The aim of this microlevel case study is to explore the grassroots of the intricate relationship between stakeholder preferences and the institutional context within the baking industry, with a focus on transitioning towards corporate sustainability. To achieve this aim, three key objectives have been outlined. Firstly, the research seeks to investigate who are the stakeholders contributing to the delivery of sustainability transition within the bakery sector and how their perceptions can influence the process of transition. Additionally, it analyses the regulatory frameworks and institutional contexts, that shape the available sustainability options for bakery businesses, and suggests future regulatory areas that require progress. Furthermore, the dissertation identifies and examines primary challenges to recommend changes required to achieve the transformation of bakery industries into sustainable entities. Through interviews conducted with internal stakeholders of the case study bakery industry, and conceptualizing discussions with an external expert the study endeavours to provide insights into the complexities of sustainability transitions in the baking industry, ultimately contributing to the broader discourse on sustainable business practices