 8.26% between 2016 and 2025. EPSIMAS projections indicate that the sector’s revenue is expected to grow at an average annual rate of approximately 5.38% between 2025 and 2030.
As of September 2026, EPSIMAS counts at least 41,500 active establishments operating in the bakery and pastry market. Bakeries are thus the leading type of neighborhood retail business in France in terms of the number of locations. In 2026, 74,27% of the establishments opened in 2022 are still in operation, reflecting a relatively high survival rate for the sector.
Unsurprisingly, the Île-de-France region accounts for a large share of bakeries (17.5 % of establishments). It is followed by Auvergne-Rhône-Alpes (12.15 %), Nouvelle-Aquitaine (9.27 %), and Provence-Alpes-Côte d’Azur (8.91 %).
The specialized trade press allows players in the bakery market to stay informed about industry developments (market trends, regulatory changes, new products, etc.). The main media to follow in France are as follows:
The National Confederation of French Bakers and Pastry Chefs, an industry organization bringing together industry professionals and informing them about market news, current regulations...
The Pastry Chef's Journal, A specialized magazine on the pastry chef profession, providing information on news, new regulations, trade shows...
Boulangerie Bakery.com, A specialized magazine on the baking profession.
The World of Bakers, A magazine covering news in the bakery sector
Bakery and Pastry News, a trade media outlet for the bakery sector
Federation of Bakery Businesses, bringing together and representing a large number of businesses in the bakery market
The bakery is the leading local business in France. The French have a special relationship with bakeries, as demonstrated by Google searches in France for the topic of bakeries. Searches for the topic of bakeries continue to grow each year. A certain seasonality appears to be distinguishable in Google searches for the term "bakery." Peaks of interest manifest in August and during the year-end holiday periods (which are traditional vacation periods in France).
On average, a bakery employs 5.9 employees per point of sale in 2026, compared to 6.7 in 2025. Personnel costs (including the manager) represent on average 41% of operating income for companies subject to corporate income tax and 35% for those subject to personal income tax. Also, on average, a bakery records a net income corresponding to 3% of operating income. For companies subject to personal income tax, this figure is estimated at 11% of operating income.
In 2026, the average gross remuneration of bakery managers was 21,492 EUR for establishments with a turnover of less than 200K EUR, 37,306 EUR for those between 200K and 400K EUR, and 77,629 EUR for those exceeding 800K EUR. For the 2026 financial year, the average investment by bakeries amounts to 16,590 EUR.
This year, attendance is down slightly, with an average of 295 customers per day, compared to 302 in 2024 and 313 in 2025. This increase is accompanied by a higher average transaction value, rising from €6.33 last year to €6.40 this year.
The price of the baguette, a symbol of the sector, is following the same trajectory: after €1.04 in 2023 and €1.08 in 2024, it has now reached €1.12.
Epsimas reports an average annual increase in the price of bread of 2.49%, representing an overall increase of 26% between 2015 and 2025.
Source : Epsimas; The Auditing and Consulting Observatory for the Bakery and Pastry Sector
The bakery and pastry sector is a promising market with ongoing good development prospects. The artisanal bakery and pastry segment remains fragmented for now, with a national prevalence of independent bakeries. However, franchise networks have been developing in this sector for several years, with a few leaders setting the example. Many of these networks share common characteristics, such as delivery services (in-house or outsourced) and extended opening hours. The baked goods kiosk segment, on the other hand, is more concentrated around large networks and is experiencing more moderate growth.
Bakery products are evolving, and establishments are becoming true dining and snacking venues. The direct consequence of this transformation is the increase in the average spend per customer in bakeries. The average price of a baguette is estimated at around 1.12 euros in 2026. Meanwhile, the average spend on snacking products in bakeries is estimated at 9.20 EUR. This evolution of the product mix has a direct positive impact on the turnover of establishments in the bakery market.
Source : Speak Snacking, INSEE, The Auditing and Consulting Observatory for the Bakery and Pastry Sector
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