SOLON, OHIO — Speed scratch, farmers market-inspired baking and tradition reinvented are three core trends expected to drive this year’s baking season, according to Nestle USA. With more self-taught and culinary adventurous consumers, Nestle said baking has evolved to include ingredient-driven sophistication, more baking customization and personal interpretation of classics.
|Lucien Vendôme, director of culinary innovation at Nestle USA|
“The definition of baking now includes a variety of ingredients, flavors and ways to bake,” said Lucien Vendôme, director of culinary innovation at Nestle USA. “Nestle Toll House chocolate chip cookies will always be an American favorite, but by infusing them with tahini, we’re reinventing a classic recipe with a modern flavor profile. Consumers are actively redefining traditional baking and Nestle Toll House wants to be part of that journey by inspiring home bakers to achieve their baking aspirations.”
This year, Nestle Toll House partnered with pastry chefs from around the United States to define key trends for the 2015 baking season. The three core trends they identified were speed scratch, farmers market-inspired baking and tradition reinvented.
For speed scratch, Nestle said bakers may tap into pastry chef creativity and ensure success by leveraging proven baking shortcuts.
“Premade dough simplifies preparation, lets bakers explore ingredient variety and minimizes inconsistencies,” the company said.
Farmers market-inspired baking should receive a lift from bakers eager to use ingredients that are in season.
“With access to farmers markets year round, there are plenty of options for creating desserts with a distinct seasonal flavor,” Nestle said.
Finally, tradition reinvented may be a trend that takes shape as multicultural families are on the rise, Nestle said.“With this demographic makeover in the U.S., home bakers are connecting with their heritage by updating treasured desserts,” the company said. “The memories behind classic recipes are timeless but today’s baker is looking to create new traditions.”