HOW WE WANT TREATS AND WHY THEY MATTER - A brand new treat focused study - Baileys
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A brand new treat focused study HOW WE WANT TREATS AND WHY THEY MATTER
We present the Baileys 2020 Treat Report, a brand new
adult treat focused study brought to you by the Baileys
team, in partnership with Pinterest, the visual discovery
engine, and experimental gastronomy studio Kitchen
Theory. This inaugural report captures the most exciting
insights from the global treating industry and forecasts the
next big tasty trends. Curated with the help of top global
treat makers and lovers, the report looks at the mega
trends influencing today’s treating culture and predicts
what delicious trends will take off in 2020.
A not e from
JENNIFER ENGLISH,
GLOBAL BRAND DIRECTOR,
BAILEYS
At Baileys we’re obsessed with treats – we believe that every grown up
deserves a little sweet indulgence once in a while. We are fascinated by what’s
trending in the deliciously indulgent world of treats, and the influences that
come from top pastry chefs through to home bakers. So we decided to bring
together some of our favourite sources of inspiration, and share our insights in
this new report. Lots of consideration and analysis has gone into the making
of it, and we’re excited to play a part in shaping the future of grown up treats
around the globe. Have a read, you’re in for a treat!
A not e from
pinterest RUBY SHARMA, PARTNER
MANAGER, PINTEREST
Pinterest is the place for inspiration and to discover new ideas for all of
life’s moments. Each time someone searches for an idea on Pinterest, it’s
an indication of what they’re thinking about trying next, including treats
to create, bake and celebrate with family and friends this year. From top
searched treat inspirations, like classic chocolate chip cookies, to emerging
new trends like vegan ice cream, people on Pinterest are always searching
for new ideas to discover and try with their own personal touch. This year,
people are becoming more mindful in an everyday way. Whether it’s donning
an apron and doing some baking at home or simply enjoying the results of a
friend’s creation, our Pinners are indicating that “treats” will be an inspiring
way to have fun in 2020.A not e from
PROFESSOR CHARLES SPENCE,
EXPERIMENTAL PSYCHOLOGIST
The psychological and physiological relationship we have with sweet treats
is fascinating. We crave them nutritionally for energy, plus they are a great
source of hedonistic pleasure and satiety. Research shows people search out
the safe when the world looks uncertain. In the case of food this drives an
increased appetite for comfort and nostalgia foods. We can also see a growing
interest in new combinations of our favourite treats, be it cronuts, mufgels,
or the more recently introduced croiffle. Other treat trends centre on the
growth of ethical and sustainable food choices that are both better for the
individual and for the planet. And finally, the rise in personalisation continues
as more of us look to express our individuality through our treat choices.
A not e from
JOZEF YOUSSEF,
CHEF & FOUNDER OF
KITCHEN THEORY
Over the last 20 years innovation and creativity have become fundamental
in the world of gastronomy, and especially within the realm of sweet treats
and desserts. This has spread beyond the professional kitchen and into
our homes. With travel becoming more accessible to all, increasingly easy
access to a wider range of interesting and unique international ingredients,
and of course the rise in popular TV shows covering baking, home
bakers and cake makers are getting all sorts of inspiration that they are
channelling into their sweet treats. What is most interesting is the impact
that social media is having on both inspiring new ideas and taking them
global, almost instantly.THE WAY WE
TREAT OURSELVES
is evolving
Right now there are three mega trends, influenced by
major global, social, political and financial movements,
that shape the way we consume sweet treats:
1. The ‘right to pleasure’ is on the rise
With global uncertainty in economic, social and political
spaces, people the world over are adopting more of a
‘treat yourself’ culture. Put simply, a spoonful of delicious
ice cream can be all it takes to spread a little happiness.
2. All hail the #bakingfail
With trust in media and politicians as rare as the perfect
chocolate fondant, we’re looking for more honesty in our
lives. We’re happy to lead by example – the rise of
#bakingfail hashtags have captured our hearts (and made
us laugh), as we showcase when we nail it and fail it.
