Current trends in baked goods can act like yeast on profit margins. Anne Bruce explains the attractions of squid ink loaves, vegan flatbreads and two-bite tarts for customers and operators
Scandi, French, Greek, Asian and Latin flavours are a great place to start, but that's only the beginning, as the more than 8.3 million #bakery posts on Instagram make clear.
As well as being Instagram-friendly, bakery needs to accommodate a rising tide of customers with special dietary requirements, such as gluten-free, dairy-free and vegan. Food allergen issues have also come to the fore, with products containing nuts and sesame seeds increasingly avoided in foodservice.
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