Home > Food & Beverages > Sourdough Market

Sourdough Market Size - By Type (Type I, Type II, Type III), By Ingredients (Oats, Barley, Rye, Wheat), By Application (Bread and Buns, Cakes, Cookies, Pizzas, Pancakes, Others) & Forecast, 2024 – 2032

  • Report ID: GMI8535
  • Published Date: Mar 2024
  • Report Format: PDF

Sourdough Market Size

Sourdough Market size was valued at USD 2.3 billion in 2023 and is anticipated to register a CAGR of over 9.1% between 2024 and 2032. The rising popularity of sourdough bread is attributed to the growing demand for healthier and more organic bread alternatives. There is a widespread belief that sourdough offers digestive and nutritional benefits compared to other types of bread. This trend aligns with the broader movement towards natural food production methods and the use of ancient grains, reflecting a preference for unprocessed ingredients in food choices.

Sourdough Market

The market for sourdough is poised for significant growth, driven by consumers growing desire for natural and artisanal breads. As health consciousness rises and interest in traditional baking methods flourishes, the sourdough market is expanding in several ways. This includes offering a wider variety of sourdough products, entering new markets, and developing innovative sourdough-based products to cater to evolving consumer preferences.

Sourdough bread is experiencing a surge in popularity, fueled by two key trends such as growing demand for natural, healthy food options and a renewed appreciation for traditional baking methods. Consumers are increasingly seeking out wholesome, artisanal breads, leading to a spike in demand for sourdough products.

The unique flavor of bread, satisfying chew, and potential health benefits, such as improved digestion and potentially reduced gluten sensitivity, further contribute to its appeal. This confluence of factors opens a world of opportunities for the sourdough market, with space for innovation in product development and expansion into new markets to cater to the evolving preferences of global consumers.

Despite various growth factors, the natural fermentation process in sourdough presents two hurdles for the market such as inconsistent taste and quality between batches, and a shorter shelf life compared to commercially produced bread. These challenges make it difficult for retailers and distributors to manage sourdough effectively. To address these issues and ensure satisfied customers and a thriving market, sourdough producers need to focus on meticulous fermentation management, rigorous quality control, and the development of innovative packaging solutions that preserve its unique qualities while extending its shelf life.

Sourdough Market Trends

The increasing fascination with sourdough bread is propelling its market growth. This is attributed to the belief among many that sourdough offers health benefits, including easier digestion and higher nutrient content. Moreover, there is a rising preference for natural food production methods and heritage grains, aligning with the broader trend towards authentic and environmentally sustainable food choices.

Looking ahead, the sourdough market is anticipated to continue its expansion as consumers seek bread varieties with distinct flavors, textures, and nutritional advantages. Additionally, the market is likely to witness the introduction of more sourdough-based products like snacks and pastries, alongside increased adoption by bakeries to cater to evolving consumer preferences.

Sourdough Market Analysis

Sourdough Market Size, By Type, 2021 - 2032 (USD Billion)

Based on the type, the market is segmented into type I, type II, type III. The type II segment reached USD 1.2 billion revenue in 2023 and is poised to cross USD 2.5 billion by 2032, due to its adaptability and simplicity. It ferments faster than type I, making it ideal for large-scale producers and commercial bakeries who need consistent results for standardized products. Its user-friendliness and extended shelf life further solidify its popularity across various baking applications. Consequently, type II sourdough commands a significant market share, particularly among industrial bakers who prioritize consistency and efficiency in their production lines.

Sourdough Market Revenue Share, By Ingredients, (2023)

Based on ingredients, the market can be further segmented into barley, oats, wheat, and rye. The oats segment accounted for 40% of the market share in 2023 and is expected to hold over 42% in 2032. Oat flour shines in the sourdough market, surpassing traditional options like wheat, barley, and rye. This dominance stems from its unique qualities and consumer preferences. Most importantly, oats are naturally gluten-free, catering to individuals with celiac disease or gluten intolerance.

Also, they enhance the flavor and texture of sourdough bread, adding subtle sweetness and nuttiness while creating a softer crumb. This versatility appeals to a broader consumer base, not just those with specific dietary needs. As health-conscious individuals seek out alternative flours, oat flour maintains its popularity, solidifying its position as a leader in the sourdough market.

Based on application, the market can be further classified into bread and buns, cakes, cookies, pizzas, pancakes, and others. The cakes application segment dominated around USD 700 million in 2023 and is expected to reach USD 2.1 billion in 2032. Sourdough's distinct taste, texture, and potential health benefits are propelling it to stardom in bakeries. It enhances cakes with richness and moistness, elevates buns and rolls with an enjoyable chewiness, and infuses classic pancakes with a tangy flair.

As a versatile ingredient, it shines in bakeries, improving the flavor and texture of breads, pastries, and pizza crusts, which boast superior crispness and digestibility. This emerging favorite caters to changing tastes, providing delicious and potentially healthier alternatives for consumers seeking flavorful bakery treats.

