Speciality Food April 2025

says customers are more considered in what they are buying for pudding today, and they really do appreciate an artisanal touch. “Ingredients are so important, especially for what we do here. For example, we use the best Italian cherries and fresh cream. Everything we make, we use the best components for.” As more customers read product labels, wary of ultra processed ingredients, real butter has become evenmore important in the pudding and dessert category. Xavier considers using oil a ‘cost-cutting exercise’. “Everyone is entitled to their opinion,” he explains, “and butter has increased in cost hugely in the last 12 months or more, but I would rather use this for a better- quality end product.” This is what matters to shoppers in a speciality setting, which is why Xavier says retailers should look closely at ingredient decks and speak to suppliers about what goes into their desserts and cakes before choosing what they might stock. “I know all our 85 products inside out. How they are made, where the ingredients come from, and what the quaility of the end result will be. In the end, the consumer will pay a little bit more for that quality and taste, and what they get out of it.” Products the chef is seeing a hot demand for right now include a whole host of classics, which just goes to show that the proof is in the pudding when it comes to trends. Customers are getting in touch to specialityfoodmagazine.com 53 STOCK CHECK CAKEHEAD PISTACHIO CAKE One of the maker’s finest round cakes. A moist pistachio sponge, generously topped with all-butter pistachio frosting and finished with roasted, nibbed pistachios. cakehead.co.uk SIMPLY ICE CREAM HEAVENLY HONEYCOMB A best-selling all-natural, thick, rich and super creamy ice cream with pieces of real honeycomb. simplyicecream.co.uk JUST DESSERTS WHITE CHOCOLATE & ORANGE CHEESECAKE A sweet citrussy twist on the classic cheesecake, balancing creamy white chocolate with the vivid freshness of orange. just-desserts.co.uk BABOO GELATO MADAGASCAN VANILLA GELATO Award-winning, silky gelato. Baboo’s version marries organic milk with Madagascan vanilla pearl – a paste made of vanilla seeds and pods to maximise flavour. baboogelato.com BROOKE’S DAIRY CHOCOLATE Indulgent natural chocolate ice cream, made using milk from the herd of 100 pedigree Jersey cows on the family farm in Wales. brooksdairy.com BEARS ICE CREAM BLUEBERRY, LAVENDAR JAM, MERINGUE SWIRL Fresh to the wholesale market, having run two successful parlours, the brand is renowned for its chef-made, truly artisan and imaginative combinations. bearsicecream.co.uk CARTMEL VILLAGE SHOP STICKY BANANA PUDDING The maker’s classic sticky toffee pudding, with a nostalgic hit of banana. cartmelvillaeshop.co.uk DELICIOUS DESSERT CO CHOCOLATE & CARAMEL POTS A pair of heavenly chocolate pots, mixing decadent salted caramel sauce with a rich chocolate mousse and chunky chocolate pieces. thedeliciousdessertcompany.com BURTREE PUDDINGS GLUTEN-FREE STICKY TOFFEE PUDDING This maker is known for its gorgeously sticky puds. And this one is no exception, designed for gluten allergen sufferers, made with rice, potato and tapioca flour. It’s light and indulgent. burtreepuddings.co.uk TRELEAVENS STRAWBERRIES & CREAM From field to bowl. A luscious ice cream made with locally sourced Cornish milk, ripe berries and extra Cornish cream. treleavens.co.uk 5 DESSERT TRENDS TO KNOW IN 2025 ● HEALTHIER OPTIONS Consumers want desserts lower in sugar, fat and calories, but made with natural ingredients. There’s also a desire for dairy-free and egg- free options catering for both allergy sufferers and vegans ● SUSTAINABILITY Consumers want products that are made in a sustainable way, with responsibly sourced ingredients ● GLOBAL FLAVOURS From Japanese mochi to Middle Eastern baklava, the UK dessert market is open to diversity ● CONVENIENCE A significant driver. Busy lifestyles mean ready-to-eat and easy dessert options in single-serve portions are taking off ● PREMIUMISATION Shoppers will pay more for an elevated, unique, luxurious dessert experience THE VALUE OF THE UK ICE CREAM MARKET SHOULD REACH £2 BILLION IN 2028 MINTEL order the likes of lemon tarts and Black Forest gateaux. However, new trends are creeping in. Even this business, renowned for its European- style patisserie, hasn’t been untouched by the Dubai Chocolate Bar/pistachio craze. “It’s definitely something I’m keeping my eye on,” Xavier says. Are you a Trendsetter? We are looking for innovative and trending products to feature in the next issue. Get in touch for further details.. PRODUCERS For more information contact: louise.barnes@artichokehq.com 01206 508629 RETAILERS Look out for the May Issue where we showcase 2025 trends and the products to stock. COMING SOON…