Bakeries have been going smaller for some time now. We’ve seen cupcakes and other treats that can be eaten on the go increase in popularity in recent years, and that will continue in 2018. The two primary examples given in the Flavor Guide are Kouign-Amann and baby bundt cakes.
Kouign-Amann (pronounced QUEEN-ah-mahn) is a specialty cake hailing from the coastal region of Brittany, in the northwest corner of France. It’s easy to see why the Breton cake has made its way to the United States over the years. Made from croissant dough and caramelized, this sweet treat is usually formed into the shape of a large cake.
Individual portions of Kouign-Amann are becoming prevalent, typically made in cupcake pans for a caramelized crunch and buttery taste in each bite. One bakery that has mastered this baked good is Dominique Ansel Bakery. Its owner, Dominique Ansel, and his fellow pastry artisans create a special product known as the DKA (Dominique’s Kouign Amann). It’s one of the bakery’s most popular sellers, with a crispy sugary crust and tender flaky layers within.
Nothing Bundt Cakes is one of the biggest names in the industry, regardless of product, thanks to its tasty and convenient bundt cakes. It has taken convenience to greater heights with its bundtlets and bundtinis. These miniature versions of its popular cakes were introduced early this decade as “bite-sized bliss.” The innovative bakery was ahead of the curve on the single-serve dessert trend, and your bakery can too be ahead of the curve by continuing to innovate with smaller treats.