3. Thoughtful indulgence is the order of the day
Yes to treating, but with care about what’s in it and
how it’s produced please. Food choices are becoming
increasingly mindful, with increased demand for more
ethical, sustainable and personalised options.THE TRENDS 2020 will see a number of delicious trends take
of treats hold. But what’s going to top the treating charts for
home bakers and pastry chefs around the world?
Here are our top 10 short but sweet predictions:
5. Blue is the new green. Move over matcha – 2020
is the year of blue. Blue tea to be exact, thanks to the
rise in popularity of butterfly pea flowers and leaves as an
ingredient. Consider it the new matcha, used to flavour any
sweet thing you can think of.
6. A taste for nostalgia. Much-loved nostalgia flavours,
1. Savoury AND sweet. With a growing understanding such as apple pie with a good sprinkle of cinnamon, will be
of umami, the fifth taste sensation, savoury ingredients reimagined and take a contemporary spin to bring a new
are increasingly turning up in our sweet treats and wave of retro-inspired foods that bring back memories of our
desserts. This trend is set to grow in 2020 with savoury most comforting flavours.
surprises such as bacon, beetroot and spices finding their
way into our favourite puds. Tahini brownie anyone? 7. New future classics. On the flip side, the recent surge
in flavour combinations such as sea salt with caramel will
2. Perfectly imperfect. Perfection is passé. Pinterest see lots more classic flavours marry up with new and unique
insights reveal that #bakingfails is a fast-growing topic ingredients – watch out for Himalayan salt, ube (purple
– celebrating the mess, the not-quite-right, the why yam), black truffle and bacon and maple syrup in your pud.
didn’t it rise, in ever more ingenious ways. We predict Yum.
we’ll be proudly sharing even more mistakes and ‘creative
bakes’, no matter how they turn out, all over social media 8. A pudding less ordinary. 2020 will pave the way for
throughout 2020. more interactive, hands-on desserts and treats livening up
our dinner tables at home and in restaurants. Why settle
3. Don’t dessert me now. Why should we only have for hot chocolate, when you can have a beautiful blooming
dessert after a meal? Consumers are set to continue the marshmallow flower hot chocolate?
shift from a sweet treat being a post-meal moment to an
indulgent anytime pleasure. 9. Free from is good form. Hyper-awareness of what we
consume and how it affects our bodies and our environment
4. Ain’t no stopping cake pops. Our love for mini will amplify demand for an increased variety of free from
desserts keeps on growing, and cake pops in particular will treats.
emerge as superstars over the year. This cute lollipop/cake
hybrid is on track to emerge as the number 1 home baking 10. Grown-ups only. Alcohol and the use of more complex
treat in 2020. flavours are driving an explosion of grown-up treats with
Baileys Cheesecake being Ireland’s number 1 favourite
dessert (10), need we say more?Sweet MEGA TRENDS HIT THE
1. Righ t to pleasu re:
THE RISE OF ‘TREAT YOURSELF’ CULTURE
IN UNCERTAIN TIMES
Spot 2020 will see the continued rise of the ‘treat yourself’ culture – as our social
conscience shifts away from ‘things’ towards experiences, an elevated treat is a mini-
pleasure that lightens the moment and brightens the day. It doesn’t cost much,
doesn’t take long, and is instantly pleasurable. According to Gardiners Handmade
Confectionary, “the self-treating, on-the-go and sharing sectors would seem to be
growing as a reward against the pressures of everyday commitments”. In other words,
when the world lays heavy on your shoulders, sometimes only chocolate can lighten
the load!
and love to Growing urbanisatio
o m e b a kers a re very curious it is
n is influencing the
H t with the way choices we make ar
silly bu
Living in today’s volatile world brings with it a variety of pressures and learn… Might so un d
through has shown; there is
ound food. Researc
h
id e h om e b aki ng will likely go a sense in which pe
stresses. Sometimes taking five minutes to savour a little treat makes the worldw in ople
su rg en ce . Th e last big growth search out the safe
when the world look
another re crash s
world feel right again. Over the course of 2020 how we enjoy our treats d u rin g th e last big financial uncertain. In the ca
se of food, we can
baking was with the this manifest in an see
ec t th is to be repeated increased appetite
will be shaped by three mega trends: the right to pleasure, the influence of and I ex p ple years. comfort and nostal for
al situ at io n ov er the next cou gia foods.
societ
social media realness, and thoughtful indulgence.
