In order to fill the knowledge gap on the reduction of losses and waste of bread and other bakery and confectionery products (BBCP) in the selected retail level, studies have been conducted to estimate the scale of waste of this type of food at retailers, cause of occurrence of such losses have been determined, along with methods of limiting and preventing this phenomenon. Data about the scale of losses have been collected by monitoring diary from the sample of small shops (N = 5), bakeries with own shops (N = 5). Additionally, data from a retail network (N = 29 shops) taken from the cash register system. The qualitative data came from 9 individual in-depth reviews with trade experts. The analysis of the data shows that the total volume of losses in BBCP trade in small shops was around 2 kg/week (excluding goods returned for reprocessing). Based on the value BBCP’s losses in the retail network accounted for 42% of the total losses. Moreover, they reach 20% of the bakery & confectionery department turnover. The BBCP returns from trade to reprocessing were recorded at 8-10% of the average daily order value. The 3 main categories of causes behind this phenomenon have been: related to the organisation of the bakery section at the retailer, the manner of displaying products and human errors. The ways of preventing losses and waste in the examined product category have also been named. The obtained results can be used for developing programs and strategies to limit trade losses in bakery & confectionery sections. The examined product category should be understood as the main goal of indexation programs and other steps aiming to limit food waste.