Latest trends in pastry

Tendencias en pastelería

Cakes are always present in any celebration or social event, even on an occasional day. We love to celebrate with sweet and indulge ourselves from time to time.

So much so that 288.844 kilos of cakes have been consumed in Spain during 2021, around 6.24 kilos per person per year, according to a food consumption report prepared by the MAPA (Ministerio de Agricultura, Pesca y Alimentación).

At Llopartec we always try to be in the latest, in this way, we share with you the newest trends in the pastry sector:

Healthier pastries. Our society is aware of the health-nutrition binomial, the consumer is concerned about what it consumes. The search for nutritious and healthier ingredients such as fibre increases, refined sugars are eliminated, a commitment is made to whole grains and products such as cocoa, oatmeal, fruits, and nuts.

New exotic flavours. Matcha tea, yuzu, lavender and rose, are the most in.

Increase in gluten-free and vegan cakes. Foods of animal origin such as eggs, dairy products are replaced by those of plant origin such as soya, rice, green peas, or potatoes.

Growth in hybrid pastry. It is the fusion of two recipes to create a single one. Normally they are creations that share two different cultures. Cronuts, croissant and donut fusion, Cragel, croissant and bagel, Townie, cake and brownie mix, but the most fashionable sweet preparation is the Croissant Roll, a croissant that is round and filled with pistachio cream, chocolate or strawberry.

Pastry is a new way of expressing art. Cakes are becoming a way to convey emotions, ideas... Pastry shops are increasingly opting for original designs, ingenious decorations, and elaborate details.

At Llopartec we are specialists in the development of tailored food solutions in both the pastry and sweet proofed doughs sectors, pastry mixes, creams and fillings, glazes, and decorations, among others.