New trends, new demands
With desserts becoming an increasingly more important source of F&B revenue, it is essential that chefs understand how consumer needs are evolving and keep a close eye on emerging trends.
“There has always been pressure on pastry chefs because diners are constantly looking for new tastes and textures,” explains Kempinski Hotel Ajman pastry chef, Pierre-Julien Rebuzzi. “Therefore, I think consumers in the Middle East have developed sophisticated palates for desserts and they expect the best quality ingredients and authentic flavours.
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“My personal strategy is to ensure that I am always well informed about changes in my industry, and that I be highly creative in my pastry offerings.”
The region’s dessert menus are becoming a crucible for experimentation, fusing East and West. Suppliers to the industry are working hard to develop innovative dessert products that combine the baking expertise of Europe with Asian flavours and ingredients.
This need to innovate has led Bakemart to develop its mango mousse and date pudding, among other new concepts.
“Restaurants, cafes and hotels are pioneering new concepts in order to distinguish themselves from the competition,” explains Bakemart managing director, T K Khaleel.
“Consequently, there is a growing demand for customised products that can be tailored to meet the needs of specific themes and new concepts. Everybody wants and needs to be unique, so we have to facilitate that need.
“More recently, we launched a new concept called Frozen Cakes – essentially, slabs of cake that can be cut and decorated in any way the chef desires. It’s a canvas for their masterpiece!”
Innovation is of course essential to any maturing market – as are the products that enable that innovation. But the Middle East’s F&B operators should be mindful that the region’s consumers have two distinct needs: new ideas and old-fashioned home comforts.
The real challenge is to interweave these two needs into a single dessert menu that also reflects the F&B concept.
“While I certainly agree that diners are seeking new and innovative desserts, we should not forget that classic desserts are also incredibly popular,” reminds Radisson Blu Hotel Dubai Deira Creek director of kitchens, Uwe Micheel. “I’ve noticed a pick up in old-time favourites like tiramisu and crème brûlée.
“At the end of the day most people go back to the classics. For example, we currently do monthly new cakes, but our bestsellers have remained the same for 15 years: mocha truffle and strawberry sponge cake. Similarly, our top-selling dessert is tiramisu in our La Moda Italian Restaurant. It’s so popular that diners in our other outlets ask for it, so we have to cross-promote.”
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