Patisserie trends you don't want to miss

Patisserie is hot! Even though it's often served cold... Read on to find out why cakes, pies and other sweets are a great choice for your business. We'll get you inspired with the sweetest trends: vegan pastry, fusion pastry and pimp your pastry.

Why jump on the latest patisserie trends?

After rain comes sunshine, and after a savoury sandwich, a sweet dessert. Not just because it tastes great but also because it significantly increases the turnover of your food business. It also gives you the opportunity to put an extra smile on your customers’ faces. Because who doesn't love tartlets filled with chocolate, cream, fruit or nuts? Read on because we're here to help you pick the tastiest patisserie to make your business flourish and your customers happy. After all, the right patisserie for a bakery will not be the same as for a restaurant or hotel, or even a caterer booked for a garden party. And remember: the type of food business not only affects your selection of patisserie but also the presentation of this offering: from a floral porcelain plate to a recycled paper bag.

Whatever your food business, one thing's for sure: it's best to offer unique patisserie alongside traditional favourites that reflect the season or current trends, such as spring tarts with strawberries or summer tarts with rhubarb. Or how about desserts served in a glass? Mmm! Offer them as temporary specials on your menu and ask for regular feedback from your customers. Then you'll know exactly which ones they like best. Speaking of menus: have you read our blog post about attractive menu design?

Patisserie trends: it's a piece of cake

No, you don't need to go to patisserie school to gain a good insight into patisserie trends. Just take a trip to the library, buy some industry magazines or scroll through your favourite social media accounts. On Pinterest, Instagram and TikTok, there are lots of chefs, foodies and food influencers who are generous with their expertise. Check out Cédric Grolet or Amaury Guichon. Both of these gentlemen have millions of followers (yes, millions!) and inspire others with their simple and not-so-simple tips & tricks. Not a fan of social media? Amaury Guichon has also written a very inspiring book: The Art of Flavor (2018).

You can also always take a patisserie workshop at night school or at La Lorraine Bakery Group. Register for our newsletter to be informed of any upcoming workshops. Another great way to gain inspiration is to visit trade shows in Belgium and abroad or spy on your competitors — or rather...fellow food entrepreneurs. Don't just look at what patisserie they are offering but also at their pricing, menus and specials. What commonalities and differences do you notice? Also keep a look out for deals and promotions. For example, many bakeries have a 3+1 deal on Danish pastries on specific days of the week (often Mondays) or 2+1 on bread pudding (often Fridays). Last but not least: ask about the sweet concepts that can be ordered, such as high tea, breakfast baskets, garden parties, etc.

3 patisserie trends you don't want to miss if you wish to score a hit

Trend #1: Vegan patisserie

The trend towards plant-based foods not only affects people's breakfast, lunch and dinner choices but also their indulgences. Both savoury and sweet. In the case of patisserie, consumers are looking for vegan patisserie with natural, plant-based ingredients, such as those derived from soy & nuts rather than dairy, and stevia rather than sugar.

Tip: use the filters to search our products. Not only can you search for vegan and veggie products but also sugar-free, lactose-free, halal and NAFNAC. You can often find vegan patisserie and other vegan bakery products under these filters as well.

Trend #2: Fusion patisserie

Global desserts with Asian flavourings, such as ginger, coconut, lemongrass, matcha and peanuts, are becoming more popular, in part due to social media. You can easily integrate these flavours into your desserts by starting with our local basics, such as tartlets, which you can fill however you like. How about crème pâtissière flavoured with matcha? Pipe it into your tartlet and finish with a slice of kiwi for a festive green touch.

LLBG's most popular local basics: unfilled tartlets, pancakes, waffles, croissants...Wondering how you can use a croissant as a base for an interesting dessert? Find out more below!

Trend #3: Pimp your pastry

You don't need to be a baker or pastry chef to treat your customers to unique cakes and desserts. A personal touch is often all that's needed to catch the eye of your customers and their loved ones. Just take a look at social media: a simple croissant can be transformed into a delicious dessert with some colourful icing and a crunchy topping. One to try: the crompouce. A cross between a croissant and a tompouce made by filling the croissant with crème pâtissière and finishing it with pink icing. Ten minutes in the kitchen for an instant wow-factor for your customers and more turnover? Ready, set, pimp it!

Tip: you can also buy filled croissants, so all you need to do is add the icing. Choose from almond or apricot-filled croissants — also available in a vegan version!

La Lorraine Bakery Group: on top of the latest patisserie trends

Feeling inspired? Ready to take the next step? Take a look at our patisserie catalogue. Tip: don't just look at the type of patisserie but also at the baking level. Lacking in time or expertise? Choose fully baked products. Have more time and want to experiment? Try part baked, ready to bake.

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