1. Ethnic Flavours
With the world being such a “global village” the best kinds of cross-pollination have happened in food. Ethnic chefs with French pastry training, Asian cultures backing up against one another in metropolitan cities, the intense amount of traveling and sharing of food photography over social media, it’s just natural that chefs are asking “why not?” They are creating new combinations of flavours influenced by cultures that have inspired them like Cumin & Caramelized Almond Crème Brûlée inspired by Indian and French cultures…why not? Matcha Salted Caramel Tart; Medovick; Black Sesame Réligieuse to name a few
Photo of Black Sesame Réligieuse from Beaucoup Bakery
2. Frozen Craft
Look around at a local farmers market or the outskirts of a foodie city, craft ice creameries & popsicle-makers are popping up with food trucks, old ice cream bikes and precious storefronts. They’ve taken our favourite childhood flavours and made gourmet versions, not to mention, ice cream sandwiches in some cases. Indulge in flavors like cardamom, Freckled Woodblock Chocolate or Black Sesame
Photo of Kaffir Lime and Coconut from Earnest Ice Cream
3. Gourmet Doughnuts
Gourmet doughnuts seem to be a trend that has been around for the last few years but nonetheless strong. It could owe this longevity to the fact that most people love fried dough…or fried anything for that matter. However, a great doughnut is really hard to find, an inspired doughnut happens rarely and is inspired by unique flavors, is thick enough to be chewy but soft enough to melt in your mouth and leaves you wanting to eat about another 6 at least.
This is a fairly new pastry trend in Paris that has turned out to be a little divisive in the food community. The French generally love tradition and tend to stick to it. This new wave of éclair-only shops strays far from the usual chocolate, coffee and caramel flavours into exotic mango passionfruit, salted caramel popcorn and even savoury éclairs like smoked salmon crème fraîche which have obvious influences from other cultures and the adventurousness of a younger generation.
Photo of Assorted éclairs from L’éclair de Genie
5. Come Back of the Kouign
Kouign Amann is a very old pastry originating from the Breton-region of France. The name has Celtic roots, which translates into “Butter Cake”. It is a yeast-based dough, layered with butter and sugar and has a very special place in pastry chef’s hearts, much like a chocolate chip cookie for the North American. In the past few years, some great chefs have created their own versions, each just as delicious.
Content courtesy of the food network and excerpted from Jackie Kai Ellis, owner and baker of Beaucoup Bakery, CEO/co-founder of The Paris Tours, JKE, Bespoken, Recette and The Invisible Thread. To Learn more about her, follow her on Twitter @JackieKaiEllis.