Professor Charles
Spence
Edd Kimber Experimental Psy
Bakes chologist at the
The Boy Who University of Oxf
ordPINTEREST
pinterest INSIGHTS
en omen al interest in Instagrammable dishes Chocolate and candy is the second
2. The end of social media perfection The ph
continues apace and is
fuelling a prominent de
ll as an increasingly
sire
most popular category for self-splurging
for indulgent treats as we
AND THE RISE OF #FAILS od, one that relies less on after fashion (Pinterest & Critical Mix,
creative approach to fo
told, and instead taking Insights Solutions, US May 2019)
simply doing as we are
Keeping it real has never been more popular – or more necessary – than it is right now. r own hands.
creative agency into ou
From food to politics to media to social influencers, we want people to be open and Self-care with sweets is on the rise;
ence
share when things go wrong. And we’re totally cool about doing that too, in fact, finding Professor Charles Sp
Experimental Psycholo
gist at the topics including ‘chocolate face masks’,
ingenious ways to rescue a fail can be something to celebrate. Pinterest has seen a
University of Oxford ‘foods that make you happy’, ‘chocolate
swell of interest over the past year in ideas that celebrate “trying” including #bakingfail,
to boost mood’ and ‘happy chocolate
#kitchenfail and #cookingfail, reflecting the creative, fun and open approach we are
choosing to take with desserts. We are seeing demand
quotes’ are all gaining popularity
for vegan alternatives
across the board, from
perfectly executed
(Pinterest internal data, 2019)
croissants to vegan moz
zarella for vegan pizza.
now create all our besp We
oke and wedding cakes
in Pinterest has seen an increase in
a vegan version, we have
also perfected our vega
searches for ‘baking fail’ (+50%),
3. Thoughtful indulgenc e: brownies and cookies, wh
for flavour and quality,
ich rival our non-vegan
vegan meringues and
n
‘kitchen fail’ (+35%) and ‘cooking fail’
macarons are also popu
ETHICAL, SUSTAINABLE AND lar. (+40%) over the past year
PERSONALISED FOOD CHOICES Lily Vanilli
Pioneering London ba
se d cake maker
TRENDING SEARCHES
People are increasingly making ethical food choices, and it’s pleasing to that we are
choosing food that’s not just good for us, but for the planet and future generations.
e in ice cream and pinterest Chocolate peanut butter fat
That means a demand for higher quality ingredients, with eco-conscious consumers People will still look to indulg
nt to know how it is bombs (216% YOY growth in
increasingly looking for improved transparency in food production and supply chains. sweet treats, but they will wa
le will always have a
made and what is in it. Peop searches)
Products such as single-origin cocoa and fair trade have risen in popularity, and l change in regard to
sweet tooth; but attitudes wil
questions around sustainability such as plastic packaging are much more front and will look to get better
consumption and treat lovers pinterest Flourless cake
sus treats of a poorer
centre of our minds (11 – The Mallow Boutique). quality treats less often, ver (479% YOY growth in searches)
quality more frequently.
Three Twenty pinterest Tahini brownies
Ice cream Lab, Dublin, Ire
land (157% YOY growth in searches)
pinterest Keto brownies
(325% YOY growth in searches)Savoury an d sweet
Once upon a time it was sugar and spice and all things nice. But now we’d like a dollop
of savoury in there too. A growing quest for the savoury umami sensation means
ingredients including bacon, spices and vegetables (think beetroot and avocado) are
cheerfully turning up in our desserts. Many of the world’s top chefs have experimented with
this idea for a few years now – 2020 is the year it starts to gain more traction in our home kitchens (1).
