Three trends of the pastry of the future
What are the pillars that will shape the future of pastry? Understanding and taking into account today’s dynamics is key to satisfy consumers demand and the needs of today’s world.
At Jordi Bordas Pastry School, we have always bet on being at the forefront of pastry, anticipating these demands and offering creative solutions that meet our consumer’s needs. We have been able to recognize which are the trends that are defining (and will define) the pastry sector.
We have walked a path of observation, reflection, and knowledge. Today, our Project Founder shares with you some details about our journey:
"After winning the Coupe du Monde de Pâtisserie, I started traveling around the world to show my pastry. This fascinating stage gave me a global vision of what was happening in every corner of the planet, but it also made me realize that the recipe book that accompanied me was nothing more than a compilation of recipes from other professionals in the industry.
Back then, I followed the elaboration processes that I had learned while in pastry school, but I was not understanding the science behind a meringue or a chocolate creamy. At the same time, on a personal level, I stated eating healthier and taking special care of my health. That’s when I realized that my pastry elaborations were not in alignment with my new and healthy lifestyle, nor they had the flavors and aromas that I wanted to share.
I began a process of research and learning that led me to create my own method of recipe formulation, the B·Concept. B·Concept with which I managed to align them with my values and three fundamental pillars that define my pastry: Healthier, lighter and tastier." - Jordi Bordas
With the purpose of sharing all this knowledge and experience with you, we worked hard on creating a unique training: the Extended Online B·Concept Pastry Course. As a student of this course, you will walk the path as you truly understand the functionality of each pastry ingredient regarding their molecular structure; as you master the key pastry texture creating techniques; and as you formulate your own recipes from scratch.
Back to the main topic… Which are the new pastry trending topics? We share three pastry trending topics with you:
Healthier pastry
In the last few years, we’ve seen how people are becoming conscious of their health and nutrition, since everything that we eat has a direct impact on our health.
Fortunately, today we do not have to limit ourselves to the abusive use of fats and sugars. We can opt for nutritious ingredients: unsaturated fats from nuts or complex carbohydrates with high fiber content.
However, the food industry has been eliminating fiber from basic pastry ingredients (flours and sugars), impoverishing our recipes in terms of nutrition.
Fibers are not only valuable in terms of their positive impact on health, but they are also valuable in terms of their texturizing and even sweetening properties. This is the reason why we are convinced that fibers are the ingredient of the future .
Vegan pastry
Another important topic that has an impact on the pastry of the future is veganism. Vegan pastry provides alternatives to basic pastry ingredients of animal origin, such as eggs, dairy, or gelatine. A wide variety of plant-based protein have been developed for various applications within the food industry. Today, we aren’t only talking about soy protein or potato protein, but also about rice, pea, broad bean, and even hemp seed protein.
However, in order to take advantage of this wide variety of plant-based ingredients, we first need to know their physicochemical and functional properties. With a good technical knowledge base, we can create vegan textures that are as creamy or airy as dairy- or egg-based ones can be. Without a doubt, understanding the ingredients in a scientific level is a great talent to develop in terms of professional evolution.
In these photos you can see some of the vegan elaborations that are part of our book "Healthier, lighter and tastier pastry".
Sustainable pastry
Transitioning into a vegan pastry and implementing zero-waste principles is another fundamental pillar that we must take into account, not only in the food industry but also on a global level.
Transparency about the origin of ingredients and about the procedures followed to obtain and process them is key to earn our consumers trust who are looking for 100% natural ingredients.
If you want to know more details about these 3 trends that will guide the future of pastry, we invite you to read the article we wrote for the So Good magazine #28. In this article, you’ll also find 3 healthier and tasty recipes that we formulated in alignment with these 3 pillars! 🤤
If you want to dive deep into the world of formulating recipes with the B·Concept method, the registration for the new editions of our Extended Online B·Concept Pastry Course is already open!
