MORNING GOODS AND PASTRY INNOVATIONS 10 pastry trends shaping 2025
These are the pastry trends Tastewise has been seeing most across menus, recipes, and social chatter right now—starting with a surprise leader.
Kataifi This shredded filo-based dessert is up 298% in social mentions. Expect more Middle Eastern influences in modern pastries.
Cruffins A croissant-muffin hybrid, cruffins saw a 224% YoY menu increase. They balance indulgence with convenience, aligning with the “quick treat” consumer need.
Paris Brest This rich choux pastry is rising again, especially in premium patisserie menus. Its 62X correlation index proves strong pairing potential with almond paste and hazelnut spread.
Cake pops Cake pops are small, snackable, and rising fast—up 386% on menus. They tap into the same appeal as mini desserts and portable indulgences.
Chocolate pistachio everything From croissants to bars, this flavour pairing saw a 70% rise. It hits both the visual and taste sweet spots.
Fig jam fillings Up 62% YoY, fig jam brings an upscale twist to puff pastry treats and tart bases.
Speculoos revival With 184% menu growth, the spiced cookie spread is showing up in more innovative formats, from frosting to stuffing.
Sweet-salty mashups “Swalty” combinations are trending. Look for caramel and sea salt, or brie and honey in puff pastry formats.
Healthier indulgence Consumer needs like “baked” and “homemade” are still relevant, each capturing 27% and 15% of conversation, respectively. Gluten- free waffles and fruit-forward toppings are growing.
Roast coffee pairings As coffee trends evolve, roast profiles (up 88%) are influencing bakery offerings too, from espresso-infused ganache to mocha-glazed danishes.
labour requirements while improving production consistency. As competition intensifies across both premium and budget segments, innovation in product development, packaging, and distribution will be crucial to meeting the diverse needs of Europe’s evolving breakfast culture.
Sustainable bakery alternatives At this year’s iba tradeshow in Germany, one of the most talked-about innovations came from KWS SAAT SE & Co., who introduced Sugarbeet Flour as a natural, multifunctional ingredient for the bakery industry. Long known as a global leader in sugar beet breeding and seed development, KWS has now taken the humble sugar beet beyond its traditional role as a source of sugar and transformed
AUGUST/SEPTEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 21
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