Savoury croissants, healthy multi-grain bread, artisanal bread, ruby chocolate, and sour flavors – this year has been full of new experiments in the bakery world. We talk to talented Bakery chefs and round up the biggest trends of the year.
Hot Trends in Bakery
Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla
Like fashion, baking also explores, reinvents, and re-imagines possibilities. Bakeries this year have witnessed exciting innovations from the chefs. Right from the growing popularity of gluten-free & vegan menu options to organic food coloring, from experiments with a new variant of chocolate such as Ruby chocolate to dairy-free dessert options, from Asian flavors in the desserts to upside-down cakes, the year is all about new flavors, exciting fusions, and international influences.
Joginder Singh, Executive Pastry Chef, Conrad Pune
As diners are very conscious of health and nutrition these days, they want healthy, natural and freshly baked items. There is a desire to have an extra serve of vegetables added into bread, wraps and other savory staples. The natural colors from spinach, beetroot, and carrot are proving popular ways to get an extra dose of nutritive value in the offerings.
Chef Akram, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments
The bakery is evolving at a pace like never before, desserts are among anyone’s favorite as always. Be it a quick fix or a deli, bakery industry is extremely competitive. A few of the biggest trends that 2019 has witnessed would be the various diets that the masses are engaging in; be it a keto diet turning a vegan. Organic and sustainable food is another key trend this year. To be more specific, stuffed croissants and single-origin chocolates are also something that is trending at a massive pace.
Murugan Sailappan, Sous Chef, Conrad Bengaluru
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Key Bakery Trends
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International Snacks
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