Bakery Trends: Next Level Indulgence
Bakery Trends: Next Level Indulgence
Source: Maître Choux
Maitre Choux is the first and only choux pastry specialist patisserie in the world. A modern version of a French patisserie, redesigned to cater to the most discerning of taste buds. Every day and with a rigorous precision, their Three Michelin star-experienced chef bakes the most perfect éclairs, choux and chouquettes. All of the creations are truly unique.
In proprietary research by Barry Callebaut, 7 out of 10 Western Europe consumers agreed that they prefer cakes & pastries containing chocolate brands and products that allow them to indulge1.
Building hyper indulgence and elevating your baked goods can make baked goods more appealing to consumers looking for a sweet delight.
Here we explain how you can play up these bakery trends as to build hyper indulgence in and to and premiumize your offering:
Source : Foodservicenews.com
Textbook Patisserie's John Ralley has created possibly the most on-trend croissant till now. Using Ruby chocolate, the dough master has made a pink pastry oozing with rich, creamy, slightly fruity and tangy cremeux.
Create Layers of Texture, Flavor & Color
How do you elevate the experience in the baked goods market?
Provide multi sensorial experiences. Play with different textures (creamy, crispy, crunchy, moist, soft, etc), use decorations, inclusions and fillings.
Create a superior experience and eat with your eyes. Layers and fillings in baked goods add elements of visual appeal, textural complexity and delightful surprise when hidden inside a bakery product.
Color has always been there for cake and pastry decorations, we increasingly see it as the major differentiator of a products: brightly colored coatings, and especially colored dough is on the rise.
We see both artisans and brands creating these layers of texture, flavor & color in many different baked good categories.
Source : Meredith & Drew
Premium and authentic artisanal baking positioning, executed in a fresh and modern way. Their two original founders, William Meredith and William G Drew, started their London bakery in 1830. The range consists of 4 different flavors: milk chocolate, white chocolate, shortie swirls and oat crunches.
Play Up The Handcrafted Appeal
Handcrafted or artisanal appeal is another way to build hyper indulgence and premiumization in a baked good.
In recent years, we have seen this trend really come to life through the popularity of for example “naked cakes”. Cookies no longer need to be dotted with perfectly shaped inclusions and cakes no longer need to be frosted smoothly to perfection. Rustic or “paint-like” strokes of buttercream, or no buttercream at all, can create a cake that looks truly handmade- and therefore, more superior.
Source : Sainsbury's
Sainsbury's Salted Caramel & Vanilla Cheesecake, Taste the Difference, baked vanilla cheesecake on a sweetmeal biscuit base topped with salted caramel and white chocolate sauce pattern
Dessert Flavors Make It Irresistible
Finally, flavor can play a big role in creating a more decadent product. With this, the trend towards “category blurring” does not seem to be diminishing. Baked goods with dessert flavors can make a product truly irresistible as consumers seek their favorite flavors in new formats.
3 in 4 of global consumers love to discover new flavors and Millennials are the most adventurous consumers. *
* Source: Innova consumer survey - 2019.
