Top Trends in Bakery for 2019 Organic, Healthy & Gluten Free

Savoury croissants, healthy multi grain breads, artisanal breads, ruby chocolate and sour flavours – this year has been full of new experiments in the bakery world. We talk to talented Bakery chefs and round up the biggest trends of the year.

Hot Trends in Bakery 

Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla

Like fashion, baking also explores, reinvents, and re-imagines possibilities. Bakeries this year have witnessed exciting innovations f r o m the chefs. Right f r o m growing popularity of gluten free & vegan menu options to organic food colouring, f r o m experiments with new variant of chocolate such as Ruby chocolate to dairy free dessert options, f r o m Asian flavours in the desserts to upside down cakes, the year is all about new flavours, exciting fusions and international influences.

Joginder Singh, Executive Pastry Chef, Conrad Pune

As diners are very conscious of health and nutrition these days, they want healthy, natural and freshly baked items. There is a desire to have an extra serve of vegetables added into breads, wraps and other savoury staples. The natural colours f r o m spinach, beetroot and carrot are proving popular ways to get an extra dose of nutritive value in the offerings. 

Chef Akram, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments

Bakery is evolving at a pace like never before, desserts are among anyone’s favorite as always. Be it a quick fix or a deli, bakery industry is extremely competitive. A few of the biggest trends that 2019 has witnessed would be the various diets that the masses are engaging in; be it a keto diet or turning a vegan. Organic and sustainable food is another key trend this year. To be more specific, stuffed croissants and single origin chocolates are also something that are trending at a massive pace. 

Murugan Sailappan, Sous Chef, Conrad Bengaluru

The year 2019 has been seeing many interesting trends like wedding 3d cakes, artisanal breads and healthy sweet options. The Bakery world is trending with chocolate showpieces and beautifully baked sweet and savoury breads. The trend of sugar art is also becoming a popular demand. New fusion flavours of Chettinad & Chocolate truffle is another trend catching up. 

Challenges and Reinvention of Classic Recipes 

Joginder Singh, Executive Pastry Chef, Conrad Pune

We keep trying gluten free and sugar free desserts which are also tasty. We also bake fresh cookies and healthy breads which are gluten free. 

Chef Akram, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments

We have been engaged in redesigning the entire menu for the deli, ‘Mumbai Express’ f r o m the savory to dessert dishes on the menu. We have reinvented Grandma’s Cookies, which are rarely found in restaurants or bakery outlets. We have regular orders for our signature item - Classic Chocolate Velvet Cake. 

We are offering some extensive health cookies which comprise of various multi-grains including different health bars like the chocolate or granola health bar. The ingredients used in these dishes are a rarity in super markets or traditional markets, we procure them directly f r o m the people growing them.  

Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla

In 2019, we are witnessing a comeback of our childhood favourites popping up all over social media. We have also curated special Rainbow Cakes, Walnut Pies and Red Velvet cakes with a twist since it creates a rush of nostalgia amongst our guests.

Murugan Sailappan, Sous Chef, Conrad Bengaluru

The classical Lemon Meringue tart is re-imagined with a sable biscuit piped with a delicious lemon curd and an Italian meringue and garnished with chocolate discs. Guests are demanding for Indian-Western fusion desserts and we have incorporated Baked Gulab Jamun Rabdi in our ‘Indian Durbar’ restaurant menu. We have also incorporated the chocolate brownie to a vegan brownie using coconut oil and whole wheat flour to make it healthier. I had taken efforts to substitute breakfast pastries with rich ElleNvire cream and butter giving it a better taste and structure. 

What is IN and OUT in Bakery Trends

Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla

IN 

Few years back, a restaurant’s vegan dessert option would have been restricted to a fruit salad. However, with veganism on a rise, dairy free dessert options will be a top trend of the year. The concept of vegan cake which could have been thought absurd a decade ago is the new cool. While last year, matcha ruled the dessert trend, this year Asian flavours will continue to play supreme role in the world of desserts.

OUT 

Gone are the days when guests used to opt for conventional, tiered and typically decorated cakes. Now, they prefer personalised and thematic cakes, a concept that brings out individual choices and personalities. 

Joginder Singh, Executive Pastry Chef, Conrad Pune

IN

  • Multigrain croissants
  • Sour Dough Bread 
  • Gluten free breads and cookies

OUT 

  • Laminated colourful croissants are out. They look good but not healthy. 

Chef Akram, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments

IN 

Single origin chocolates

OUT 

Colorful cakes and pastries with synthetic cream or vegetable fat are leaving the bakeries soon! 

Murugan Sailappan, Sous Chef, Conrad Bengaluru

IN 

Chocolate remains the focal point for all kinds of savouries ranging f r o m ice creams, cakes, pastries, breads, sauces, garnishes; even chocolate showpieces are gaining centre stage.

OUT 

The recent demand for eggless pastries, breads and ice creams are becoming a major trend. Therefore, Egg is going to be eliminated soon.

Tips to keep pace in trend this year in Bakery

Joginder Singh, Executive Pastry Chef, Conrad Pune

  • Pay attention to your guests’ specific needs. 
  • Prepare healthy, fresh and natural dishes.
  • Never compromise with the ingredients.

Chef Akram, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments

  • Follow the Health concept seriously. 
  • Try to go for Organic ingredients
  • Prepare The Vegan offerings exclusively.

Murugan Sailappan, Sous Chef, Conrad Bengaluru

New trends like yeast-free breads, farm to table concepts, eggless and sugar free desserts are becoming a trend. Ice creams and sorbets are made without sugar and fruit based ice creams and sorbets like sugarcane, litchi, watermelon, orange, coconut jaggery are made without additional sugar. Along with the rich bread dough, various meats along with herbs, spices are rolled, proved and then baked which are eventually sliced and serve with savoury sauces.

Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla

Our team loves to experiment with boozy flavours in our recipes. We are very intrigued to elevate the presentation of our desserts to a new level. So next time you visit French Heart at Crowne Plaza Okhla, you may witness some drama in the desserts in the form of hand painting, shattered crystals, plant based edible colours, mirror glaze and artistic finishing. My tips are as follows: 

Quality over Quantity- 2019 has witnessed a shift towards “back to basics” style baking, where prioritising high quality ingredients is more important than fussy, multi-step recipes. Let the simple cakes, muffins and breads speak for themselves with their amazing textures and flavours that comes with high quality ingredients.

Social Media Advantage- If the world is on social media, your desserts and savories need to be there too. Use these platforms to promote your creations. It is a great idea to curate dishes around topical events, trends and subjects to grab instant eye balls.

Healthy can be delicious too- In 2019 making a healthier choice doesn’t mean swapping delicious breads and cakes for slices of tasteless cardboard. So chefs need to innovate with their recipes and pick ingredients wisely. 
 

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