1. Stuffed treats
Typically associated with chocolate fondants and lava cakes, cookies, croissants, and even lamingtons are increasingly being made with molten centres that ooze out when eating. Chocolates, creams, jams, and various other sweet fillings are being stuffed in to give eaters the gooey surprise that has made jam-filled doughnuts and similar treats so popular.
While they can be enjoyed at room temperature, these treats are sometimes served warm so that the stuffing takes on a molten lava effect.
Freshly baked cookies made with NESTLÉ DOCELLO
chocolate and NESTLÉ Milks range from Bennett St Dairy, Sydney & Melbourne
2. Topped treats
In the same spirit of indulgence and excess as stuffed treats, there’s the trend of adding over the top toppings like macarons, oozing chocolate, or even small pieces of confectionary like Kit Kats and Tim Tams to doughnuts, cookies, muffins, and more.
Adding recognisable confectionery brands to baked goods makes them more noticeable and exciting for your customer to try.
Salted Caramel Fudge Kit Kat doughnut from Planet Doughnut, UK
3. Dessert Flavoured
Familiar flavours from traditional desserts like black forest, cheesecake, panna cotta and tiramisu are being translated into innovative new formats.
Black forest or panna cotta lamingtons, doughnuts filled with lemon cheesecake and coconut crème brûlée, and even Neapolitan cookies are becoming more mainstream in bakery windows.
Ube tiramisu truffle cake donut from DONUT PAPI, Sydney
In terms of flavours, caramel, specifically salted caramel, has become ubiquitous in the world of sweet baked goods, from high-end restaurants to everyday bakeries and cafes. Bakers appreciate caramel for its versatility in flavouring sponges, frostings and glazes. Caramel also works fantastically as a molten centre for cookies, doughnuts and lava cakes.
Salted caramel popcorn doughnuts, banana cakes with caramel centres, and caramel marshmallows have become an increasingly common sight. Caramel is also a popular pouring sauce for pancakes, waffles, and french toast.
Salted caramel mille-feuille éclair from Banksia Bakehouse, Sydney
5. Childhood nostalgia
Australians have been swinging back at the pandemic by revisiting childhood memories with fun and frivolous sweet treats like fairy bread, birthday ice cream cakes, and old school branded confectionery.
This trend has also been leveraged in sweet bakery goods, with brownie slabs, cookie pies, and giant doughnuts adorned with childhood treats like 100s and 1000s or even decorated with recognisable characters from shows like Pokemon or The Simpsons.
Mini Donut & Brownie Box from Taste Me Co., Sydney
6. Sweet savoury
As the old saying goes, opposites attract, and this is certainly true when it comes to the myriad of handmade sweet savoury creations we’re seeing today. Most sweet savoury options combine fried food like waffle fries or fried chicken with ice creams, chocolate sauces, and syrups.
Common ingredients include peanut butter and jam, dark chocolate, brown butter, miso and even vegemite.
Waffle fries topped with ice cream, Hershey’s, Lotus Biscoff sauce, and crumbled Oreos from Mr. Burger, Victoria
7. New wave croissants
The croissant, the humble and everlasting baked delight, is now experiencing its own renaissance of innovation. These days, it’s not uncommon to see croissants being elevated with decadent dessert fillings and toppings like cream and meringue and salted caramel or being made with bi-colour striped pastry. Even the croissants’ iconic crescent shape is being altered with cubic and circular varieties.
There’s also a wave of hybrids like crioche (croissant baked in brioche tin), cruffin (croissant and muffin), cronut (croissant and doughnut) to sample. These hybrid varieties are fascinating to consumers, so adding even one to your menu will generate extra sales from customers who are curious to try it out.
Common fillings include raspberry, matcha, baklava, caramel pear crumble and black truffle cream.
Lemon curd and raspberry croissant topped with meringue and rose petals from Luxe Bakery, New South Wales
8. Asian influence
Asian flavours have influenced Australian cuisine for a long time, being widely adopted in fusion restaurants and home cooking alike.
This influence extends to sweet baked goods with ingredients like hojicha, kaya, kalamansi, miso, black sesame, yuzu, and matcha embedded in familiar western-style treats like eclairs doughnuts, muffins, and the various emergent hybrid varieties we’ve mentioned (like cronuts).
Black Sesame Cruffin from Queens Fine Pastry, Tasmania
9. Elevated scrolls
Like croissants, cinnamon scrolls are another bakery staple being elevated with new toppings and fillings like chai-spice, salted caramel, macadamia and pecans. Also, like the croissants, hybrid versions are being made in the form of scrolls made with brioche dough and scroll cruffins. There are also plenty of savoury versions with vegemite or cheese sold alongside the sweet scroll.
However, despite various additions and alterations, cinnamon remains the key flavour profile, keeping the unique identity of this baked treat.
Kitkat cinnamon scrolls from Cinnamon Scrolls, Victoria
10. Global doughnuts
While we’ve seen plenty of fun flavours and toppings added to doughnuts in recent years, we’re now seeing more refined versions being crafted to focus on an adult palate. Hybrid versions using sourdough-brioche doughs and crispy cruller doughnuts made with choux pastry have become more prevalent at bakehouses and cafés.
The common theme is more sophisticated flavours like lemon lavender and cardamom cruller, cherry and roasted hazelnut custard, lemon ricotta, and even Earl Grey mixed with rose petals.
Earl Grey and Rose Donut from Shortstop Coffe & Donuts, Victoria
What trending sweet bakery treats will you start serving?
The great thing about having so much innovation in the sweet bakery category is the amount of choice you have in what you serve to your customers. Think about who your customers are and what new kind of baked items they’d love to get their hands on.