TOP 10 Dessert Trends in 2015

Every year industry sources attempt to identify the latest dessert trends in America. Below is a list of 2015 trends affecting menu rotations nationwide. First featured by the National Restaurant Association and the American Culinary Federation, we’ve taken liberties to amend the choices. Re-invented classics continue to rein supreme!

1. House-made, artisan ice cream

Ice cream - Perfected over the years with artisanal care, ice creams lead the list of top desserts for 2015.

2. Bite-size, mini desserts

Customers continue to love mini desserts.  Ideal for sharing and versatile to taste, “Miniature desserts” reduce the guilt associated with eating sweets [smaller size + fewer calories = less guilt]. Our Culinary team loves them for the opportunity to showcase craftsmanship. We’re simply reworking classics into miniature proportions.  One example:  Mocha Macaron Pops (Ideal for event breakouts with the added convenience of a lollipop stick).

3. Savory desserts

Bacon and sea salt are among the short list of ingredients that, when added to the recipe, present exciting ways to bridge the savory/sweet experience. 

4. Vegetable dessert ingredients

As an extension of the savory dessert trend, consider featuring vegetables for a “healthier” spin.  Kale for dessert, anyone?  How about Mini Basil Popsicles w/Celery?

5. Hybrid desserts

Hybrid desserts combine several dessert types into one.  Consider the success of the cronut (croissant and donut), townie (tart and brownie), ice cream cupcakes (well, that one is clear enough).  Despite a slight decline in the overall standings, we believe that chefs will continue experimenting with hybrid desserts.  Here is an example: Mango Passion Fruit Toaster Pastries.

6. Local sourcing

Local remains atop the category for good reason. We continue to see chefs promoting locally sourced fruits, milk, honey or vegetables on their dessert menus. It helps the cause and the community.

7. Gluten-free

Gluten-free remains strong in 2015. Many desserts are now available in gluten-free versions, as suppliers have quickly filled the market demand for gluten-free tartlets, mixes and many other consumer choices. Check out some of the latest Gluten-Free Recipes.

8. Deconstructed classic desserts

How to honor customer requests and maintain menu classics? Rework the recipe by taking the ingredients apart.  We suggest you feature new plating arrangements.  Here’s a new look at a classic White Chocolate Almond Cake.

9. Waffle dessert

Waffles are expanding beyond breakfast. They’ve become a staple for dessert. Nothing fussy!  Waffles serve as natural containers for a variety of unique flavors that we’ve been incorporating into and on top of cakes, tartlets and pies.

10. Ethnic desserts

Chefs have been quick to embrace this trend.  Consider the multitude of ethnic cuisines that allow us to experiment with ingredients and flavors once unfamiliar to the American palate.  Exciting!

-- AUI Pastry Team

For questions or comments please reach out to pastryteam@auifinefoods.com