Tre atingds o f
Beetroot profiteroles, anyone?
De sse rts
which inc
changing to
are
lud
o,
to be as balance
mo
es mo
vin
it’s no
d,
g
re
as
t
ce
fro
sa
jus
de
pt
m
vo
t
lic
ing
the sickly sweet to a more
ur
th
y
iou
e
an
fla
sw
s,
d
ee
as
ex
th
cit
ou
ed
balanced point
vours. The way chefs cons
t end to a meal but a cour
se that has
ght out as the rest of their
by
menus.
savoury flavours, we’ve see
n
tre n
truct desserts is
People are more ac to restaurant menus in th
e
all ma kin g their wa y on
truffle, caviar, seaweed
last couple of years.
Anna Higham
y, Lyles and Flor
Head of Bread and Pastr
Perfect ly imperfe ct
None of us is perfect. Who hasn’t had a cake turn out too dry or sunk in the
middle? So it’s great to see more and more people embracing the rustic, the
artisan, the realness behind the treats they love and celebrate. Unfudged recipes
and treats that embrace messiness are being snapped up by consumers around the
world . Pinterest insights show that more and more of us are happy to share our not-quite-what-
(2)
we-planned results online, driving a trend (helped along by shows such as Netflix’s Nailed It) of
celebrating the reality of baking – and of life!
you can save.
fec t ba king an d ba kin g fails can become ‘rustic’ desserts
Imper wnie,
le, accidenta lly un der ba ked , oozy dark chocolate pecan bro
For examp el.
g a sco op of Ba iley s ice cream and a drizzle of salt caram
saved by addin cookies and
ice cream, broken meringue or
Or versions of Eton mess with
seasonal fruit.
Lily Vanilli
e maker
Pioneering London based cakDon’t dessert m e now
It’s exciting to note how
Starter. Main course. Then pudding. Says who? We’re increasingly much desserts are
moving away from being
having our sweet treats any time, anywhere, anyhow. Dessert bars a strictly post-
are booming, and our high streets bursting with ice cream parlours dinner event. As the str
ucture of our meals
and coffee shops serving up the latest super indulgent experiences. become less rigid, I see
desserts following
Pastry chefs are more popular than ever thanks to both social media as suit and heading toward
s something that
a platform for showing off their culinary creations, and our growing appetite for visually can be enjoyed anywhe
re, anytime - an
elaborate sweet treats throughout the day. According to a dessert consumer trend report, event in their own right
.
“consumers are slowly shifting away from the traditional view of dessert as a post-meal
occasion and are increasingly defining dessert as an anytime occasion”. Rather than just an Benjamina Ebuehi
afterthought, the report suggests that 18 to 34-year-olds are becoming more likely to visit Carrot & Crumb
specific restaurants based on their dessert offerings (3). Around a quarter of millennials post
dessert photos on social media (4).
Ain’t no stopping cak e pops has seen a 50%
With our current love of miniature and shareable treats, it’s no wonder Over the past year, Pinterest
tform searching for
cake pops are top of the pops right now. These mini spheres of bliss increase in people on the pla
tmas and unicorns
tick all the right boxes, and in 2020 their popularity is set to soar as cake pop recipes, with Chris
hit list.
they become the number 1 bake to try out at home. This year, bakers heading up the inspiration
are expected to go to increasingly more extravagant lengths when
decorating their cake pops, using drip cake techniques, gooey fillings and Ruby Sharma
est
maxing out current trends for sprinkles and rainbows. Partner Manager at Pinter
Blu e is th e ne w gre en
2020 is looking vibrant, as blue becomes the colour of choice for all kinds The rise of blue food has
really caught the
of food and drink. cultural trend-setters off
guard. Yet the ability
of a little blue to turn the
dullest food into
Butterfly pea flower is leading the trend – with its electrifying indigo blue and an Instagrammable shot
helps explain its
colour-changing properties, it’s already captured the imagination of chefs and mixologists. In surging popularity. What
is also important is
2020 it will become more readily available on supermarket shelves, along with purple yam that these are naturally-so
urced rather than
and orach (a kind of purple spinach), and in desserts and drinks such as bubble tea and moon artificial colours.
tea (warmed milk recipes) (5).
