BAKERY & CONFECTIONARY
media as a playful tool – whether to generate cake designs, mood boards or‘ what if’ fantasy bakes,” says Kershaw.“ While we still believe in the power of real, hands-on artistry, we love that technology is opening up new inspiration pathways.”
Pelser approaches tech from a production standpoint, and she’ s unapologetically enthusiastic about it! From sheeters to self-heating mixers, these tools make long hours more sustainable for chefs, helping them work with greater efficiency and even preventing career-ending injuries like carpal tunnel syndrome.
“ One of my favourite technological advances is a machine called the Eddie Edible Ink Printer. It helps both pastry chefs and cookie artists create more custom designs, as we are able to print edible photos or custom designs onto sugar cookies, creating amazing effects!”
Both chefs agree that tech isn’ t replacing craft – it’ s expanding what bakers can imagine and what their bodies can realistically sustain.
For both professionals, one theme stands out: 2026 baking is all about balance. Tiny cakes with big personality. Flavours that are indulgent yet mindful. Sustainability that is aspirational yet honest about its challenges. And tech that empowers rather than replaces. TT
74 TRADE & TASTE / 2026