BAKERY & CONFECTIONARY
THE SWEET SPOT
TINY CAKES, BIG FLAVOURS, AND TECH-POWERED ARTISTRY … THIS YEAR’ S PASTRY SCENE IS REWRITING THE RULES.
If there’ s one thing 2026 is proving already, it’ s that the baking world is getting smaller … in the best possible way.
For Simone Kershaw, customer relations and marketing coordinator at Sweet LionHeart, the trend making the“ biggest” splash this year is crystal clear: minis, minis, minis!“ There’ s been a huge rise in demand for mini cakes and highly decorated small cakes – they’ re the perfect gift and allow for beautiful personalisation without the commitment of a full cake. They’ re all over social media and have become our most requested format.”
La Motte’ s Pastry Chef, Elzeri Pelser, sees a slightly different, though complementary, movement shaping 2026: a shift towards natural, healthy and functional baking. As both a professional pastry chef and home baker, she says social media is playing a big role in this move.
“ For home bakers, it’ s about accessibility – using fewer, cleaner ingredients and feeling confident that what they make at home is wholesome and nourishing. For professional pastry chefs, the challenge is translating that simplicity into refined, visually striking creations without compromising flavour or technique.”
Flavour forecast If 2025 was the year of the pistachio, 2026 is shaping up to elevate it even further – though not on its own.
Kershaw highlights her continued love for pistachio, but says:“ We’ re also seeing a shift towards bakes that feel more balanced and nourishing
72 TRADE & TASTE / 2026