Professor Charles Spen
ce
With Pantone declaring Classic Blue its colour of the year, the blue food and drinks Experimental Psycholog
revolution is set to be embraced – expect to see it in bars, cafés, bakeries, ice cream shops ist at the
University of Oxford
and all over Instagram and Pinterest in 2020.A taste for New future
nostalgia classics
ers seek It’s been impossible to ignore
We’re seeing consum
flavours, and the recent hugely popular flavour
out pure and classic
asis on combinations such as sea salt with
an d ar tistic pr esen tations, with an emph
delicate vours caramel or chilli with chocolate. The search for
ts th at ev oke happ iness – i.e. bright fla
sweet trea so be a the next big combo is already on – sweet-eaters
, we think there will al
and colours… In 2020 that convey and sweet-makers are always on the lookout for
d em ph asis on high end sweet treats
cont inue new, authentic flavour sensations. Here are some
happiness. of the ingredients we predict are about to have
their time, look out for cardamom, cinnamon
Kallinis
Berman & Sophie
Katherine Kallinis or chipotle powder which, when blended with
LaMontagne chocolate, add a surprising dimension and really
etown Cupcake bring out the flavour (6). Other future classic
Founders of Georg
combos could include chocolate with Himalayan
Just the mention of nostalgic treats such as rice salt or black truffle, according to The Mallow
pudding or bananas and custard gives most of us Boutique. In the wonderful world of ice cream,
a warm, contented glow. So it’s no wonder that in we continue to see innovative and unique
today’s stressful world retro flavours, desserts and ingredient combinations from ube (a Filipino fruit
sweet treats are all seeing a renewed interest. It’s also known as purple yam), to bacon and maple
great to see that in 2020 these old favourites will syrup, avocado, and of course matcha.
be re-imagined with new contemporary and fun
uses, so expect to see innovative dishes featuring Artificially flavoured produ
cts will prove less
the flavours of rice pudding, Pina Colada, popular, with authentic and
natural ingredients
milkshake, banana split or bread and butter taking their place.
pudding gracing the dessert menus of 2020.
Paul A Young
Master Chocolatier
A pudding less ordinary
Ooohs and wooohs of surprise and delight – yes, we’d like some showmanship
with our desserts please. We already love interactive treats such as pour and melt
chocolate balls, alcohol flambéed or blow torched meringues. Pastry chefs are
constantly raising the bar by fashioning their creations into unique forms such as edible
lipsticks, or literally bringing the action to the table as they artistically ‘plate’ their desserts
directly on the tabletop. One great example is the “Japanese Garden”, which in some cases even
comes with a miniature rake! The excited recipients of these stunning treats often can’t resist a quick
flutter on social media to show off their latest spectacular dessert choice.
People don’t just want a dessert to taste incredible any
more, they also want it to have the ‘wow’ factor when it
reaches the table.
Helen Clark
Head Pastr y Chef, P.F. Chang’s Asian TableFree from is good form
We see the value in a delicious treat or two, but we want peace of mind when we
indulge. The result is unparalleled demand for menus that consider medical, dietary
and religious needs. It’s pleasing to see eateries of all types and sizes step up their
offerings with coeliac-friendly, diabetic-friendly, dairy-free, fat-free, gluten-free,
sodium-free, nut-free, Kosher, low-sodium, low-fat and high-fibre desserts. These
trends, in turn, challenge chefs and bakers to dream up new recipes using ingredient substitutes such as
non-dairy oat, soy and coconut milks, non-dairy cheeses, and desserts that can be made without eggs or
flour (7). One of the most enduring sweet treats around, ice cream has stood the test of time, and is often
at the forefront of innovation in this area. Expect to see a big rise in the popularity of vegan ice cream!
