Bakery Review - April - May 2026

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India’s food and beverage landscape is changing rapidly, driven by a young and globally aware generation that loves exploring new tastes, experiences, and ways of socialising. While coffee continues to enjoy a strong café heritage, hotels are now creating a parallel narrative for tea through curated tea menus, innovative pairings, and elevated experiences that are giving the beverage a fresh and contemporary identity.
As India’s bakery industry continues to innovate, jams, jellies, and marmalades are playing a bigger role in shaping the flavour, texture, and appeal of baked creations. This Business Story highlights how these versatile ingredients are adding new dimensions to cakes, pastries, tarts, and other sweet delights.
Our current Feature explores how texture has emerged as a defining element in modern bakery and pastry creations, where texture is treated as an essential part of craftsmanship. From flaky croissants and airy mousses to crunchy bases and creamy fillings, chefs are crafting multisensory experiences that are redefining the way consumers enjoy baked delicacies.
Our Ingredient Story explores the growing demand for egg replacers in modern baking, driven by evolving dietary preferences, vegan trends, and rising ingredient costs. From aquafaba to flaxseed blends, bakers are innovating to recreate the texture, structure, and indulgence that eggs traditionally bring to baked creations.
Alongside these engaging stories, the issue also brings you the latest industry news, notable happenings, emerging trends, key movements, and noteworthy launches shaping the ever-evolving bakery landscape.