ROCKVILLE, Md.—While baked goods have always provided nostalgic comfort, today's new offerings also deliver premium twists, global flavor adventure and never-before-seen convenience, according to the recently released “Baked Goods: Culinary Trend Mapping Report" from Center for Culinary Development (CCD) and market research publisher Packaged Facts.
According to the report, the recession hasn’t prevented sales of bakery goods from growing, as the market has been pushed by a variety of drivers, including convenience, premium ingredients, global flavor twists, wellness and nostalgia/comfort.
"Despite economic challenges, baked good sales have grown in the last few years," said Kimberly Egan, CEO of CCD. "Consumers continue to connect with affordable baked goodness for the comfort it delivers, a comfort experience that now comes in many more varieties, shapes and sizes to meet everyone's needs."
The report profiles seven sweet and savory bakery trends that provide fresh ideas for manufacturers and restaurant operators to enliven stale offerings, spruce up the bread basket and add excitement to both the baking aisle and freezer case.
- The Micropatisserie—A newer, younger and hipper version of the traditional bakeshop, the micopatisserie offers a more select collection of baked goods made with artisan methods, gourmet or locally sourced ingredients, and a growing range of global flavors.
- Alfajores—A sweet South American treat with a familiar sandwich cookie form and gooey caramel filing that makes them readily appealing to the American audience, who can find alfajores being sold at farmers markets, online and at local specialty markets.
- Popovers & Gougères—Restaurants are placing a greater emphasis on the pre-meal traditional bread basket, adding everything from sophisticated French pastry puffs (gougères) to traditional American popovers. What’s more, these old-but-new savory bakery goods are already moving beyond restaurant chef innovations to gourmet retail, appearing in ready-to-bake form for those who want to upgrade the bread they serve at home.
- Specialty Frozen Desserts—From French grocery stores specializing in frozen foods to Trader Joe’s and other specialty retailers, frozen baked goods are available in more varieties and flavors than ever. A number of high-end pastry makers see a virtue to going frozen: it’s convenient, keeps longer and it allows customers to participate in preparation, even if that’s just sticking it in the microwave.
- Better Baking Mixes—The days of basic-only baking mixes are over. As Americans cultivate more sophisticated palates, small companies with specialty tastes are putting out an increasing number of unconventional baking mixes with a widening range of concepts and ingredients.
- Pretzel-mania—Pretzels are undergoing an upgrade, having been rediscovered by creative bakers and entrepreneurs—and even home cooks—for their unique texture and salty flavor. This twisted treat is showing up everywhere from fine dining restaurants and swanky bars to specialty shops, and it’s taking on new and better forms: as a bar snack, sandwich roll, crusting agent and ingredients in sweets.
- Gone Gluten-Free—A rapid expansion of gluten-free products has made it easier for consumers to try out this formerly niche dietary regime. While celiac disease sufferers must avoid all gluten, people with a host of other ailments are similarly giving up wheat to see if they are better off without. Now that the marketplace offers so many new selections, consumers can still have bread, pies, crackers and even doughnuts while they experiment their way to wellness.
