Bakery businesses have made significant contributions to the daily family menu in recent times. However, despite the growing prospects in this business, a major cause of concern is the poor innovation drive among the operators. The study examined the nexus between innovation and the growth of small-scale bakeries in Ado-Ota, Ogun state. A survey design method was adopted with the
population of study consisting of 34 registered bakery enterprises in the study area. The source of data was primary through structured questionnaire and 2 focused group discussants (2-FGDs. A total of 34 copies of questionnaire were administered of which 32 usable copies were analyzed using Smart PLS Structural Equation Modelling (SEM) technique, while qualitative analysis was carried out using NVIVO 12.0 version. The findings of the hypothesis show that all the proxies for innovation drive – product, process, market and management have significant positive relationship with business growth at (β=0.554, t=2.450, p<0.005); (β=0.561, t=5.462, p<0.000); (β=0.561, t=5.464, p<0.000); and (β=0.484, t=2.947, p<0.003) respectively. The analysis of the qualitative data further supported the above position with a major emphasize of FGD 1&2 varieties of bread-products, production efficiency, and creation of new market. The study concludes that bakery business is changing quickly in response to shifting customer preferences for freshly baked, however, new opportunities abound only for operators who can explore innovation drives. The study therefore recommends among others, that for small-scale bakery enterprise to remain competitive, there is a need for product, process, market, and management innovation with easy access to external financing.