MARKET TRENDS
Flavours from the East
Matcha may have been around as a tea for at least 800 years, but its incorporation into the likes of macarons and tarts is a relatively new phenomenon. Levet at Pidy UK says it “adds an intriguing flavour as well as a fantastic vibrancy” to bakery products, and claims a whole host of Oriental flavours like yuzu, miso and black sesame are expected to follow suit.
D’Auria at Eurostar notes that yuzu, a Japanese citrus fruit, has three times the vitamin C of standard lemon – but the acidic, tart flavour of its juice and peel interests bakers. “It’s about adding a little tang to desserts to increase their complexity.”
