12 Jan 2026
Bakers understand better than anyone the magic that indulgence can bring. But in 2026, indulgence is evolving, and so should your offer. Consumers are becoming more mindful, informed, and demanding in their choices, willing to pay more for products that offer freshness, are clean(er)label, and boost nutrition.
Consumers don’t just buy what looks good, they buy what feels genuine. That’s why artisanal bakeries and bakery chains are in such a powerful position. 66% of consumers globally say they prefer products from a local store made by artisans or craftsmen, and that trust gives bakers a direct line to what people truly want to see on the shelves. But they also want to purchase products made in line with the latest trends.
For bakeries, it means it’s time to innovate with intention. They have to find new ways to delight senses, highlight quality, and tell a story that connects emotionally with every customer who walks through the door. Read on for our expert tips on how to turn today’s trends into best-selling creations.
Texture mashup: play with layers and contrast
If indulgence has a new language, it’s texture. In 2026 texture will continue to be an important element of the eating experience, and consumers are increasingly drawn to products that surprise them with contrasting sensations. They’re not passive, they’re actively seeking out food which offers various textures, often in new formats.
It can even be seen by how multi-texture creations became social-media gold. Think of mashups like flat and XXL croissants, flat croissants, cruffles and cruffins2, or the fruit-looking desserts made famous by chefs like Cedric Grolet, which are visually stunning and texturally complex, delivering multiple sensations in one bite. These kinds of creations don’t just capture attention online, they also drive more customers into bakeries.
For bakers, texture is a creative playground as well as a scalable opportunity with fast applications. Try experimenting with fusion concepts or limited-edition products that layer unexpected elements, like a crisp outer shell with a melting center, or a light sponge hiding a crunchy surprise. Quick wins like creamy centers, crispy toppings , or glazes can refresh core products with minimal complexity. Adding seasonal flavors or visual twists also keeps things fresh and relevant. Or, tie your textured creations to pop-culture events, movie releases, etc. to capture attention and ride with the wave of their popularity and relevance.
Need inspiration? The mookie (cookie-muffin hybrid made popular by La Bomb Cookies) trend is a perfect example. Blend a soft and chewy texture with a crispy cookie edge and bits of filling for a contrast that consumers can’t resist. These kinds of products not only delight customers but also give your bakery a steady stream of shareable, video-friendly moments consumers want to share.
Protein power: boost your recipes with protein and fiber
Beyond the sensory excitement, there’s another side to indulgence that’s winning over customers’ hearts. Feeling good after eating it. The demand for high-protein, low-sugar, and high-fibre baked goods is growing, creating an opportunity for local bakers.
More consumers are now embracing baked goods made with alternative flours, high-protein recipes, and fiber-enriched products that provide indulgence without guilt2. In other words, they’re not cutting back, they’re upgrading. 70% of consumers globally agree biotics are trusted ingredients to improve digestion. That indicates there’s an opportunity to go further with fiber, biotics, and postbiotic solutions that improve nutritional profiles.
Bakeries are perfectly positioned to make an impact. Easy wins for artisanal bakeries can look like focusing on visible health e.g. breads dotted with seeds and grains, pastries sprinkled with nuts, or cakes featuring high fruit fillings that hint at their nutritional value. These products also photograph beautifully, so show off those natural inclusions on your counters and menus, highlighting increased nutritional content via in-store leaflets and marketing assets.
For bakery chains, this growing awareness opens up space for innovation within existing favorites. Instead of reinventing the menu, it’s about enhancing what already works. High-protein versions of everyday products e.g. soft loaves, filled pastries, or breakfast muffins, allow to deliver added value with minimal change to process or equipment. High-protein breakfasts are becoming a daily habit for many consumers, who look to increase their intake early in the day for longer satiety, better energy balance, and weight loss benefits.
Sourdough: give the classic a new life
Few ingredients capture the heart of baking quite like a living dough that connects centuries of tradition with the health-focused mindset of today. Sourdough’s appeal keeps lying in both its health benefits and its unique flavor, a combination that continues to captivate modern consumers as it mixes the world of health and deliciousness.
