The domestic bakery market in Korea has seen steady growth, especially since the COVID-19 pandemic, as more consumers began to purchase bread for home consumption. According to a recent market segmentation report, the Korean bakery market reached approximately KRW 3.91 trillion in 2021, reflecting an annual growth rate of approximately 1.1% over the past five years. If this trend continues, the market will reach approximately KRW 4 trillion by 2026. In 2021, the market share of bakery products was as follows: cakes 40.1%, bread 37.6%, pastries 20.8%, and frozen bread 1.2%.

The history of bread in Korea is relatively short. Modern Korean bread culture originated in Japan, where the Portuguese term “pão-de-ló” (a type of sponge cake) was translated into the word “pang” in the 18th century. This term was later introduced to Korea during the Japanese colonial period. The bakery industry experienced significant growth, especially in the post-Korean War period, driven by the introduction of wheat and other resources through U.S. aid.

The first mass-produced bread in Korea was SPC Samlip’s “Cream Bread,” introduced in 1964. This product used Korea’s first plastic packaging technology, which allowed the bread to stay fresh longer, a groundbreaking innovation at the time. Since then, the market has expanded with the emergence of both unique small bakeries and large-scale corporate offerings.

As consumer tastes and preferences evolve, so too have bakery trends. The growing emphasis on health-conscious eating has led to an increased demand for whole-grain breads, which are rich in nutrients, as opposed to products made with refined flour. In response, companies such as Samlip have introduced healthier options such as “Walnut Campagne” and “Roman Whole Grain Bread,” in line with the “healthy indulgence” trend that promotes the enjoyment of nutritious foods. In addition, creative and concept-driven breads are gaining popularity, especially among Millennials and Gen Z. Many brands are experimenting with new flavors and unique collaborations to capture consumer interest. Notable examples include CJ CheilJedang’s “Hetbahn Rice Cream Bread,” “Cream Canelé” developed in partnership with Café BELOW, “FUHAHA Cream Bread” created with a popular dessert shop in Yeonnam-dong, and “Yonsei Cream Milk Bread” in collaboration with Yonsei Milk.
With these evolving trends, the Korean bakery market is expected to expand, offering a wider variety of products that appeal to health-conscious consumers and those seeking novel and playful flavors.