The first month of the new year has flown by—or so it seems—and new products and innovations are constantly emerging in the bakery and patisserie space. Let’s take a look at some of the top trends in the industry for 2022.

Native Ingredients

Via Tokyo Lamington.

We’ve been watching native Australian ingredients grow in popularity over the past couple of years, and it’s only going to keep getting bigger, with ingredients such as saltbush, pepperberry, lemon myrtle and wattleseed popping up in menus everywhere. From pastry to chocolate and everything in between, there are so many incredible and unique flavours in our own backyard. For inspiration, look to Tokyo Lamington, Banksia Bakehouse, Monsieur Truffe and Chocolate on Purpose.

Nostalgia

Doughnut from Dough Ma.

Aussies love a bit of nostalgia, especially when it comes to their selections at the bakery counter. It doesn’t have to be completely old-fashioned either—a fairy bread-inspired lamington or an Iced Vo-Vo doughnut is bound to stir up the same childhood memories in customers as the real thing. 

Sustainability

This “trend” isn’t going anywhere. Customers want great products, but they also want to feel good about their purchases and know that they won’t be contributing more waste than is absolutely necessary. Think about ingredients, food miles and food waste, as well as packaging (which can be a deciding factor for many customers when choosing where to spend their hard-earned dollars). As well as encouraging re-usable cups and ditching the single-use cutlery, edible cups are an emerging market—like these ones from Melbourne-based company Good-Edi, which are made from oats and grains and can be eaten like a biscuit.

Shorter trading hours and ghost kitchens

Unfortunately, labour shortages are going to impact businesses for some time to come. Some experts are predicting shorter trading hours and businesses opening fewer days per week, as well as more businesses operating online only and using ghost kitchens. This will include existing business closing their bricks-and-mortar stores, as well as new businesses opening online from the beginning.

Social butterflies

The social media landscape is changing rapidly, and businesses are under pressure to keep up. Specifically, TikTok and Instagram Reels are taking over as a the platforms for attracting and retaining customers, so if you haven’t joined already, it’s time to start. These short video-based platforms aren’t for hard-sells, rather, they’re a chance to showcase the fun side of your business. Check out The Bailey Bakery’s viral cookie decorating videos.

Yuzu

Popular in Japan and Korea, this citrus fruit is becoming increasingly commonplace on international menus in doughnuts, tarts, pastries and cheesecakes. It looks like a lemon, tastes somewhere between a lemon, lime and grapefruit, and although it isn’t that pretty to look at, the yuzu has been called “the world’s sexiest fruit”.

Filipino and Korean flavours

Asian influence has been strong in the Australian patisserie market for some time now, but in 2022, lesser-known Southeast Asian flavours are predicted to be big—think Filipino and Korean. Look to Kariton Sorbetes, a Melbourne gelato bar where every flavour is based on a classic Filipino dessert, cocktail or produce, like Ube Halaya, Buko Pandan, Keso and Turon.

Immunity

As we move into more of a post-COVID world, people are still interested in anything to do with health and immunity. In The Future of Nutrition, Health and Wellness report, global market research giant Mintel says consumers will continue to look for ways to support their immune systems. Think functional ‘superfoods’ with immune-boosting properties like citrus’, berries, ginger etc.

Experiential dining

As people are allowed to dine out again after two long years at home, they’re after more than just a full belly—they want an experience! This is something we can expect to see more of, and it doesn’t just apply to fine dining restaurants. Take a look at Lune Croissanterie’s Lune Lab—an exclusive degustation experience consisting of three croissant-themed courses. while diners overlook Lune’s famous Cube.