1 Jan 2026
From indulgent flavors to textural delights, 2025 was a year of exciting trend breakthroughs in bakery, patisserie as chocolate. As consumer preferences are shifting ever faster, it becomes easier to miss the latest hype in indulgence, well-being, flavors and formats. So we’ve compiled a list with six food trends you might have missed in 2025 (and you should definitely know heading into 2026).
1. Tea flavors
Steeping success with Earl Grey and chai
With a 176% increase in online mentions of tea-infused madeleines, a 97% rise in mentions of tea-flavored eclairs, and a 28% growth in discussions on tea-infused pastry, it’s safe to say that tea flavors are a huge hit. And it’s not just the trendy green tea matcha. Flavors such as Earl Grey, London Fog (tea with milk and a sweetener), spiced chai and rooibos are popular options for baked goods and patisserie.
Thai tea – strongly brewed black tea with sugar, condensed milk, and sometimes spices – is used for eclairs at the trendy New York Supermoon Bakehouse, while pastry chef Frank Hu shares Thai Tea cheesecakes, mochi muffins, caneles and creme brulee with his 50K Instagram followers. Hojicha is another tea flavor used by industry trendsetters. This roasted counterpart to matcha is experiencing a huge surge in popularity right now and it is used for cookies, pastries and cakes, such as a hojicha sponge cake with chantilly by Lef Atelier.
Even sourdough bakers are giving tea a go. We’ve seen a 34% increase in mentions of tea in combination with sourdough the past year as bakers are experimenting with loaves such as London fog, chai tea, dates and pistachio or strawberry matcha. So if innovation is your cup of tea, you might want to experiment with tea-infused flavors in 2026.
2. Cream filled treats
Indulgence at its core
Cream-filled treats are having a moment. From croissants stuffed with pistachio ricotta to caramel-filled ice cream sandwiches and bombolonis bursting at the seams, consumers are craving desserts with something extra inside. Especially in Turkish, English, Spanish, French and Italian markets, where interest for these types of snacks went up 24% to 61% over the past year.
The appeal of a baked good with a creamy filling is both visual and sensory. A soft shell, followed by an oozing velvety center, delivers contrast, drama and instant gratification. Think of the pastel de nata croissant by Black and White Lagos. A video of the pastry being cut open with the creamy center spilling out creates an instant craving. No wonder 86% of consumers globally believe cream filling makes sweet pastry tastier.
Stuffed laminated pastry – croissants, cruffins, danishes – are especially popular, just like traditional French patisserie such as choux, eclairs and Paris-Brest. Flavor-wise, comfort still leads the way. Chocolate, caramel and hazelnut cream fillings are most popular, while pistachio adds a more contemporary twist, bringing both richness and visual impact. But if you’re set to explore cream-filled treats, it might also be interesting to look at hybrid treats such as tiramisu bomboloni, banoffee pie cruffin and strawberry cheesecake danish.
3. Conchas
Mexican favorite goes global
The concha is a much loved bakery staple across Latin America, but the popularity of this Mexican sweet bread with a fluffy texture and a shell-like sugar crust is now rapidly expanding beyond its roots. Globally, online mentions of conchas are up 15%. And in the top 10 countries discussing conchas, we now also find countries outside of Latin America such as France, the United Kingdom, and Spain.
The chefs and bakers leading the concha hype – often having Latin American roots themselves – approach the snack creatively. They pay homage to their heritage by reinventing the classic concha with modern twists. Bakeries such as Florecita Panaderia have blue corn, churro, hibiscus and birthday cake flavors, instead of just the traditional chocolate and vanilla. Other viral innovations are the crème brûlée concha, filled with cream and featuring a hard caramel shell, and the giant concha, which has the size of a loaf of bread.
