Bakery and pastry industry surpasses €2 billion, consolidating stability in 2025

The sector practically maintains its production volume and strengthens its value growth, driven by pastry and improved consumption. The Spanish bakery, pastry, and confectionery industry, represented by ASEMAC, closed 2025 consolidating its stability in volume and reinforcing its growth in value, within a context of progressive market normalization.

Specifically, the production of frozen dough stood at 980,876 tonnes, which represents a slight adjustment of -0.65% compared to 2024. Conversely, the sector's turnover reached 2,001.63 million euros, with a growth of +3.20%, surpassing the 2,000 million barrier for the first time. This behavior reflects the solidity of the sector, which continues to adapt to a changing environment, maintaining its production capacity and improving its positioning in value.

“The 2025 data reflect a solid sector, which has managed to maintain its production volume in a demanding context and continue to grow in value. We are looking at a dynamic industry, which adapts to changes in consumption, bets on innovation, and maintains a firm commitment to quality, nutrition, and sustainability,” noted Jorge de Saja, general secretary of ASEMAC. “Furthermore, the positive trend in household bread consumption confirms that we remain an essential sector in the daily diet of Spaniards and with a significant growth path in the coming years.” Pastry drives the sector's growth. By segments, the performance was uneven. Bread production recorded a moderate decrease of -0.89%, down to 747,153 tonnes, while pastry and confectionery remained practically stable in volume, with a slight growth of +0.17%, reaching 233,856 tonnes. In terms of turnover, both segments performed positively, with pastry and confectionery outstanding in particular, with an increase of +4.43%, compared to +2.30% for bread.

This trend confirms the dynamism of the higher value-added categories and the sector's capacity to adapt to new consumer demands. A resilient sector that grows in value over the long term. The trend of recent years reinforces this tendency. Since 2018, the total production of the sector has grown by +1.17%, while turnover has increased by +47.46%, which shows a clear improvement in the value generated by the industry.

Particularly noteworthy is the growth of pastry, whose production has increased by +31.10% over this period, compared to the adjustment of bread (-5.56%), reflecting the progressive transformation of consumption habits. The sector practically maintains its production volume and strengthens its value growth, driven by pastry and improved consumption.

The Spanish bakery, pastry, and confectionery industry, represented by ASEMAC, closed 2025 consolidating its stability in volume and reinforcing its growth in value, within a context of progressive market normalization.

Specifically, the production of frozen dough stood at 980,876 tonnes, which represents a slight adjustment of -0.65% compared to 2024. Conversely, the sector's turnover reached 2,001.63 million euros, with a growth of +3.20%, surpassing the 2,000 million barrier for the first time. This behavior reflects the solidity of the sector, which continues to adapt to a changing environment, maintaining its production capacity and improving its positioning in value.

“The 2025 data reflect a solid sector, which has managed to maintain its production volume in a demanding context and continue to grow in value. We are looking at a dynamic industry, which adapts to changes in consumption, bets on innovation, and maintains a firm commitment to quality, nutrition, and sustainability,” noted Jorge de Saja, general secretary of ASEMAC. “Furthermore, the positive trend in household bread consumption confirms that we remain an essential sector in the daily diet of Spaniards and with a significant growth path in the coming years.”

Pastry drives the sector's growth

By segments, the performance was uneven. Bread production recorded a moderate decrease of -0.89%, down to 747,153 tonnes, while pastry and confectionery remained practically stable in volume, with a slight growth of +0.17%, reaching 233,856 tonnes. In terms of turnover, both segments performed positively, with pastry and confectionery outstanding in particular, with an increase of +4.43%, compared to +2.30% for bread. This trend confirms the dynamism of the higher value-added categories and the sector's capacity to adapt to new consumer demands.

A resilient sector that grows in value over the long term

The trend of recent years reinforces this tendency. Since 2018, the total production of the sector has grown by +1.17%, while turnover has increased by +47.46%, which shows a clear improvement in the value generated by the industry. Particularly noteworthy is the growth of pastry, whose production has increased by +31.10% over this period, compared to the adjustment of bread (-5.56%), reflecting the progressive transformation of consumption habits.