In today’s fast-paced world, sandwiches continue to stand out as a popular choice for quick and nutritious meals, said Brie Buenning, senior director of marketing for La Brea Bakery.

Consumers want sandwiches that aren’t just easy to make but are also rich in flavor and variety, signaling a future filled with innovative bread options aimed at enhancing taste, while offering better nutrition, Buenning added, citing recent studies from Innova and others.

“La Brea Bakery stands at the forefront of this evolving landscape. Recognizing that consumers now view bread as a central element of their sandwiches rather than just a backdrop, we’ve embraced the creation of specialty artisan breads that elevate the entire eating experience.”

Jalapeno Cheddar Loaf, Pecan Raisin Loaf, and our Cranberry Walnut Loaf among the more exotic La Brea Bakery breads that are becoming increasingly popular for their robust and distinctive tastes, Buenning said.

And as consumers put more of their health-conscious intentions to action at the grocery store, demand for whole grains and sourdough has risen, she added.

That plays to a La Brea Bakery strength. Every bread the company makes uses the original sourdough starter from its founding in 1989.

“It ensures that while we innovate, we also preserve the traditional flavors and simple ingredients that our customers love,” Buenning said.

In 2025, La Brea Bakery looks forward to the expansion of two programs it launched in 2024.

The first was La Brea Bakery Take & Bake breads, rolled out at more than 1,000 Target stores nationwide. Tailored for sandwich enthusiasts, the line includes French Sandwich Rolls, French Dinner Rolls, and French Baguette Twin Pack. Conveniently par-baked, the breads can finish baking at home, offering the freshness and taste of bread straight from a French boulangerie in minutes, Buenning said.

“Consumers can keep some in the freezer to pop in the oven and enjoy a sandwich on fresh baked bread anytime.”

Also new in 2024 for La Brea Bakery was New York Rye Loaf, a traditional rye that’s perfect for a classic pastrami, Reuben, or open-faced tuna sandwich, Buenning said.

In January 2024, NielsenIQ reported a  25.8% growth in dollar sales for sandwich breads, while Mintel reported in-store bakery bun consumption increasing 10% year-over-year.

Those increases, Buenning said, are part of a broader trend where more individuals, returning to office environments or adapting to hybrid work schedules, are opting for packed lunches that include easy-to-prepare sandwiches.

Inflation and other economic pressures also have encouraged a shift towards home-prepared meals, reinforcing the appeal of sandwiches as a cost-effective food choice, she added. And the role of social media in promoting a “sandwich renaissance” cannot be understated.

“Popular social platforms are filled with posts showcasing artisanal bread options and sandwich inspirations via influencers, further fueling consumer demand.”