People will still look to ind
ulge in ice cream and swee
to know how it is made an ts, but they want
d what is in it. They will loo
ingredients in the item an k to have the best
d feel good about consum
to a growing trend toward ing them. This will lead
s natural-based offerings.
Three Twenty
Ice cream Lab in Dublin
, Ireland
Grown-ups only
Our expectations for treats are changing; we now look
to our desserts for more grown up flavours. We want our
custard with Madagascan vanilla, our chocolate with pink
peppercorn, sea salt or chilli, coffee in our cheesecake and rose in
our pannacotta. “48% of consumers aged 18 to 34 find desserts with alcohol
ingredients appealing” (3) and as a result, alcohol is increasingly being used in
desserts to create more of a mature flavour profile for adults (8).
Alcohol adds complexity to desserts, plus it is a fantastic flavour-booster and
counterbalances sweetness. It opens up a whole new way of refreshing the classics
and giving them a twist, think rum and raisin brownies and Baileys cheesecake.
Your favou
201
Grown-up sweets are on the rise too, e.g. Smith & Sinclair’s alcoholic gummy sweets
The most popular treating trend of 2019
and alcohol flavoured ice creams from brands such as Cheers, who make a range of
was the giant sharing cookie. Over the
rit
9
luxury alcoholic ice cream. Technavio, as reported in 2019, claim that the global alcohol
past year, Pinterest has seen a 30%
e
infused ice cream market is expected to grow 6% by 2022 (9).
increase in searches for cookie recipes.
s
suc ces sfu l. Listing off numerous combination
trea
lar , bu t hu gel y
Spirits and chocolate are not
isn’t hard: champagne truffle
only popu
s; rum tru ffle s; coc kta il tru ffles; whisky caramels and bec
for the se
oming more
combinations in chocolate is roo
ted in Wh a t wi ll s t e a l i t s
s. Th e fascin ati on
e truffle t at the right level for most of
popular now, red and white win
The balance of sw eet an d bit ter nee ds to be jus
of
th e year crown i n 2020?
t
luxury, glamour and adult only. g formula!
for mo re. Ge t thi s right, just right, and you have a winnin
go back
us to really enjoy them and to
Paul A Young
Master Chocolatiera r
St a t
Tre2020
The Star Treat of 2020 is set to be
BUTTERFLY PEA FLOWER BUBBLE TEA.
Bubble tea will be hugely popular this year, as will exotic food colours
and presentation – particularly unusual blue and purple hues. Put the
two together and you get an eye-catching, delicious drink, plus an
instant crowd-pleasing social media post.
The pea flower is also making its eye-catching presence felt in
cocktails thanks to its colour-changing properties (from blue to bright
pink), and is being used more and more to give foods a savoury umami
hit and a vivid blue hue.
So there you have it. Move over matcha. Butterfly pea flower ticks all
the boxes for 2020 – it’s blue, it’s umami, it’s vibrant, it’s different –
and it’s going to be everywhere.The bakers, shakers & makers
who contributed to this report
The Baileys 2020 Treat Report is brought to you by Baileys, where we believe that we all deserve to have
our cake and drink it, once in a while.
Anna Higham Helen Clark
https://www.lyleslondon.com/ @HelenClarkPastry
Anna Higham is Head of Bread and Pastry at Lyle’s London, a stripped- Helen Clark is head pastry chef at P.F. Chang’s in London, an
back dining room serving seasonal British fare as à la carte lunches Asian Table experience that explores made from scratch Pan-Asian
and set suppers, as well as Flor, a wine bar and bakery using all U.K. cuisine, art and music.
stoneground grain.