Fermentation is making a major comeback (even among Taylor Swift), and consumers are embracing it for its health-promoting properties3. Naturally fermented baked goods are perceived as more digestible, flavorful, and authentic. Sourdough is also expanding into new categories, including pastries and sweet goods3. This opens up creative opportunities for bakers to bring the magic of fermentation beyond the classic loaf. Experiment with hybrid sourdough creations such as sourdough cinnamon rolls or sweet focaccia.
Perfect portion: turn smaller treats into your biggest hits
65% of people said they enjoy indulgent foods in smaller portions or less frequently to savor flavor without overindulging. It’s the essence of mindful enjoyment, taking time to appreciate the moment. In 2026, some indulgences will indeed best be enjoyed one perfect bite at a time.
This shift has sparked a new wave of creativity, especially in patisserie. Mini tartlets, mini cheesecakes, and mini alfajores are trending globally1, offering all the decadence of a full-size dessert in a guilt-free format. But the stage isn’t taken by sweet treats only. Searches for ‘mini desserts near me’ shot up by 400%, while online conversations on mini tartlets skyrocketed by an astonishing 1,500% in Q2 of 20252.
Planned indulgence in moderation supports long-term healthy habits, and small treats often serve as ways to celebrate or say thank you. That emotional connection gives these products staying power far beyond a single purchase. Which is great news for bakeries.
Practical ideas:
- Create a “petit indulgence” line featuring mini cakes, bite-sized desserts, or dessert sampler boxes. Perfect for sharing or gifting.
- Use limited-edition flavors or seasonal packaging to make every small treat feel like a premium moment.
- Encourage mindful enjoyment by for example displaying signage that invites customers to “treat yourself, just a little”.
In the end, these small bites aren’t about eating less, they’re about feeling more. They turn everyday indulgence into something joyful, intentional, and deeply personal.
Tangy twist: experiment with citrus, berries, and more
After years of sweetness dominating bakery counters, a new flavor profile is stealing the spotlight: tanginess. Citrus fruits, fermented ingredients, and sharp, fruity notes are gaining momentum in the world of baking. They offer something today’s consumers can’t resist, a refreshing surprise that cuts through richness and makes every bite feel new again.
It’s no wonder consumers are more open to experimenting with flavors and eager to try exotic tastes from other parts of the world2. This shift is inspiring artisans to reach beyond the familiar, leveraging tangy ingredients to create vibrant, balanced flavors that surprise. Popular flavor pairings include key lime, passion fruit, and the classic orange and chocolate1.
For artisan bakers, this is a playground of possibilities. Imagine a lemon-hibiscus glaze that brightens a buttery pastry, a tamarind chocolate tart with a perfectly sharp edge, or a yuzu curd pastry that feels like sunshine in a bite. Even simple touches e.g. a cranberry filling, a passion fruit mousse, or a hint of fermented fruit can lift a creation from delicious to unforgettable. Natural fruits and tangy flavors also deliver a sense of freshness and “permissible” indulgence, making them an easy way to align with the wellbeing sentiment.
For bakery chains, it’s a low-cost, high-impact way to keep menus exciting, social feeds active, and consumers coming back for the next flavor drop.
The future belongs to innovative bakers
Baking has always been about more than recipes, it’s about emotion and connection with your consumer and your story. Baking bread is not just about feeding people. It’s about creating joy and happiness with every loaf. Consumers crave that authenticity: the craftsmanship, transparency, and creativity that build trust and excitement, but you won’t stand out if you don’t focus on delivering on their expectations around trends.
When you’re ready to explore ways to step into the latest craze, Puratos is here to help you turn inspiration into creations that rise above the rest. Contact your local Puratos representative to get started.
REFERENCES
- Bakery Trends 2025 – Puratos
- The hottest patisserie trends 2026 – Taste Tomorrow
- The hottest bakery trends 2026 – Taste Tomorrow
