Exports of Irish bakery products increased by more than 20% in 2009 despite difficult market conditions.Bord Bía (Irish Food Board) told British Baker it estimated that bakery exports were worth E30.84m (£27m) for 2009 compared to E25.7m (£22.5m) in 2008. Products showing growth potential were morning goods (muffins), rolls and innovative breads (e.g. seeded breads). Key markets were the UK, which takes 80% of total exports, followed by the US and Denmark. Much product for export is par-baked.Exports were helped by increased capacity in Ireland, according to Bord Bía in its Performance and Prospects 2009/2010 report. While Bord Bía could not comment on individual companies, industry sources said Aryzta (Cuisine de France’s) new facility, at Grangecastle in Dublin, with an investment of around E195m (£171m), was one of the most efficient and modern of its kind in Europe.Bakery product exports bucked an otherwise downward trend. Overall food exports to the UK were down by 15% or E400m (£351m). A key factor was the decline in sterling against the euro. Bord Bía told British Baker that, in 2010, it expected the market environment to remain difficult.