In 2025, 1,382,000 tons of bread were produced, contributing for 40% of total revenue and 62.5% of output volumes. On the other hand, pizza, focaccia, and sweets are on the rise, accounting for 60% of bakeries' revenues. Between 2023 and 2025, dessert volume increased by 5% on average per year. However, the number of bakeries in Italy has remained relatively steady, totaling little over 18,000. Cerved, a company that provides credit evaluation, administration, and collection services, as well as reports and industry studies to businesses and financial institutions, conducted the research. In addition, small chains and structured bakeries are expanding, with a younger and more varied workforce. Artisanal products remain the most popular among Italians. Those who purchase them value freshness, distinctiveness, quality, and products that highlight the local location. Large loaves are recommended for the simplicity of usage and longevity in storage, as are locally sourced ingredients. Breads made with durum wheat, seeds (flax, pumpkin, sunflower), or fiber, as well as ancient grains or specialized flours (buckwheat, rye), are quite popular. Short supply chains are becoming increasingly popular among young bakers, who work with local producers to provide bread with a strong local connection. Sustainability remains a significant factor influencing purchasing decisions: bakers are increasingly focused on minimizing waste, utilizing recyclable packaging, and supporting local sourcing.