BAKERY & CONFECTIONARY without compromising indulgence. There’ s a definite rise in requests for less sweet, more complex flavour profiles, and bakes that include a touch of acidity or saltiness to cut through the richness.”
At Sweet LionHeart, Kershaw says they’ ve seen a spike in requests for their‘ Naturally Sweetened’ and‘ Vegan & Gluten-Free’ offerings.“ Our Naturally Sweetened range was created by our co-owner Nikki Symons, a type 1 diabetic, who wanted bakes that were still delicious and wouldn’ t spike sugar levels. They’ re free from artificial colouring, gluten-free, and( mostly) refined sugar-free.”
Pelser notes that in South Africa, trends tend to differ from region to region.“ But we’ re seeing a growing trend of‘ swicy’ and‘ swavory’, also known as sweet and spicy or sweet and savoury.”
Conscious indulgence Sustainability continues to influence consumer habits, but also baking operations.
As Kershaw explains,“ Customers are more informed and intentional than ever – asking about everything from free-range eggs to sustainable chocolate to locally sourced, sustainable honey.” At Sweet LionHeart, they’ ve fully embraced this.“ Our predominantly websiteonly model helps us plan with precision and avoid overproduction, while our limited retail offering is“ while stocks last” – once sold, it’ s gone, helping us reduce food waste,” she explains.“ We’ re also always choosing ingredients that align with less processed, more authentic flavour values.”
Pelser sees similar conversations at La Motte, where guests routinely ask about the origins of ingredients. But she also highlights the economic challenges:“ Suppliers who are sustainable and sourcing ethically and locally tend to be more expensive, since the amount available will be smaller.” For many chefs, that means opting out of some trends if the ingredients aren’ t accessible or affordable. Even when they participate,“ they might produce smaller quantities instead of bulk.”
It’ s a balancing act, ethics vs cost, that continues to define 2026.
Tech-forward creativity Technology is reshaping pastry work in two powerful ways: creatively and practically.
“ AI has taken the creative world by storm. We’ re seeing it used across social
“ There’ s a definite rise in requests for less sweet, more complex flavour profiles, and bakes that include a touch of acidity or saltiness to cut through the richness.”
2026 / TRADE & TASTE 73