learn more? Visit www.tastetomorrow.com or contact your local representative.

Asia

45%

32%

Europe

29%

29%

Americas

41%

26%

Megatrend

For the future, we see two directions in which successful bakery, patisserie and chocolate shops will evolve: they will either focus on a narrow but deep assortment with specialized and

customized products – aka ‘Superstars’ – or become ‘Super bakeries’ offering a wide product and service range providing optimum ‘shopper convenience’. There's a market for both.

Concepts that make a ‘superstar’ out of one bakery product tap into the consumers’ desire to indulge and try new products that are adapted to their personal preference. Bakery superstars could be concepts

around one product, e.g. selling:

Bakery superstar-stores typically o�er a large selection. The larger the choice and the more the products can be ‘customized’, the more consumers will feel like they are buying a unique and personal product.

Consumers in Asia and the Americas particularly like the idea of ‘Bakery Superstars’: highly specialised (franchise) stores that sell products with unique textures or shapes.

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Megatrend

Consumers like unique textures and shapes

SUPERSTARS &

SUPER BAKERIES

The element of surprise is crucial to these concepts. They offer all the classic taste combinations, but also more extreme, original and seasonal variations in toppings, colours, tongue twists and fillings.

% consumers that find the idea of bread, pastry, patisserie and chocolate with unusual and unique textures and shapes an interesting concept for the future.

Slightly interesting (6,7)Very interesting (8,9 or 10)

eclairsmacarons donuts mu�ns pralines layer cake cheesecake

Focus on iconic products and customization

Super bakeries o�ering optimum convenience

The other side to this trend is directly related to offering a large choice of products. For the demanding consumer this goes beyond the traditional choice of baked goods and chocolate alone.

Customization: other food sectors lead the way

This ‘superstar’ trend is relatively new to the bakery sector, but already quite common in other food sectors. Think of healthy salad bars, sandwich or noodle shops or ice cream parlours where people can

customize their product by choosing their favourite ingredients and toppings.

BAKERY CAFEIn the future, we expect to see ever more blurring of concepts that combine retail and food service activities. Chocolatiers, bakers or patissiers will begin serving high quality co�ees and teas, shops will o�er to-go counters and eat-in corners. It may even be the key to their future success.

Some bakeries will become mini markets o�ering a range of heavy rotation grocery products as well. They o�er the consumer the advantage of one-stop-shopping.

Choose your

BASE1

flavour

The traditional base is a pate a chou.

You can customize by varying in:

format & shape

textureCreateyour ownECLAIR

Choose your

DECORATION3

icing

glaze

ganache

The decoration makes the éclair a real superstar:

a personal touch

Choose your

FILLING2The traditional filling

is a custard cream.

tastefruits, chocolate, praliné or other

aromas

texturecrunchy nuts or aerated cream

You can customize by adding:

The data is property of Puratos N.V. We share this data to boost your business. Want to learn more? Visit www.tastetomorrow.com or contact your local representative.