The ASEAN Sourdough market is set to grow from an estimated USD 97.6 million in 2025 to USD 198.5 million by 2035, with a compound annual growth rate (CAGR) of 7.4% during the forecast period.
| Attributes | Value |
|---|---|
| Estimated ASEAN Industry Size (2025E) | USD 97.6 million |
| Projected ASEAN Value (2035F) | USD 198.5 million |
| Value-based CAGR (2025 to 2035) | 7.4% |
The ASEAN sourdough market is flourishing, owing to the soaring popularity of the artisanal and health-oriented food segment. Sourdough, primarily characterized by its distinct taste and interesting health benefits, has been the hit of the day among those who favor the natural alternative to white bread.
The progressive shift towards a more health-oriented consumer, along with the tendency of people to choose food free from artificial additives, has made sourdough the most favorite in the area.
Throughout the recent years in the ASEAN region, the number of artisanal bakeries and specialty food stores that are mainly dedicated to sourdough has really exploded.
This phenomenon is propelled by the steady rise in the favor of the old ways of baking and the increased proponents for high-quality and authentic products. On top of that, the retailing of sourdough products in supermarkets of major chains, plus their presence on virtual stores have allowed consumers access to, in fact, masses of it.
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The table below provides a detailed comparative assessment of the changes in the compound annual growth rate (CAGR) over six months for the base year (2024) and the current year (2025) specifically for the ASEAN Sourdough market.
This semi-annual analysis highlights crucial shifts in market dynamics and outlines revenue realization patterns, providing stakeholders with a more precise understanding of the growth trajectory within the year. The first half of the year, H1, covers January to June, while the second half, H2, spans July to December.
H1 signifies the period from January to June, and H2 Signifies the period from July to December.
For the ASEAN Sourdough market, the sector is predicted to grow at a CAGR of 4.3% during the first half of 2024, increasing to 5.7% in the second half of the same year. In 2024, the growth rate is expected to decrease slightly to 6.8% in H1 but is expected to rise to 7.9% in H2.
This pattern reveals a decrease of 20 basis points from the first half of 2024 to the first half of 2025, followed by an increase of 20 basis points in the second half of 2025 compared to the second half of 2024.
| Date | Development/M&A Activity & Details |
|---|---|
| 2024 | Launched a new line of organic sourdough breads using ancient grains. |
| 2024 | Introduced gluten-free sourdough options to cater to dietary restrictions. |
| 2024 | Expanded distribution of artisanal sourdough to major supermarkets. |
| 2024 | Developed a sourdough product enriched with probiotics for gut health. |
Rise of Artisanal Baking Products
The sourdough market has undergone a major change with the artisanal baking trend which has brought the emphasis on quality and genuineness to the forefront of the consumer's mind. This trend includes a revival of the original way of baking where sourdough is made from scratch using only simple ingredients and natural fermentation.
Artisanal bakers are the ones who mostly work in this area; their philosophy is based on craftsmanship, and they often source local and organic ingredients to make their products distinct. The emergence of social media has been a game-changer in the promotion of artisanal baking.
Both home bakers and professional chefs put their sourdough creations online, thus motivating others to try it too. Consequently, it has become popular to form a community of artisan bread baking fans who appreciate the technical and artistic touch of creating sourdough bread.
Rising Health and Wellness Focus
The growing health and wellness trend is a driving force behind the expansion of the sourdough market. Shoppers are nothing more and more the merits of eating sourdough bread, which is prided as being a better option than traditional bread. Sourdough fermentation, along with the bioavailability of nutrients, is promoting the absorption of vitamins and minerals.
Sourdough has a lower glycaemic index than normal bread, making it the ideal choice for people who are controlling their blood sugar levels. Prebiotics, along with the presence of good bacteria, are two factors that are enabled by sourdough, which contribute to the good gut health issue, thus, it becomes a desire for healthy eating-minded individuals.
The following table shows the estimated growth rates of the top four markets. These countries are set to exhibit high consumption, recording high CAGRs through 2035.
