Being at the Taste Tomorrow 2024 event in Seoul was a bit of a whirlwind. Between catching up with fellow bakers and chatting with Pierre Toussut, Puratos’s CEO, it was inspiring to dive deep into the trends that are set to shake up the baking world in our region.
Puratos’s commitment to pushing the industry forward came through in every session, and I couldn’t help but think about how these insights will impact what we do back home at Bistro Morgan.
Culinary Fusion: A World of Flavors and Textures Coming Together
One of the biggest takeaways was how much culinary fusion is redefining baking in Asia-Pacific [APAC]. In a world that’s more connected than ever, people are loving flavours and techniques from all over.
Seeing flavours like yuzu and tangy lime creeping into desserts, or chewy textures that feel so familiar across the region, it’s clear that consumers want variety that feels both new and local. At Bistro Morgan, we’re no strangers to playing with flavour mashups, but this trend shows there’s still so much room to experiment and push boundaries. It’s exciting to think about the creative possibilities this opens up.
Sourdough
The rise of sourdough in APAC was also a big highlight. While sourdough might seem like an old friend, it’s new to a lot of people in Asia, and interest is only growing.
Here’s where Puratos really shines. Their commitment to advancing sourdough is unmatched, with initiatives like the Sourdough Library and Sourdough Institute, which are all about preserving and celebrating this traditional process. Closer to home, Puratos is making ready-to-use sourdough accessible in Australia, helping bakers bring that authentic flavour to more people. For me, that means endless possibilities to work sourdough into our offerings, from bread to more creative applications.
Nutritional Balance: Finding a healthier sweet spot
The last trend that really hit home was how much consumers are rethinking indulgence.
In APAC, and definitely back in Australia, people want treats that feel good without guilt. There’s a big interest in ingredients that offer functional benefits, like botanicals and seeds, which support things like digestion and immunity.
At Bistro Morgan, we’re starting to explore how to add these elements without compromising on taste. The challenge of creating a pastry bar that satisfies both cravings and wellbeing? That’s the kind of challenge I’m here for.
Looking ahead, being part of Taste Tomorrow 2024 gave me a lot to think about. Between culinary fusion, the rise of sourdough, and the demand for balanced indulgence, these trends point toward an exciting future.
I’m excited to see where we can take these ideas next, and how we can keep surprising our customers with treats that resonate on every level.
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