The pastry industry is becoming more and more similar to the fashion industry. This is a pastry shop that continually innovates and surprises and where everything changes very quickly. Every season, pastry chefs from all over the world show us 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, which demands higher quality products that provide them with a high degree of satisfaction. On the one hand, there is a demand for indulgent and highly attractive products, 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 confectionery and industrial 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 sweetness without sweetening or sugaring. Alternatives to traditional flours are also being sought, replacing the latter with others of higher protein content and low glycemic index, such as cassava, soybean 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 growing 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 pastry making. Evolution of traditional pastries Pastry and bakery professionals are constantly revising traditional pastry recipes, adapting them to new consumer requirements. On the one hand, it is sometimes sought to make it lighter in sugars and fats, while preserving its unmistakable classic flavor. On the other hand, it also experiments 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 elaborations 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 triumph. 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 fused traditional pastries with the pastries of their country of residence, resulting in creations that share two different cultures and have been a resounding sales success. 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 creation 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 gooey center and a crunchy outer layer. The trend of pastry 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 took the plunge and merged the traditional Créme Brûlée with the cheesecake and the result was 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 bakery of the catering world we also have novelties. 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