Trend #1: The flavors of the world are now making their way into traditional bakeries
Consumers are increasingly looking for unique taste experiences and surprises when they visit a bakery. More bakeries and patisseries are turning to exotic flavours from around the world. Expect to see creations inspired by Asian, Middle Eastern and South American cuisine. Bold combinations such as matcha, yuzu, cardamom and mango will bring an international touch to your baked goods.
Here is a list of ideas you can offer in your bakery/pastry:
Katsu: Japanese breaded meat that can be used to fill sandwiches, pies (sprinkled with panko) or served as a main course with curry sauce.
Cannolis: Iconic Italian pastries from Sicily that can be served as breakfast or dessert, or in bakeries for a sweet treat.
Sweet sandwiches: Croissants, cruffins and other pastries such as doughnuts can be topped with ice cream or custard, nuts, sauce, sweets and chocolate sticks.
Fusion: Chefs and bakers are merging more and more dishes, whether they belong to the same type of cuisine or not, to create exciting new dishes that awaken our taste buds. Desserts and pastries are being combined, and different main courses are taking on a new look, creating something different and exciting. Chinese cuisine is fused with British, or Thai with Italian to create mouth-watering new flavours and textures.
Oranges: A popular ingredient in cafés and bakeries, whether in the form of classic oranges, mandarins, calamondins, orange blossom and more. When it comes to adding sweet, sometimes slightly acidic notes, oranges are just the thing, in sweet and savoury dishes, as well as in hot and cold drinks. You can use not only the juice and flesh, but also the orange zest, which adds a bold flavour thanks to its oils. Oranges can also be candied, grilled, used as a seasoning or in jam.
Tea: In 2023, we saw concoctions based on Earl Grey tea and matcha, and these ingredients continue to flavour dishes this year. There is also a trend towards adding rooibos, momo sencha, hojicha and chai to dishes served in cafés and bakery products. Popular for flavouring ice cream and custard, these ingredients are incorporated into croissants, biscuits, cakes and pastries. Tea can also be used in savoury applications, including as an ingredient to infuse other products.
Trend #2: Pleasure above all
Bakeries and pastries are a source of comfort, offering dishes that we may not consume every day, but that we are delighted to taste from time to time.
Simple pleasures: Sandwiches are still on trend, often served on local, homemade or gluten-free bread. Traditional dishes are transformed into sandwiches, and there's no hesitation in offering selections inspired by countries around the world, perfect for any time of day.
Cheesy pleasures: Why not add cheese? Cheese has always taken centre stage on the menu, and we're now seeing cheese combinations with different textures. Whether local or international, made from cow's or goat's milk, or even dairy-free for vegans, adding special cheeses can set you apart from your competitors. Don't hesitate to offer little-known cheeses such as Danish Havarti or Monterey Jack. Browse our range of cheeses by clicking here
Made in US pleasures: Desserts created in the United States, such as biscuits, doughnuts, muffins, brownies, cheesecakes and individual cupcakes, are on the up and up, and can be offered in larger formats with innovative flavours. Get inspiration from specialists like the Cheesecake Factory restaurant or Berko patisserie to create your own signature product.
Trend #3: Creativity focused on customer experience
The fusion between bakeries and patisseries and other ventures will continue to emerge in 2024. Partnerships with local cafés, artisan chocolate brands or even brasseries will enable restaurateurs to diversify their offer while attracting new customers. These collaborations also offer a unique opportunity to create exclusive products for a limited time, generating buzz around the brand and raising its profile, like Cédric Grolet and his collaboration with luxury skincare brand La Prairie.
Interactive experiences: Beyond flavour, customer experience plays a crucial role. Bakeries and patisseries will be adopting more interactive approaches, offering customers the chance to personalise their products, take part in baking workshops or even visit the kitchens. An immersive experience will strengthen customer loyalty and create a stronger bond between the consumer and the brand.
Brand identity: Don't hesitate to create a strong brand identity by playing with the colours of your bakery or patisserie, like Bogato, and have fun with the decor to stand out from your competitors. Or take a more minimalist approach, like Union boulangerie in Paris's 10th arrondissement, opting for a simple, uncluttered decor. Add natural materials such as wood and a few scattered green plants to bring a touch of nature into your ambience.
Trend #4: Gluten-free, and vegan alternatives
The growing demand for healthier options has led to a surge in the supply of gluten-free products and the exploration of nutritious solutions. Bakers will be offering more gluten-free breads and pastries, focusing on ingredients such as almond, coconut and seed flours. Vegan and plant-based products will also gain in popularity, in response to increasingly popular concerns about sustainability and health.
Trend #5: Technology for development
Technology will continue to transform the bakery and patisserie industry. As a restaurateur it is important to take advantage of mobile applications to allow customers to pre-order, get personalised recommendations and offer loyalty programs. As customers become increasingly demanding, and given the rise in food allergies in recent years, personalisation will continue to be an important trend, allowing customers to create their own combinations of flavours, textures and toppings. Don't hesitate to use social networks to make yourself known to as many people as possible and share your enticing creations.
Trend #6: Sustainable development et the fight against food waste
Sustainable development remains an important issue for foodservice professionals, not only from an environmental point of view, but also from a financial one. Food waste is now the 4th biggest challenge for restaurateurs, and managing it is essential to reducing not only our environmental impact, but also the costs associated with preparing dishes in the kitchen.
Some tips :
- Manage the quantity of ingredients you need down to the last millimetre.
- Use your leftovers.
- Use the same ingredient in several recipes.
- Offer your customers an anti-waste box when they haven't finished their meal.
- Freeze your dairy products.
- Communicate your actions.
In 2024, trends in bakery and patisserie will offer a rich palette of flavours, cultural diversity and unique experiences. Restaurants that embrace these trends will have the chance to appeal to a demanding clientele and remain competitive in a constantly evolving market. Innovation, creativity and attention to customer experience, technology and sustainable development will be the keys to success for pastry chefs and bakers this year.
