The pastry industry is becoming more and more similar to the fashion industry. We are facing a pastry industry that continuously innovates and surprises and where everything changes very fast. Pastry chefs from all over the world show us every season new and surprising pastry proposals, as if it were a fashion show. Events such as the Paris Pastry Show or Bakery China, where we have participated in several editions, are true showcases of this creative pulse that moves the universe of professional pastry. Pastry creativity is based on food innovation and current food trends, and from the mixture of all these new concepts and formats, new ingredients and techniques, and new business models in professional pastry, all of which constitute the new trends in pastry.  

Three major trends in today’s professional pastry

Although we will go into detail later on about new concepts and formats, new ingredients and techniques, and new business models, we can see three major general trends that are increasingly influencing today’s pastries:

• Less sweet and more natural

For the last decade we have been experiencing a change in the eating habits of the population that demands higher quality products that provide them with a high degree of satisfaction. On the one hand, there is a demand for indulgent products with a high appeal, especially when it comes to occasional pastries and fine confectionery. And products with a more balanced nutritional profile, for more frequent consumption, especially when it comes to industrial confectionery and pastries. Gluten-free and lactose-free products are still on the rise, and the demand for less sweet and more natural confectionery is growing, in line with increased consumer awareness of the impact of food on health and wellness. In professional confectionery, alternatives to refined sugar, such as fruit syrups, are being sought, and the use of spices is increasing to enhance the sweet taste without sweetening or sugaring. Alternatives to traditional flours are also sought, replacing the latter with others of higher protein content and low glycemic index, such as cassava, soy or coconut flour. And artificial colorants are eliminated in favor of natural pigments of vegetable origin. As for fats, there is no doubt, they must be higher quality fats. Beyond legislation, which regulates the use of hydrogenated fats and the trans fat content of products, there is a greater awareness of the importance of using quality fat sources. A good butter, a good cream, a good mascarpone or a good cream cheese are indispensable in quality confectionery.

• Evolution of traditional pastries

Pastry and bakery professionals are constantly revising traditional pastry recipes, adapting them to new consumer requirements. On the one hand, sometimes the aim is to make it lighter in sugars and fats, while preserving its unmistakable classic flavor. On the other hand, they also experiment with more surprising flavors, reinterpreting classic sweets and even fusing them with more modern creations. This new approach to traditional pastries usually goes hand in hand with the incorporation of innovative techniques and ingredients in their preparation.

• Most Instagrammable cakes

In a world influenced by the showcase of social networks, the visual aspect of pastries is very important. Today’s pastry creations must be Instagrammable, they must make the consumer feel proud to take them and show them off. Especially on Instagram where images of the creations of the world’s most famous pastry chefs are triumphing. Thus, there is a tendency to make extremely beautiful and gorgeous cakes. This is what we call instagrammable cakes, which, in addition to delighting the consumer, serve to attract customers.  

New concepts and formats in professional pastry

• Hybrid pastry

Hybrid pastry is the union of two sweet recipes to make only one. Many European confectioners living in New York, where the demand for new pastries is very high, have merged traditional pastries with the pastries of their country of residence, resulting in creations that share two different cultures and have been a resounding success in sales. A few years ago, French pastry chef Dominique Ansel launched the Cronut, the result of a marriage between the classic croissant recipe and the most famous doughnut in American pastry, the doughnut. This hybrid phenomenon has been followed by many others, such as the Crookie by French pastry chef Olivier Jansen-Reynaud, which fuses the croissant and the famous Oreo cookie; the Donnoli, which combines the donut with the famous Sicilian cannoli filled with ricotta; or the Townie, which turns the brownie into a tartlet with a sticky center and a crunchy outer layer. The trend of cake hybrids continues unstoppable and recently we have had news of the fusion of the famous French macaron with the world of ice cream, becoming a macaron ice cream sandwich; or the Cruffin, a cross between a croissant and a muffin. Will we see this trend implemented in our country? New creations that merge our classic torrija or pestiño with cakes from other latitudes? We have taken the plunge by fusing the traditional Créme Brûlée with cheesecake and the result is an amazing Cheese Brûlée!

• The mini format is becoming more and more popular in the bakery industry

In terms of portion size and the most popular format,miniature cakes are the most popular . The individual and XS size format makes it possible to enjoy dessert at dessert time and at large events with family or friends, overcoming the main barriers of diners when ordering dessert (satiety, health, price…). In addition, the miniature pastry format is associated with the idea of tasting for more curious palates that have the opportunity to try a greater number of creations and flavors.

• Multi-sectioned cakes and Fault Line Cakes

In the specific pastries of the catering world we also have news. Wedding celebrations and other events will make a strong comeback as current restrictions are lifted and with them the demand for customized solutions. As consumers are looking for offers more personalized to their tastes, and the tastes of different people within a group may be different, a cake composed of several sections or with several parts (either in two halves or more), is a perfect solution that gives us the opportunity to include in the same cake sections or pieces for different tastes and dietary requirements. Another celebratory cake trend that is bursting onto the cake and cheesecake scene is the Fault Line Cake . A frosting covered cake with one or more open lines that makes the cake batter visible and is filled with confetti, flowers, mini cookies or any other edible ornament.