North America Sourdough Market Size, 2021- 2032 (USD Million)

North America sourdough market size was valued at USD 700 million in 2023 and is set to surpass USD 1.4 billion by 2032. The demand for sourdough goods is expanding because to a growing trend towards artisanal and healthier eating options. Additionally, there are lots of prospects for market expansion due to the big consumer base of the region with a variety of dietary preferences. Additionally, sourdough's popularity among health-conscious consumers is fuelled by the increasing understanding of its possible health benefits, including as reduced gluten sensitivity and easier digestibility.

Also, the sourdough industry is expected to increase due to North America's excellent baking technologies, well-established distribution networks, and sturdy infrastructure. In addition, the variety of cultures in the area encourages experimentation and creativity in sourdough-based dishes that satisfy a broad spectrum of palates. All things considered, North America presents a favourable environment for the sourdough industry to grow.

Sourdough Market Share

Global Sourdough Market Company Share, (2023)

Businesses in the sourdough industry are employing a variety of tactics to spur expansion. This entails broadening the range of products offered to cater to client preferences, such as providing organic and gluten-free options. Additionally, they are stepping up their marketing campaigns to highlight the unique flavor and health advantages of sourdough. Also, sourdough makers are forging alliances with retailers and restaurants to boost distribution, aiming to reach more consumers.

Simultaneously, they are focusing on product and packaging innovation to make sourdough more convenient and last longer. This combined strategy capitalizes on the growing demand for natural, artisanal bread, ultimately aiming to fuel continuous expansion in the sourdough market.

Artisan Bread Organic employs various strategies to expand its sourdough business. These encompass diversifying its product range to suit a variety of consumer preferences, promoting the health benefits of sourdough, forming strategic partnerships with retailers, and investing in innovative product formulations and packaging to enhance convenience and shelf life. King Arthur Baking Company is stepping up their sourdough game, offering gluten-free and organic options, focusing on health benefits and taste in marketing, and partnering with retailers while innovating packaging for wider reach and convenience.

Sourdough Market Companies

Major companies operating in the sourdough industry include:

  • Artisan Bread Organic
  • Boudin Bakery
  • Canyon Bakehouse
  • King Arthur Baking Company
  • La Brea Bakery
  • Le Pain Quotidien
  • Panera Bread
  • San Francisco Sourdough Eatery
  • Tartine Bakery
  • The Bread Factory
  • The Sourdough School
  • Wild Flour Bakery

Sourdough Industry News

  • In November 2022, Ernst Böcker GmbH & Co. KG introduced their BÖCKER Mondial Vario sourdough starter. This versatile product is designed for bakers worldwide, boasting a 3-month shelf life and adaptability to different climates and ingredients. It ensures consistent, high-quality sourdough products, especially wheat and mixed-wheat pastries (including fine baked goods, organic, and gluten-free options). Its mild flavor makes it an ideal choice for various sourdough applications.
  • In August 2021, the IREKS Group partnered with MONDO LIEVITO MADRE, an Italian company, to enhance its sourdough production capacity. Their collaboration aims to create innovative sourdough varieties for pizza, pastries, breakfast items, and bread, fostering mutual development and growth opportunities.

The sourdough market research report includes in-depth coverage of the industry, with estimates & forecast in terms of revenue and volume (USD Billion) (Kilo Tons) from 2018 to 2032, for the following segments:

Click here to Buy Section of this Report

Market, By Type

  • Type I
  • Type II
  • Type III

Market, By Ingredients

  • Oats
  • Barley
  • Rye
  • Wheat

Market, By Application

  • Bread and Buns
  • Cakes
  • Cookies
  • Pizzas
  • Pancakes
  • Others

The above information has been provided for the following regions and countries:

  • North America
    • U.S.
    • Canada 
  • Europe
    • Germany
    • UK
    • France
    • Italy
    • Spain
    • Rest of Europe
  • Asia Pacific
    • China
    • India
    • Japan
    • South Korea
    • Australia
    • Rest of Asia Pacific
  • Latin America
    • Brazil
    • Mexico
    • Argentina
    • Rest of Latin America
  • MEA
    • Saudi Arabia
    • UAE
    • South Africa
    • Rest of MEA


Authors: Kiran Pulidindi, Kunal Ahuja

Frequently Asked Questions (FAQ) :

The market size of sourdough reached USD 2.3 billion in 2023 and is set to witness 9.1% CAGR between 2024 and 2032, led by the growing demand for healthier and more organic bread alternatives.

Type II sourdough segment accounted for a revenue size of USD 1.2 billion in 2023 and is anticipated to be worth USD 2.5 billion by 2032, due to its adaptability and simplicity.

North America market value was around USD 700 million in 2023 and is anticipated to surpass USD 1.4 billion by 2032, owing to a growing trend towards artisanal and healthier eating options.

Artisan Bread Organic, Boudin Bakery, Canyon Bakehouse, King Arthur Baking Company, La Brea Bakery, Le Pain Quotidien, Panera Bread, San Francisco Sourdough Eatery, Tartine Bakery, The Bread Factory, The Sourdough School are some of the major industry contenders.

Sourdough Market Scope

Buy Now

Premium Report Details

  • Base Year: 2023
  • Companies covered: 12
  • Tables & Figures: 530
  • Countries covered: 22
  • Pages: 350
 Download Free Sample