Creative bakery and pastry launches for Easter 2017

Barry Callebaut has been Easter cake hunting for you! Get inspired by a selection of creative baked goods launched for Easter 2017.

Highlights


 

EASTER REVIEW

KEY FLAVORS

CAKES & DESSERTS
BECOME MORE SEASONAL


 

Easter is not just about chocolate eggs & bunnies anymore. Retailers, pastry chefs, baked goods manufacturers… All have a seasonal version of their best pastry sellers or an Easter cake consumers will be proud to put on the table for the traditional Easter lunch.

Barry Callebaut has been cake hunting all over Europe to bring you a summary of seasonal trends and a selection of inspiring concepts.

Follow the bunny!

Flavor developments

Chocolate and fresh spring fruits are still the biggest seasonal flavors for Easter all over Europe. However, hazelnut, hazelnut praliné and honey were also very much favored this year for new launches.

Carrots were also favored to bring a fresh and colorful touch to baked goods: in carrot cakes of course, but in other products as well.

Decorations & finishing

As nature gets more colorful, Easter products display colorful finishing and opulent shapes and decorations.

Iced and spiced gingerbread egg, decorated with a burst of Easter color, Konditor & Cook (UK)

Chocolate & hazelnut Easter bunny, Picard (France)

Showstoppers

As for every seasonal occasion, showstoppers bring the most excitement on the lunch table, either with perfect design and flavor combinations or with a surprise element.

Smash cakes from ASDA (UK)

“Les alvéoles de Pâques”, new Acacia honey entremet from Nicolas Paciello, pastry chef at Le Prince de Galles (France)

In the middle of next year’s Easter brief?

For more Easter inspiration, discover a selection of Barry Callebaut Easter decorations and transfers or contact your account manager for a full Easter review presentation.

 

Discover your easter decorations

Discover your Easter transfer sheets

Contact your account manager