Muffin Break celebrates 65th store opening as it evolves to meet changing consumer tastes

By Jenny Eagle contact

- Last updated on GMT

Muffin Break sees franchise growth. Photo: Muffin Break.
Muffin Break sees franchise growth. Photo: Muffin Break.

Related tags: vegan, dairy free, Muffin

Muffin Break has opened its 65th store taking it to more than 300 stores worldwide.

Having been in the UK since 2001, Muffin Break is focusing on quality ingredients, baked from scratch on-site, at its franchise, which it believes is helping the brand grow from strength to strength.   

2022 growth

With this latest opening, in Colchester, UK, the chain is projected to meet its store growth of 15 sites a year through to 2022. 

At Muffin Break we’re offering something that little bit different. Our collective sites bake around 3,000 sweet and savoury muffins from scratch every day, these sit alongside our all-day food and drink offering​,” said Joshua Nixon, head of Estates, Muffin Break. 

Our product range is versatile which means we’ve been able to respond to the latest market trends, from the growing demand for vegan baked goods, to those that are allergen free​.  

Food-to-go

“We hope our opening in the town of Colchester will encourage potential owners to see the success of bakery and explore the benefits of franchising in this rapidly growing market.”​ 

As bakeries continue to grow in popularity, they look set to compete for a larger slice of the food-to-go market, particularly in light of data suggesting eight out of 10 bakery purchases are consumed on the move(OOH Magazine, Bakeries Target 2018) and according to The NPD Group, Bakery Trends Tracker (2019), on-premise sales and visits amongst Britain’s bakery chains and independents are up by more than 19%. 

Related news

Related products

show more

Donut Frying Insights

Donut Frying Insights

Cargill | 11-Sep-2019 | Technical / White Paper

What to know when selecting a donut frying shortening and
best practice tips for optimal frying performance

Testing texture in reformulated food

Testing texture in reformulated food

Stable Micro Systems | 02-Sep-2019 | Technical / White Paper

Losing fat, sugar or salt without losing enjoyment is a challenge for all formulators.
Understanding the impact on texture, and the potential implications...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars