- Publication date: Wednesday 3 December 2025
- Editorial submissions deadline: Wednesday 5 November 2025
- Editorial contact: Amy North amy.north@wrbm.com
Move over pain au chocolat – there’s a whole host of pastries rising to popularity on the bakery scene from Pain Suisse to cruffins, cube croissants, palmiers, and more. With this in mind, this feature will explore how pastries have evolved from traditional formats into dynamic, trend-led products that reflect changing consumer tastes, global influences, and technical innovation.
Key questions this feature will explore:
- What are the biggest trends shaping pastries right now?
- How does this differ between supermarket and artisan bakeries, for example?
- Which bakeries are doing innovative pastries well?
- What shapes and formats are emerging or gaining popularity and why?
- How are global influences and preferences influencing this?
- How are bakery businesses tapping into this? Please provide real-life examples.
- What impact does social media have on demand for on-trend pastries?
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