So while the figures set the scene, what exactly do the chefs, outlet owners and suppliers feel about the state of the bakery industry in the Middle East? Blossom Sweets executive pastry chef Aaron Maree believes the region is still being served well by the “boom times and the influx of michelin starred chefs”.

“The standards have grown and the expectations of quality have also,” he continues.

“Consumers are smart and they know the quality they desire and the price they are willing to pay for it. The Middle East bakery and pastry market has come a long way and every year that quality raises the bar a little more.”

Maree is so confident he believes one day “people will look to the Middle East for the modern pastries of the world rather than Europe as the skill set is getting higher by the year”.

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The Ritz-Carlton Bahrain Hotel and Spa’s executive pastry chef, Antony Fernandez, agrees that customers are now far more informed about bakery products “focusing on quality and an authentic taste”.

“At the moment trends in the Middle East are freshness, the crispiness, the flavour of good bread and a good croissant,” he states.

But pastry chef, resort operations – F&B, Atlantis the Palm, Achala Sanjeewa Weerasinghe, believes there are not many bakery outlets in the region, particularly when compared to Europe.

Although this may be the case, pastry chef at Monte-Carlo Beach Club, Saadiyat Nuwan Prasanna Hewamanage, who handles four F&B outlets, says the bakeries that are open are doing “fancy things”.

“(They are) customising cakes, allowing the customers to actually request a specific type of design or flavour,” he explains.

“Another interesting development in the bakery sector is the popularity of miniature desserts, which focus more on the small details of the cakes often combining strong flavours with organic and healthy alternative ingredients.”

Hossam Shabaykh, food service manager, Aramtec says the company has witnessed an increasing demand for ready made products, such as tart shells, wafer products and macaroons as well as frozen bakery products “due to their high convenience”.

It is certainly promising that the number of decent bakeries is on the rise and founder and managing director of Maison Sucre, Nadine Maalouf, says they are here to stay, however, she adds that “things that are classified as trends here have been classified as classics in the west for decades”.

Despite this Maalouf says one area of innovation in the region has been “combining desserts relative to the Arabic culture, and modernising it for today, which is also a trend that’s here to stay”.

Someone who asserts bakery in the region “is really starting to take off now” is Fairmont Bab Al Bahr’s, executive pastry chef, Dragan Rucnov.

“There is a movement towards European-style pastry shops that specialise in gourmet and bespoke chocolates, long fermentation breads of various varieties, specialised pastries, as well as a branded retail line for take away gifts and for at home enjoyment,” he enthuses.

“It is also becoming more of a meeting place for friends, and you especially see this trend emerging amongst the local population, particularly with women.”

But Yas Viceroy executive pastry chef, Chinthaka Chandimal Bandara Wekadapolae, warns that competition among bakeries is high.

“They need to be known for their quality and not for being costly as well as being prepared for the fact people in the Middle East like to eat breads anytime of the day.”

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