REGIONAL FOCUS


can elevate traditional European forms. Such efforts reflect a broader movement Asia’s


within baking community:


localization of heritage techniques. Across cities like Kuala Lumpur, Bangkok, and Tokyo, bakers are interpreting continental traditions through indigenous grains, tropical fruits, and locally produced chocolate. For suppliers and equipment manufacturers, this trend translates to rising demand for controlled fermentation systems, high-hydration mixers, and regional flour innovation. The Panettone World Cup’s Asia Selection


serves as more than a competition—it’s a platform showcasing Asia’s technical maturity in laminated and leavened doughs. Ang’s victory demonstrates that skill and understanding of fermentation can rival the European standard even in tropical climates, where ambient conditions complicate proofing and storage.


UNLIKE MOST COMPETITORS WHO RELY ON TECHNICAL PANETTONE FLOUR, I


WORKED WITH NORMAL BREAD FLOUR AVAILABLE LOCALLY. IT CHALLENGED ME TO UNDERSTAND EVERY INGREDIENT’S ROLE AND INTERACTION


are contributing to the dialogue of what contemporary panettone can be. His win underscores how craft, patience, and local ingenuity are redefining what excellence in baking looks like. By adapting methods to available resources rather than replicating Western inputs, bakers like Ang demonstrate that the future of panettone—and of fine baking more broadly—may well rise in the East. As the dough continues to ferment in ovens across Asia, Ang’s journey from


coffee barista to world-class baker stands as both inspiration and industry insight: proof that with precision and perseverance, the boundaries of baking tradition can be stretched, reinterpreted, and reborn.


Source: Adapted from “A Malaysian triumph: Ang Bo Ling of Twenty-Two Bakery in Kuala Lumpur wins at inaugural Asia Selection of the Panettone World Cup in Singapore,” by Kenny Mah, Malay Mail, July 20, 2025.


Sensory texture takes centre stage in global bakery trends from Chewco


The next step for Ang is Milan, where he


will represent Asia at the 5th Edition of the Panettone World Cup Finals in November 2026. There, he’ll face master bakers from Italy, France, and Switzerland—the historical heartlands of panettone. “It’s an incredible honor,” he told Malay Mail. “But I also know there are exceptional bakers in Asia who push me to keep improving.” For Malaysia’s baking community,


Ang’s recognition is more than a personal triumph—it signals a regional shift. Southeast Asian bakeries are no longer merely adopting European standards; they


In 2025, the global bakery market is shifting focus: it’s not just about flavour or packaging any more, it’s also about how baked goods feel in the hand, mouth and memory. According to the “Global Pastry & Bakery Trends 2025” report, textures once considered niche—chewy interiors, layered laminations, hybrid formats—are now mainstream. From Japanese mochi-like bite to the pillow- soft crumb of Brazilian pão de queijo, these tactile experiences are crossing borders and influencing bakery lines from Tokyo to Toronto. What’s driving this? A younger


generation of consumers expects more than taste: they want share-able moments, Instagram-friendly indulgence and products that engage their senses beyond


the palette. Producers are responding by experimenting with interior structures, visible fillings, laminated dough artistry and contrast in crust vs crumb. At the same time, local identity still matters. The best innovations are grounded in regional sourcing and heritage even as they lean into global inspiration. For bakery production teams, the


implication is clear: consider how your dough handling, lamination steps, proofing profiles and finishing touches affect texture—not just flavour. Products with striking mouth-feel and tactile contrast may afford premium positioning. As global consumers raise the bar, bakeries that deliver sensory richness as well as local relevance will be best placed to capture the trend.


OCTOBER/NOVEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 25


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