Datassential reveals the top trends in bread and desserts, based on its MenuTrends database of more than 7,000 chain and independent restaurants nationwide.
A majority of consumers say their food tastes and preferences are shaped primarily by restaurant experiences. Here are a few top gainers in bakery on menus today, based on the Datassential MenuTrends database of more than 7,000 chain and independent restaurants nationwide.
Bread
- Less common, but growing: pretzel bread (+43%), challah (+37%), crostini (+33%), marble rye (+29%), lavash (+21%)
- Well established and still going strong: brioche (+77%), flatbread (+63%), ciabatta (+53%), multigrain (+41%), baguette (+31%)
Dessert
- Less common, but growing: red velvet (+184%), s’mores (+111%), panna cotta (+89%), passion fruit (+71%), pear (+57%)
- Well established and still going strong: lava cake (+66%), pumpkin (+47%), vanilla bean (+42%), espresso (+40%), coconut (+21%)
My only comment: Isn’t red velvet established already? Sheesh.
