New bakeries and pastry shops: where they are opening
Auspector ·
Between September 27 and October 27, 2026, 2,154 new bakery and pastry shop records entered our newly opened businesses section in the United States and 369 in the United Kingdom — 19,480 across the 35 countries we measure. Relative to the bakery records already there, that is 22.8 new per 1,000 in the US and 19.3 in the UK, well above the 13.8 and 11.5 across all sectors.
How many new bakeries open, and where?
Our database holds 94,631 bakery and pastry shop records in the United States and 19,096 in the United Kingdom. In the 30 days, 2,154 and 369 new ones arrived: 22.8 and 19.3 for every 1,000 bakery records already there. Across all sectors the same rate was 13.8 in the US and 11.5 in the UK, so in both countries new bakery records are arriving faster, relative to the stock, than records in general.
| City | Bakery records | New, 30 days | Phone | Website information |
|---|---|---|---|---|
| New York | 2,399 | 20 | 78.7% | 54.2% |
| Los Angeles | 924 | 11 | 77.7% | 51.5% |
| Houston | 787 | 7 | 82.1% | 59.3% |
| San Antonio | 393 | 7 | 83.2% | 56.5% |
| Columbus | 281 | 7 | 82.9% | 65.5% |
| Chicago | 584 | 6 | 79.8% | 62.0% |
| Dallas | 290 | 5 | 82.8% | 59.7% |
| Philadelphia | 335 | <5 | 74.9% | 59.4% |
| Phoenix | 292 | <5 | 84.9% | 63.7% |
| San Diego | 290 | <5 | 81.4% | 65.2% |
| Miami | 268 | <5 | 76.5% | 51.5% |
| Austin | 266 | <5 | 78.2% | 68.8% |
New York (20) and Los Angeles (11) received the most new bakery records. Size does not decide the rest of the order: Houston, San Antonio and Columbus received 7 each, although Columbus has 281 bakery records and Houston 787. At state level, California received 128 new bakery records (9,337 in all) and New York State 52 (5,495). All US figures: bakeries in the United States.
| City | Bakery records | New, 30 days | Phone | Website information |
|---|---|---|---|---|
| London | 1,766 | 29 | 64.0% | 58.0% |
| Birmingham | 260 | <5 | 71.5% | 52.7% |
| Glasgow | 222 | <5 | 72.1% | 66.7% |
| Leeds | 175 | <5 | 66.9% | 57.1% |
| Manchester | 171 | <5 | 58.5% | 45.0% |
| Edinburgh | 168 | <5 | 66.7% | 66.7% |
| Liverpool | 152 | <5 | 63.2% | 55.3% |
| Bristol | 145 | <5 | 66.9% | 69.0% |
| Sheffield | 125 | <5 | 71.2% | 59.2% |
| Leicester | 117 | <5 | 70.9% | 41.0% |
| Newcastle upon Tyne | 116 | <5 | 74.1% | 68.1% |
| Cardiff | 97 | <5 | 76.3% | 64.9% |
London received 29 new bakery records; none of the other 11 cities reached five — small numbers that can move from one month to the next. The county view adds depth: Greater London received 43 new bakery records, Greater Manchester 17 and the West Midlands 11. All UK figures: bakeries in the United Kingdom.
How reachable are new bakeries?
In the United States, 80.0% of bakery records carry a phone number and 54.2% website information; in the United Kingdom, 71.6% and 51.9%. Both shares are below the average business in each country (83.1% and 61.7% in the US, 72.8% and 62.5% in the UK). 31,342 US bakery records — 33.1% — have a phone but no website information; in the UK the figure is 5,375 (28.1%).
A bakery’s busiest hours are usually the first of the day. The address and coordinates on the record turn a day’s new entries into a route; the phone, where there is one, is for booking a trial bake or a visit outside the morning rush. Rules on unsolicited calls and messages differ by country and channel, and the obligation lies with the sender; check them with your own counsel before a campaign.
Six markets compared
| Country | Bakery records | New, 30 days | New per 1,000 bakery records | New per 1,000 records, all sectors | Phone | Website information |
|---|---|---|---|---|---|---|
| United States | 94,631 | 2,154 | 22.8 | 13.8 | 80.0% | 54.2% |
| United Kingdom | 19,096 | 369 | 19.3 | 11.5 | 71.6% | 51.9% |
| Germany | 43,295 | 338 | 7.8 | 8.3 | 87.0% | 70.6% |
| Türkiye | 50,292 | 330 | 6.6 | 11.1 | 48.3% | 8.6% |
| France | 41,962 | 324 | 7.7 | 9.8 | 79.5% | 23.9% |
| Spain | 29,139 | 246 | 8.4 | 7.8 | 76.9% | 23.8% |
Relative to the records already there, new bakery records arrived faster than records across all sectors in 3 of the 6 markets; in Germany, Türkiye and France bakeries were slower. The United States has the highest rate of the six (22.8). Website information ranges from 70.6% in Germany to 8.6% in Türkiye. In France, 57.1% of bakery records have a phone but no website information, the highest share of the six; for anyone selling websites, ordering pages or loyalty apps, that gap is the market.
