THE CHANGING WORLD OF PASTRY
THE PASTRY WORLD is undergoing a significant transformation. While baked goods are an essential part of the restaurant and bakery industries, recent trends suggest that the art of baking and pastry is evolving in new and exciting ways. From innovation in flavor and texture to shifts in consumer preferences and sustainability efforts, the landscape of baked goods is changing with broader culinary and societal shifts.
At the same time, unprecedented numbers of hospitality workers are leaving the industry, forcing operators to find labor-saving solutions while still incorporating trend-forward ideas.
To address labor shortages, bakeries are increasing their focus on efficiency and productivity. Suppliers offer advanced equipment like automated dough mixers, dough dividers and
WORDS: MELISSA TRIMMER
PHOTOS: COURTESY OF MELISSA TRIMMER AND DAWN FOODS
depositor systems that streamline labor-intensive tasks, allowing bakeries to produce larger quantities with fewer workers. Additionally, pre-mixed ingredients like mixes and bases and ready-to-bake products are becoming more popular, reducing the time and effort required for preparation. These innovations help address staffing challenges and ensure consistency and quality, enabling bakeries to meet the growing demand without overburdening their staff.
Furthermore, large bakeries are integrating smart technology, such as temperature-controlled ovens and automated proofing systems, which optimize baking processes and reduce the need for manual intervention, making it easier for bakeries to operate with a smaller workforce.
The American Culinary Federation has noticed these shifts and has implemented a Pastry Task Force to not only support bakers and pastry chefs, but also to help the hospitality industry navigate these changes. The task force is made up of Certified Executive Pastry Chefs from regional areas in the United States and will support ACF leadership, bringing baking and pastry thought leadership to the forefront of decision-making discussions.
Some of the Pastry Task Force initiatives include sponsored demos at the ACF’s National Convention; pastry chef interviews to be shared on social media and a popular baking podcast at the International Baking Industry Exposition in Las Vegas; a panel discussion at the Chicago Baking & Pastry Forum featuring all-star pastry chefs; and more educational opportunities to highlight the latest trends in baking and pastry.
What’s trending
Global flavors have made their way into mainstream bakeries. Pastry chefs and bakers are exploring and incorporating flavors and techniques from the rest of the world.
There has been a notable shift toward healthy desserts that cater to a wide variety of dietary needs.
Sustainability has become a central issue in nearly every food industry sector, and baking and pastry is no exception. Bakeries and restaurants are under growing pressure to reduce waste, source ingredients responsibly and minimize their environmental impact. Technology is playing an increasingly pivotal role in the pastry world. From 3D-printed chocolate decorations to precision baking equipment, new technologies are allowing pastry chefs to push the boundaries of their craft. While innovation and technology are transforming the pastry world, the demand for artisanal handmade pastries
is as strong as ever. The Slow Food movement, which emphasizes quality ingredients, craftsmanship and the artistry behind food, has been a driving force in the resurgence of interest in traditional baking and pastry techniques.
Finally, it’s important to recognize that desserts are increasingly part of the larger experience economy. Pastries have become part of the narrative as dining becomes more about the overall experience rather than just the meal itself. This is reflected in dessert bars, pastry classes and even immersive pastry experiences, where customers can learn how to make their favorite bakery items, interact with pastry chefs and take home personalized creations. The ACF Pastry Task Force will blend tradition with innovation, ensuring the sweet world of desserts remains as captivating as ever.
Melissa Trimmer, CEPC, AAC, is senior director of culinary and corporate executive chef at Dawn Foods and ACF Pastry Task Force chair.