Breakfast Cereal: The Prize on Sweets
The baking world is embracing cereal as part of a larger trend involving breakfast foods being consumed during all parts of the day. According to research from Packaged Facts, a quarter of consumers say they snack on cereal during non-breakfast hours.
Retail bakeries are using cereal to add texture and taste to all sorts of products. Used as a topping on anything from donuts and ice cream to cupcakes and cookies, cereal makes desserts truly snap, crackle, and pop.
Bakeries across the country are finding success through incorporating cereals into gourmet items. For example, PV Donuts in Rhode Island recently released a March menu banking on nostalgia for snack items from the 1990s. Among the donut flavors the shop is offering are French Toast Crunch, Cinnamon Toast Crunch, and Rice Krispies Cereal.
Cereal adds a crunch to something sweet, and cereal flavors can be paired with dessert flavors to find scrumptious combinations. Additionally, they look visually appealing as many breakfast cereals have unique colors and designs. Lucky Charms, Fruity Pebbles, Cocoa Puffs, Captain Crunch, Frosted Flakes, and Golden Grahams are just a few of the options at your disposal.
“We set out to create an experience that would be just as familiar as enjoying a bowl of cereal in your own home, but with added elements that would surprise and delight just as much as discovering that hidden toy buried within,” the company says on its website.
Unique items like these can be their own marketing tools, bringing in curious customers looking for a treat that they can’t find anywhere else. While people have been eating dessert for breakfast for a long time, the tables have finally turned and breakfast is now part of the desserts they crave.