Tied in with the health trend, floral and botanical flavours are establishing themselves as attractive options. “Bakers have been turning their back on lurid colours to get back to the more natural hues from plant extracts, fruit and vegetables,” says Anna Massie, category marketing manager at Macphie. “Hibiscus and orange blossom flavours have crept into the market, but expect to see more elderflower, lavender, rose and violet.”
While floral flavours are big news, less familiar is the move to include herbs and spices – often associated with savoury bakery – in sweet products, too. Chef Gerard Baker, who is working with Dawn Foods on a series of insights around bakery traditions, suggests the culinary use of basil should not be limited to savoury foods, as its floral nature is excellent when used in conjunction with creams and custards, especially with strawberries and white chocolate. Basil is also said to work well in blueberry pie (pictured). Baker adds that lavender is best incorporated into sponges or biscuits, while honey pairs well with herbal scents and chocolate.