Meet the Makers

Trends and innovation in the bakery and desserts space have arguably never been so exciting. In a post-pandemic world and with a deepening the cost-of-living crisis impacting consumers’ disposable income levels – and catapulting the hospitality industry into yet another period of uncertainty – the desserts space has the opportunity to thrive and shine.

This opportunity is often called “the lipstick effect” – and it essentially means that consumers will likely continue to seek affordable treats and moments of indulgence during times of hardship. And desserts and baked good play perfectly into this.

At the same time, this year’s leading flavour trends can also work brilliantly in sweet treats. Trend forecasters have identified aromatic ingredients such as lemongrass playing a key role this year, whilst flavour hybrids such as ‘swalty’ – essentially a fusion of sweet and salty flavours – are hitting the mainstream. This goes beyond salted caramel, to include combinations such as ginger and miso, salted maple and spiced honeys.

We’re also seeing influences from world cuisines playing a key role, including Ube: the Filipino yam with a distinctive purple colour and nutty, warm vanilla flavour.

As we head towards the autumn and winter, more comforting and nostalgic flavours will take over menus, such as toasted marshmallow and winter citruses like clementine, Meyer lemon and blood orange.

On a broader level, the demand for plant-based alternatives remains strong – and consumers following a plant-forward diet no longer expect to have to compromise on flavour, especially when it comes to desserts. Veganism and more mindful eating is a lifestyle choice consumers of all ages are embracing, particularly as awareness around sustainability issues linked to animal products, biodiversity and food waste grows.

So, how can you capitalise on these trends and make the most of the desserts opportunity? How can you offer consumers the indulgent moments of escape they crave? Callebaut, the UK’s leading provider of chocolate ingredients to foodservice, has partnered with two operators leading innovation in desserts to help show you how.

The collaboration, called ‘Meet the Makers’, aims to shine a spotlight on operators leading innovation in the desserts space. Callebaut has partnered with Manchester-based Gooey Café and Kent-based Eat’N’Mess to create a series of recipes, including video tutorials, that aim to inspire operators to consider new and exciting flavours and formats – all elevated using wonderfully indulgent Callebaut chocolate. Recipes include Gooey’s S’Mores Pie topped with toasted marshmallow, and Eat’N’Mess’s plant-based rocky road made using Callebaut’s NXT Dairy-Free Chocolate. Watch the videos and download full recipes at thisischoc.com.