Consumer preferences have gradually shifted towards the demand for faster and healthier food products, which has triggered the growth of the sourdough market in India undoubtedly. The boom of city inhabitants in the Indian cities is leading to a search for the organic and high-end products including the sourdough bread trend.
The increasing focus on health among Indian citizens has caused a rise in the consumption of products that are thought to be better than regular bread. For this reason, sourdough, the product with its natural process of fermentation and more raft man scientific tests lower glycaemic has the index fits perfectly into this category.
These bakeries are the ones that adhere to sticking to the old-style baking methods and using organic materials, thus appealing to the kind of consumers who look for authenticity and high quality. Similarly, adding the option of supermarket stores and online platforms to the sourdough inventory has made the bread more accessible to everyone.
The sourdough market in Malaysia is turning out to be a small but valuable segment in the bakery industry, which is the sector as a whole. The growing understanding of health and wellness among Malaysian consumers has resulted in the increase in demand for sourdough products which are regarded as the healthier version of bread compared to the conventional one.
Along with the unique taste and texture, sourdough is also being popularized by the proponents of a healthy lifestyle because of the possible health effects it has. Malaysia is the rise of artisanal bakeries in the urban areas. These bakeries usually dedicate to using traditional methods of baking and only natural ingredients of high quality, which agree with people who want real food experiences.
Furthermore, the home-baking trend, which is particularly popular during the pandemic, has increased the interest in sourdough among the Malaysians. Alongside, many individuals went on social media to promote their sourdough baking practices, thus creating the new trend.
Sourdough remains the primary product type in the sourdough market, and it has a considerable share of the market. The reason for this can be connected to the increase in customer preference for real and handmade products that highlight the traditional processes of baking.
Traditional sourdough is purely crafted from the wild yeast and the bacteria found in the environment, which not only add to the sour taste of bread but also the health benefits, such as the improved digestibility and the lower glycemic index.
The focus on quality materials and craftsmanship connects well with the health-conscious customers who choose nature and wholesome foods. The accessibility of traditional sourdough has also been achieved by the opening of more small bakeries and food markets, which are specialist in the area
Sourdough bread is the most selling item in the sourdoughs market in terms of form. This is primarily because of the ability for sourdough bread to be more multi-functional, and it is also so easy to use. Sourdough bread is the first timer's personal favorite choice since the shape and feel of the product are truly unique.
One of the other reasons for its rise in popularity is that the sourdough bread is now easier to find in the shops, bakeries, and on online platforms. The consumers are particularly interested in the sourdough bread craft processes, and they tend to seek out the products that are made with traditional and high-quality ingredients.
Furthermore, the current trend toward healthy food has led to a significant rise in the demand for sourdough bread, as it has been viewed as a nutritious alternative to standard bread.
2025 Market Share of ASEAN Sourdough Manufacturers
Note: The above chart is indicative
The sourdough market is filled with rivalry, having both traditional brands and new fashion artisan brands competing for market share. The rising need for quality, genuine, and health-conscious food products among consumers has driven numerous manufacturers to develop new varieties.
The key advancement of this competition is the rise of products with unique flavors such as avocado, green tea, and turmeric, the use of organic or non-GMO ingredients, and the targeting of specialty diets like gluten-free and keto.
The ASEAN Sourdough market is projected to grow at a CAGR of 7.4% from 2025 to 2035.
By 2035, the market is expected to reach an estimated value of USD 198.5 million.
India are key Country with high consumption rates in the ASEAN Sourdough market.
Leading manufacturers Gardenia Bakeries, Bread Talk, The Baker's Cottage, Sourdough & Co. in the ASEAN market.
Traditional Sourdough, Flavored Sourdough, Specialty Sourdough, Convenience Sourdough
Organic, Non-GMO, Gluten-Free, High Fiber, Others
Retail Packaging, Bulk Packaging, Frozen Packaging, Others
Industry analysis has been carried out in key countries of India, Malaysia, Thailand, Philippines, Vietnam, and other ASEAN Countries.
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ASEAN Sourdough Market
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