Baking is no longer as simple a thing as it was before. It now has various tastes, flavours, shapes and sizes. Restaurant India spoke to pastry chefs to know the current bakery trends
Baking in India has taken a lot of turns, and whether it is retro, fusion or keto, the art and process of baking has indeed come a long way. Moreover, with people becoming increasingly aware of their diet and health, the bakery products’ industry has moved with the times and trends to cater to the demand coming from such consumers. Here are the most prominent ones:
Tangy flavours to sweet dishes are the latest to hit the trend chart. Chefs are now curating sweet recipes which have a tangy touch to them. Chef Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace, says “The tanginess flavour in desserts makes the baked products fresher, unique and flavoursome. At The Westin Hyderabad Mindspace, lovers of baked goods are treated to flavours they have rarely tasted before and can expect an extra tinge of tanginess to be added to tarts and sour cream.”
Gluten-free desserts are the riot today across the world with an increasing number of people turning to diets. So, whether it is dairy-free desserts or sorbets, people are quite conscious of the gluten levels that they are consuming. Also, keto baking is making space in baking trends. While making keto bread or other baked recipes, the wheat is substituted with ingredients that are low in carbohydrates. People who follow strict ketogenic diet go for this baking method. It’s healthy, to say the least.
“Similar to fashion, in baking as well, the older trends are making a comeback. Nostalgic baked treats like tea cakes that were frequently served a few decades ago are now once again becoming a popular product in the bakery space,” Shaikh says. Head chef and owner of The Dessert Street, Dhawal Shah, adds: “Retro baking has come back but with a modern twist. In retro recipes, modern ingredients are used. For example, instead of making a lemon tart in a traditional manner, it is made with different textures like a mousse or lemon gel.” He also adds that molecular gastronomy in pastry has increased so that the use of fresh fruit flavour is done by adding caviar to the desserts.
Not only do miniature desserts come in a wide variety today but these savoury dishes are picture perfect for Instagram too. They are common in high tea sessions and are given various forms and flavours to match various occasions.
Sourdough breads are currently very popular in the market. With the demand for fermented food on the rise, sourdough is experiencing greater attention than ever before. Its fermentation technique comes with benefits like Vitamin B, Omega-3 fatty acids and enzymes.