Study of Influencing Factors in Consumer Attitude, Consumption, and Purchasing Frequency in the Market of Flour and Bakery Products in Greece

(1) Background: This research aims to determine the main factors that influence: (i) purchase decisions for flour and bakery products, (ii) consumer preferences, attitudes, and consumption frequency of those products, and (iii) the degree of knowledge and confidence in innovative functional food products. (2) Methods: Questionnaires were randomly distributed to 639 Greek citizens aged 18–75 years. The statistical analysis included Chi-Square, Kruskal–Walis H, and Mann–Whitney U tests, and Spearman correlations. (3) Results: Flour purchasing decisions were influenced by age, income, marital status, and education, while bakery products were widely regarded as nutritious. Women and older individuals were more knowledgeable regarding alternative flours. Trust in functional products increased with age, marital status, household minor and adult size, and income. (4) Conclusions: Several demographic characteristics may affect the purchasing decisions and attitude towards flour, bakery, and functional food products.