Kitchen Theory
Benjamina Ebuehi https://www.kitchen-theory.com/
https://www.carrotandcrumb.com/ Kitchen Theory is a London based design studio with an award winning
Benjamina is a Londoner who loves all things food and baking. She experimental Chef’s Table that works in collaboration with leading
finished as a quarter finalist on the seventh series of The Great British scientists and psychologists to research multisensory flavour perception,
Bake Off. Since then, she has gone from starting out in teaching to pushing the boundaries of gastronomy.
pursuing a career in food through blogging, styling and working with the
wonderful social enterprise Luminary Bakery. Lily Vanillli
https://lilyvanilli.com/the-bakery/
Professor Charles Spence Lily Vanilli is renowned for her pioneering cake designs, quality baking
Professor Charles Spence is an Experimental Psychologist at the and market leading innovation.
University of Oxford and is the head of the Crossmodal Research Group
which specialises in research about the integration of information across
different sensory modalities. Paul A Young
https://www.paulayoung.co.uk/
Paul Young is a ground-breaking and inspirational chocolatier who is at
Edd Kimber the forefront of the British chocolate scene. Paul’s passion for his craft
https://www.theboywhobakes.co.uk/ and his cutting-edge creativity have won him numerous awards and led to
Edd Kimber is a baker, food writer and TV personality and is the author of him being ranked amongst the world’s best chocolatiers.
four cookbooks - The Boy Who Bakes (2011), Say It With Cake (2012),
Patisserie Made Simple (2014) and One Tin Bakes (2020).
Pinterest
pinterest
Pinterest is a visual discovery engine you use to find ideas for your
Finsbury Foods life including recipes, home and style inspiration and more. People
https://finsburyfoods.co.uk have saved more than 200 billion ideas across a range of categories,
Finsbury Foods supply major retailers and the foodservice channel across which others with similar tastes can discover through search and
the UK and Europe with proprietary, own brand and licensed brand bread recommendations. Pinterest launched in 2010 and now has +320 million
and cakes. monthly users around the world. Available on iOS and Android, and at
pinterest.com.
Gardiners Handmade Confectionary
https://www.gardiners-scotland.co.uk/ The Mallow Boutique
A long established family run business based in Scotland that specialises http://www.mallowboutique.com/
in a range of traditional Scottish confectionary from Butter Tablet, Established in 2016, The Mallow Boutique are a leading supplier of
Macaroon and Toffee to their wide range of flavoured Fudge. specialist confectionery. As well as producing goods under license
they also supply UK and Irish retailers with private label confectionery
solutions.
Georgetown Cupcake
https://www.georgetowncupcake.com Three Twenty – Ice Cream Lab
Sisters Katherine Kallinis Berman and Sophie Kallinis LaMontagne are the https://threetwenty.ie/
co-founders of Georgetown Cupcake. Inspired by their grandmother, in Three Twenty is committed to creating a unique liquid nitrogen ice cream
2008, they traded careers in fashion and venture capital to follow their product, a style not seen in Ireland before.
passion for baking and opened Georgetown Cupcake in Washington, DC.
REFERENCES
1. https://www.scmp.com/magazines/style/travel-food/article/2150949/bacon-chocolate-how- 7. https://www.lionsdeal.com/blog/trending-desserts-healthier-twist/
savoury-desserts-are-becoming-next 8. https://www.verdictfoodservice.com/features/restaurant-dessert-trends-2019/
2. https://www.tastetomorrow.com/inspiration/topic/patisserie/9 9. https://www.technavio.com/report/ice-cream-market-industry-analysis
3. https://www.technomic.com/newsroom/dessert-increasingly-considered-anytime-occasion 10. Numbers presented follow from a study for Baileys, conducted by Kantar Media
4. https://www.getflavor.com/the-sweet-spot-for-younger-generations/ May-June 2019, 500 Irish 18+ respondents
5. https://www.researchgate.net/publication/326908810_What_is_so_unappealing_about_blue_ 11. Results of Baileys research with some of our treat partners (The Mallow
food_and_drink Boutique, Finsbury Foods and Gardiners Handmade Confectionary)
6. http://www.kraftheinzfoodservice.ca/en-ca/trendsandinsights/culinary/culinarytrends/
desserts/chocolate-trendsYou can also read