Across all 35 countries we measure, 19,480 new bakery records arrived in the same 30 days, out of 1,360,611 in all. India received the most (5,678), ahead of the United States and Brazil:
| Country | Bakery records | New, 30 days | New per 1,000 |
|---|---|---|---|
| India | 223,585 | 5,678 | 25.4 |
| United States | 94,631 | 2,154 | 22.8 |
| Brazil | 135,343 | 1,617 | 11.9 |
| Mexico | 55,494 | 956 | 17.2 |
| Indonesia | 171,281 | 905 | 5.3 |
| Vietnam | 52,705 | 852 | 16.2 |
| Pakistan | 37,487 | 730 | 19.5 |
| Philippines | 60,394 | 636 | 10.5 |
| Nigeria | 19,005 | 452 | 23.8 |
| Thailand | 32,674 | 436 | 13.3 |
| Canada | 17,310 | 413 | 23.9 |
| United Kingdom | 19,096 | 369 | 19.3 |
| Argentina | 34,714 | 348 | 10.0 |
| Malaysia | 22,408 | 347 | 15.5 |
| Germany | 43,295 | 338 | 7.8 |
| Bangladesh | 27,568 | 338 | 12.3 |
| Türkiye | 50,292 | 330 | 6.6 |
| France | 41,962 | 324 | 7.7 |
| Spain | 29,139 | 246 | 8.4 |
| Colombia | 29,041 | 216 | 7.4 |
| Italy | 26,272 | 211 | 8.0 |
| Egypt | 15,739 | 198 | 12.6 |
| Algeria | 12,119 | 190 | 15.7 |
| Poland | 14,267 | 181 | 12.7 |
| South Africa | 9,095 | 166 | 18.3 |
| Australia | 8,742 | 161 | 18.4 |
| Japan | 30,797 | 143 | 4.6 |
| Morocco | 8,041 | 138 | 17.2 |
| Peru | 9,955 | 117 | 11.8 |
| Netherlands | 5,817 | 114 | 19.6 |
| Saudi Arabia | 9,822 | 49 | 5.0 |
| Sweden | 1,858 | 42 | 22.6 |
| United Arab Emirates | 4,379 | 32 | 7.3 |
| Switzerland | 3,601 | 30 | 8.3 |
| Singapore | 2,683 | 23 | 8.6 |
Who sells to a new bakery, and when?
A new record is dated by the day it reached us, not by the opening day. Some of this month’s bakeries are still fitting out, some opened a few weeks ago, some have traded for longer. The first conversation establishes which, because the stage decides what a new supplier can still win.
Before opening: ovens, refrigeration, the first flour
- Ovens and proofers: deck, rack or convection ovens and the proofer are chosen around the gas or power supply, the extraction and the layout of the bakehouse. Installation, commissioning and a service contract belong in the same offer. If the owner finances the equipment, that conversation starts at the same time — see equipment leasing leads.
- Mixers, sheeters and cold: spiral mixer, dough sheeter and divider, retarder-proofer, walk-in or reach-in fridges, a refrigerated display case for cakes and pastries.
- Flour and ingredients: bread and pastry flours, yeast and sourdough starters, butter and fats, sugar, chocolate, fillings; frozen and part-baked lines for a bake-off shop. A trial bake with the owner’s own recipes, clear delivery days and a minimum order say more than a price list.
- Packaging: bread bags, pastry bags, cake boxes and trays, takeaway cups if coffee is served. Printed packaging needs more lead time than plain.
- Till, scales and card terminal: the payment side has its own playbook in merchant services leads.
The first month
Once the doors are open, volumes become real and early guesses come back on the table: what sells out by noon and what is left at closing, whether a second flour or a seasonal line earns its place, which box size was wrong, how often the oven and the mixer need a service visit. Some bakeries also start supplying nearby cafés or restaurants, which means delivery crates, wholesale packaging and a second round of baking. A supplier who comes in during the first weeks with a concrete answer to one of these has a reason to be there.
Working a daily list
- Read the record before the visit: category (bakery, pastry shop, cake shop, wedding cake baker), website information and, where published, opening hours — so the visit lands late in the morning or early in the afternoon, not in the first rush.
- Separate chains from independents: one business can have several records. The same name on several new records may be a chain or franchise branch that buys through a head office; an independent decides at the counter.
- Bring something to bake or hold: a flour sample for a test bake, a box in their sizes, a date for an oven demonstration.
- Route by district: coordinates turn the day’s new records into a walking or driving route.
- Keep the record ID: exports carry a stable ID per record, so notes from the visit stay attached when you export again.
Bakeries and cafés overlap — one pours coffee, the other buys pastries — but we measure them as separate sectors. In the same 30 days the US received 1,862 new café records and the UK 672; the café side is covered in new coffee shops and cafés.
The search in the panel
- Category: bakery, pastry shop, cake shop, wedding cake baker. Each record keeps its own category and categories are chosen one by one, so a cake decoration supplier can take only pastry and cake shops — or add cafés.
- Area: city and district; coordinates for the route.
- Time: arrived in the newly opened businesses section in the last 30 days.
- Channel: phone number on record if your team calls; “no website information” if you sell websites or ordering pages.
- Watch: save the search and new matches arrive by email every day.
Searching and counting are free on every plan, so you can see how many new bakeries your territory had this month before you spend a credit (pricing). A credit is spent the first time you open a record’s details, and an export counts as opening; one credit opens one newly opened business or five established ones, and a record you have opened never costs again. Exports are CSV or XLSX. A record carries name, category, address, city, district, phone, web address, coordinates and, where available, opening hours; there is no email column and no named-person column. If you also supply restaurants, see food and coffee suppliers: new restaurants.