Chef Thomas Albert

Behind every creation, there’s real thought: balance of flavors, textures, visuals… nothing is left to chance !

Tailor-made consulting that takes your desserts to the next level !

Bakery is going protein !

3 out of 5 consumers are actively adding protein to their diet and bakery is part of it.

Innova’s 2026 report highlights five key shifts :

Protein is now expected.
31% consider it when choosing bread.

Gut health is rising.
Fibers and functional ingredients are becoming real differentiators.

Indulgence is evolving.
Less sugar, more natural, but still rich in texture and experience.

Formats are changing.
Individual and on-the-go products are growing fast.

Tradition still matters.
Classic recipes work if they’re modernized with precision.

These are not just trends. They are levers to integrate now.

This is exactly what I support : reformulation and aligning products with market expectations.

Which of these is the biggest challenge for you in 2026 ?

Source : Innova Market Insights — Bakery Trends 2026: Global Market Overview

Dessert is no longer the end of the meal it’s becoming the experience itself.

We’re seeing the rise of fully dessert-focused concepts : tasting menus, multi-course sequences, where pastry is the core.

The shift is not about more sugar, but better structure :
balanced sequences, small portions, progressive flavors like a gastronomic menu.

Dessert is now a space for full creative expression : textures, aromas, presentation… designed to create emotion.

And contrary to what we think, these experiences rely on lightness and balance, not excess.

Behind it all, one expectation: something memorable, different, worth coming for.

This is exactly how I approach dessert development with pastry teams.

The real question is : is your dessert strong enough to be a destination on its own ?

Source : Fine Dining Lovers - Just Desserts: The Sweetest New Dining Trend