Indulgent baked goods have always been a popular go-to for both happy occasions and stressful, pick-me-up moments. After a two-year hiatus from normal life, 2022 is turning out to be a year of "big and bold" in the world of baking and confectionery. Power ingredients, unusual pairings, elevated classics, and healthier and sustainable options have been spotted on the shelves.
So while nothing can ever replace a simple chocolate cake because of the emotional comfort it brings, here are some trends in the baking and pastry industries that are hitting the sweet (and savoury) spot with consumers. They may even provide inspiration for your next baking session or party.
FEELING GOOD
With the global shift towards sustainable nutrition, plant-based foods, and healthier alternatives, bakers are producing more innovative, feel-good breads and confectionaries that are good for both people and the environment.
Jane Tan, founder, and chef-owner of homegrown artisanal patisserie RÓA says, "We've seen an accelerated shift to plant-based diets and better health practices over the past couple of years which work in favour of our plant-based desserts. We make a meaningful difference by selecting clean ingredients, and going plant-based and gluten-free for our cakes and cookies." RÓA - meaning "to calm" in Icelandic - was founded three years ago to delight chocolate lovers with allergen-friendly, artisanal chocolate cakes, and cookies that are free dairy, gluten, nuts, soy, and eggs. Tan strongly believes that revolutionizing even a simple cake using vegan and sustainable ingredients can both promote healthy living and a better environment.
هذه القصة مأخوذة من طبعة August - September 2022 من Epicure Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة August - September 2022 من Epicure Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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