Today's consumers are increasingly drawn to authentic, artisanal baked goods that reflect regional flavors and cultural heritage. Baked goods that celebrate traditional methods, ingredients or recipes are forecasted to undergo a 29% rise in popularity this year. That’s why we expect to see much more conchas in 2026, together with other Mexican pan dulce, such as pan de muerto, a soft, buttery bread flavored with orange blossom and topped with sugar.
4. Drinks as desserts
Straws over spoons
As a bakery, patisserie or chocolate industry professional, you probably feel a certain distance towards the drinks category. But for consumers, those distinctions are quickly becoming irrelevant. Desserts are going liquid and drinks are resembling sippable treats. So thinking in strict food categories might not be helpful going forward.
There are now cinnamon roll smoothies, apple pie chai drinks, soda floats and carrot cake matcha lattes. Beverages that often not just refer to baked goods, but also offer the same indulgent mix of textures and are so rich that consumers no longer eat pastries alongside it. Instead of a classic order of coffee and a cookie, consumers now opt for just a drinkable dessert. These beverages are designed to deliver the same indulgence and comfort as a classic dessert. They tap into the same nostalgia, but are repackaged in a format that feels lighter, more flexible and easier to fit into everyday routines.
Dairy brands are launching rich shakes inspired by chocolate fudge, birthday cake and other iconic desserts, clearly prioritizing taste and pleasure over traditional health-first positioning. Coffee bars and bubble tea concepts are turning layered lattes and milk teas into patisserie that can be consumed on the go. Especially for foodservice operators, drinkable desserts unlock new treat occasions throughout the day. As they are easy to scale, highly customizable and perfect for takeaway, we expect further growth for this trend over the next year.
5. Functional chocolate
Bonbons with benefits
The once clear distinction between health food and indulgent treats is blurring. Consumers are more demanding than ever and call for sweets that benefit their well-being. This has given rise to a whole new confectionary category of functional chocolates. Our online trend tracking shows chocolates with an energy balancing claim are highly desired, but even digestion-supporting chocolate has experienced a remarkable +94% growth in online interest over the past year.
The benefits of these functional chocolates are becoming increasingly specialized and niche, as consumers look for products that feel tailored and catered towards their personality, needs and desires. There are chocolate bars that claim to help fall asleep and regulate sleep cycles, daily chocolate bites promising glowy skin, chocolates that say they help digest dairy and even ‘painfree chocolate’ that are advertised to combat everyday aches and post-workout soreness.
There are functional chocolate products that specifically cater children, women in menopause, sober party animals and ambitious professionals. These carefully pinpointed audiences offer plenty of opportunities for brands to differentiate themselves, although the maximum market potential is more limited.
6. International flatbreads
Size does matter
From naan and pita to hotteok
Authenticity sells. Consumers want food that tells a story and connects them to tradition. Together with their appetite for bold, global flavors, this leads them to international snacks such as Indian butter garlic naan, Middle Eastern pita bread and Chinese scallion pancakes. Korean hotteok – a stuffed pancake with brown sugar, cinnamon, and nuts – even witnessed a +73% YoY growth according to Tastewise.
Consumers are specifically looking for convenience options of these international flatbreads in food retail, such as ready to eat, frozen or bake-off options. ‘Traditional’ remains the number one product claim in this category, but ‘easy’ was the fastest growing one with a 79% YoY growth, reflecting evolving consumer priorities for accessible yet culturally rich experiences.
Health-conscious consumers are another important driver behind this trend, since flatbread and tortillas are often perceived as a better-for-you alternatives to traditional bread, as they contain fewer carbohydrates. Smart food producers are now positioning their products not just as authentic and easy, but also focus on fiber-rich and high-protein options to win over health-focused consumers.
Discover the hottest 2026 trends for bakery, patisserie and chocolate
Find out what consumers are looking for in their bread, baked goods and chocolate. In our overview of the top bakery, patisserie and chocolate trends for 2026, you’ll find the answers to what’s driving today’s most influential food trends, from evolving consumer needs and health-conscious indulgence to texture innovations and flavor exploration.
