Dessert Trends in 2026
The Importance of Desserts in Restaurants or Bakeries
While some time ago the trend was focused on highly elaborate or even luxurious desserts, today the trend has shifted towards simpler and more popular desserts. Chefs are also considering the nutritional value of their pastries and their sugar content. Fruits, in particular, play an increasingly important role in sweet cuisine. Gluten-free, lactose-free, pastry chefs reinvent themselves according to trends. However, restaurateurs retain the essential classics of French gastronomy: chocolate fondant or mousse, crème brûlée, tiramisu… all while taking advantage of this dessert trend for which customers are willing to pay a premium.
The Importance of Visuals to Set Apart Your Pastry Creations
Today, kitchen and pastry accounts abound on Instagram and TikTok. Indeed, pastry chefs, restaurateurs, and bakers are increasingly using social media to give more visibility to their creations. Cake design, trompe-l’oeil, renowned chefs or amateur pastry chefs, everyone is getting involved! These networks have become real trendsetters and represent for many professionals more than an effective business card.
2026 Trends:
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Towards Healthier Pastries
Sweet tooths, yes, but healthier! This is the emerging trend of recent months. Vegan creations, substitutes for white sugar… many chefs are focusing on creating “healthy” cakes and pies: less sweet and more nutritionally interesting.
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Takeaway Desserts
Sweet cuisine is not immune to the street food trend: dishes or desserts ready to be consumed on the spot while strolling through the street. If ice cream, waffles, or pancakes are well-known, new trends are emerging, such as the famous New York rolls (topping, chocolate, caramel, or whipped cream, it’s revisited in all kinds of ways!) or the cakesicles (a travel cake on a stick).
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Cake Design, a Lasting Trend
Cake design is a discipline now well known to the general public. The essential element of birthday parties continues to evolve to offer innovative shapes.
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