bake - February 2015 - 52

What's Ahead
for Cookies?
Cookies offer a world of possibilities to retail bakeries in all
shapes, sizes, colors and ﬂavors. The following are key trends
to watch this year as you plan your product lineup in the allimportant cookie category.
Layered meringue cookies, aromatic ﬂavors and bold colors
and patterns are just a taste of what's to come in the food and
dessert world this year, according to The Wilton Test Kitchen
and Decorating Room. Wilton recently named its top trends in
baking and decorating for 2015, which include the following:
Marvelous Merveilleux

Geometric Sugar Art

Un petit treat, aka the Marvelous Merveilleux, is a trendy treat

Bold geometric patterns are taking shape in sweet new ways.

that is popular in French and Belgian pastry shops, and it's

Geometric sugar art exempliﬁes the grace and beauty of crisp

making its way to America. Merveilleux (pronounced mehr-

clean lines and simple shapes. Mix-and-match sugar art shapes

vee-ooo) means marvelous in French. When you combine light

to decorate cookies, cakes and sweet treats with trendy geo-

and airy meringue cookies, layered with whipped cream ﬁll-

metric patterns and abstract designs.

ing and ringed in decadent toppings, like chocolate shavings,
caramelized hazelnuts or colorful sprinkles-the end result is

Revolutionary Color Confectionery

quite marvelous.

Adjust shades and hues of any color under the sun. Combine
colors to create surprising new palettes with unexpected pops

Middle Eastern & North African Flavors

of unique color. Play with color combinations to create new

Inspired by the aromatic ﬂavors of a spice market, Middle

pairings using everything from stunningly chic neutrals and

Eastern and North African spices are becoming an increasingly

soft pastels to opulent jewel tones and vibrant primary colors.

popular ingredient in baking and other sweet treat making.
International ingredients like, harissa, zaatar and Aleppo pep-

Chocolate Chip Oatmeal

pers, introduce complex ﬂavor proﬁles that pair well with dark

In other notable trends, King Arthur Flour has selected Choco-

chocolate, creamy custard and many sweet treats.

late Chip Oatmeal Cookies as the 2015 Recipe of the Year. 

52 < FEB 2015 | bakemag.com

http://www.bakemag.com

bake - February 2015

Table of Contents for the Digital Edition of bake - February 2015

Bake - February 1, 2015
Editor's Note - The Outlook for Retail
Table of Contents
News Bites - AB Mauri North America moves headquarters
Bay State expands Arizona milling capacity
Guild announces Bread Lab workshop
My Favorite Things
Management - Benefits Attract Quality
Labor Front - What is Full Time?
Food Safety - Food Allergy Friendly
Ingredients - Research Fuels Strawberry Innovation
Equipment - Divider/Rounders
All Cracked Up
Grow Business with Granola
Catering to Healthy Lifestyles
Building Strength
Go Artisan
Fifty Shades of Pretty Cake
Spring Approaches
What’s Ahead for Cookies?
Cafe - Get Into Pizza
Gluten Free Pizza
Creating a Unique Menu with Flavored Coffee
Products
Product Showcase
Classifieds
Ad Index
Online
bake - February 2015 - Bake - February 1, 2015
bake - February 2015 - 2
bake - February 2015 - Editor's Note - The Outlook for Retail
bake - February 2015 - 4
bake - February 2015 - 5
bake - February 2015 - 6
bake - February 2015 - Table of Contents
bake - February 2015 - Guild announces Bread Lab workshop
bake - February 2015 - 9
bake - February 2015 - My Favorite Things
bake - February 2015 - 11
bake - February 2015 - Management - Benefits Attract Quality
bake - February 2015 - 13
bake - February 2015 - Labor Front - What is Full Time?
bake - February 2015 - 15
bake - February 2015 - Food Safety - Food Allergy Friendly
bake - February 2015 - 17
bake - February 2015 - Ingredients - Research Fuels Strawberry Innovation
bake - February 2015 - 19
bake - February 2015 - Equipment - Divider/Rounders
bake - February 2015 - 21
bake - February 2015 - All Cracked Up
bake - February 2015 - 23
bake - February 2015 - 24
bake - February 2015 - 25
bake - February 2015 - 26
bake - February 2015 - 27
bake - February 2015 - 28
bake - February 2015 - 29
bake - February 2015 - Grow Business with Granola
bake - February 2015 - 31
bake - February 2015 - 32
bake - February 2015 - 33
bake - February 2015 - Catering to Healthy Lifestyles
bake - February 2015 - 35
bake - February 2015 - 36
bake - February 2015 - 37
bake - February 2015 - Building Strength
bake - February 2015 - 39
bake - February 2015 - 40
bake - February 2015 - 41
bake - February 2015 - Go Artisan
bake - February 2015 - 43
bake - February 2015 - 44
bake - February 2015 - 45
bake - February 2015 - Fifty Shades of Pretty Cake
bake - February 2015 - 47
bake - February 2015 - 48
bake - February 2015 - 49
bake - February 2015 - Spring Approaches
bake - February 2015 - 51
bake - February 2015 - What’s Ahead for Cookies?
bake - February 2015 - 53
bake - February 2015 - Cafe - Get Into Pizza
bake - February 2015 - Gluten Free Pizza
bake - February 2015 - Creating a Unique Menu with Flavored Coffee
bake - February 2015 - 57
bake - February 2015 - 58
bake - February 2015 - 59
bake - February 2015 - Products
bake - February 2015 - 61
bake - February 2015 - Product Showcase
bake - February 2015 - 63
bake - February 2015 - Classifieds
bake - February 2015 - Ad Index
bake - February 2015 - Online
bake - February 2015 - 67
bake - February 2015 - 68
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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
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