• Babka, the cake that comes from the East

The babka is a traditional brioche from Eastern European countries, especially Poland, Bulgaria, or Romania, which is prepared in these countries mainly for Easter. It is a cake with braided brioche dough and filled with chocolate that has become a trend in France. Exclusive Parisian “boulangeries ” have even opened that are dedicated exclusively to baking the delicious babka. Hundreds of versions of the traditional dessert have been reinvented with different fillings and flavors. Will we soon see this trend here?

• The “evasion” of island cakes

Jelly cakes that look like tropical islands are the new trend in the pastry world. With all travel on hold due to Covid-19, some are looking for another way to satiate their wanderlust and what better way than through a sweet treat! The trend emerged in a New Zealand bakery but has spread and become popular in bakeries around the world. Very visual cakes made of gelatin dyed in blue and green tones where creativity is served: crumbled cookies or nuts as sand and marzipan or chocolate to model the details of shells and corals.

• Veggie pastries and vegetable flavors

The number of people following a veggie diet continues to increase and the world confectionery industry sees in it the opportunity to satisfy this new and demanding customer who is looking for veggie confectionery alternatives. Avoiding poor quality vegetable fats (vegetable preparations), proposals are emerging in which traditional butter is replaced by nut butters such as walnuts, hazelnuts or almonds; eggs are replaced by flaxseed, or coconut cream or vegetable milks are used instead of cream and milk. From there, and in veggie and non-veggie cakes, the vegetable trend expands and plays with all kinds of vegetable flavors such as fruit, zucchini or pumpkin; and with aromas and decorations of botanical and herbal origin such as rosemary, thyme, roses, marshmallow or elderflower. In short, it is all about seducing the senses of the vegetable-loving customer with quality ingredients.  

New ingredients and techniques in professional pastry making

• Pandan, a new ingredient from Japan

The rise of Japanese gastronomy continues and its influence in our pastries is already a reality with ingredients such as green tea and matcha tea widely implemented in European and American pastries. Although more timidly, fruits such as yuzu (from the citrus family) or beverages such as Japanese whiskey or sake are gradually beginning to be used in our pastries. And new, much more complex Asian flavors are about to arrive. This is the case of pandan or pandanus, a plant whose leaves are used both to wrap meat or fish for flavoring, as well as to naturally provide an intense green color and give a peculiar vanilla flavor to desserts and beverages.

• Inulin, the vegetable fiber that provides creaminess

This is a type of fiber naturally present in many vegetables, cereals and fruits, although its powdered variety is mainly extracted from chicory. It has a slight sweetening power and a neutral flavor. With the use of inulin , we achieve a good creaminess without having to exceed the amounts of fat and sugar. This ingredient is an example of food R&D&I. Thanks to research, it has been possible to demonstrate the great water retention capacity of inulin and its practical applications in confectionery.

• Cutting-edge pastry designs thanks to laser technology

3D pastries with their impossible personalized designs is an innovative trend that also requires cutting-edge technology to make it a reality. 3D printers and laser technology applied to gastronomy are no longer science fiction, and are a good alternative for catering companies that can thus take to the extreme the customization of their sweet creations for any celebration, carrying out a massive production. Whether to make cakes with ingenious geometric shapes that look like something out of Gaudi’s studio, or with complicated texts and engraved prints, the laser allows us to go beyond what our imagination allows us. The Spanish company Cocuus has designed the Laser Glow specifically for use on foodstuffs and allows us to work in both 2D and 3D.  

New business models in professional bakery

• The rise of freshly baked goods

If artisanal products burst onto the scene a few years ago, “freshly baked” is now added to this label. Making a freshly baked product available to your customers is very attractive. More and more consumers choose to buy in this type of establishments, as they associate the concept of freshly baked with artisanal and healthier products.

• Pastry shops offering products with customized designs

Personalization is here to stay in the pastry industry. Customers are looking for exclusivity and originality to celebrate a special day, from a birthday to a wedding. Personalization not only in the format and design of cakes and tarts, but also in the possibility of choosing the flavors, colors and combination they want to impress their guests. This is pastries a la carte.

• Delivery service is incorporated into the pastry world

Home delivery service has traditionally been associated with restaurant food delivery but incorporating delivery into your bakery or pastry business can increase your profits considerably. During the months that the confinement caused by the health measures against Covid-19 took place, the demand for delivery service grew by 23% over the already 19% increase that took place during 2019 and the forecast for the rest of 2020 and next year is that it will continue to grow.

• Pop-up bakery businesses

We are all familiar with the idea of pop-up restaurants, as well as foodtrucks that offer street food at specific events or for a specific period of time. The idea of pop-up businesses is also extendable to pastry, bakery and ice cream businesses, and although timidly, it is already starting to reach the sector as well. Offering your products in a different location and for a specific period of time can be a great way to expand your business and find a new public that will become loyal to your creations. We hope that this extensive tour of the main trends in the pastry, bakery and ice cream sector, can help you to keep your business at the top and thus improve both the satisfaction of your regular customers and the attraction of new customers. To materialize these ideas, we encourage you to visit the Quescrem recipe section where you will find lots of inspiration and delicious desserts made with cream cheeses and other specific dairy products for the professional made from noble raw materials and a lot of R+D+i.