It seems like every season has a food craze all its own, and trends this summer are no different. On the other side of the world, Jimmy’s Bakery in Taiwan has stirred up customers and their appetites with their novel watermelon bread, which is a loaf of bread that looks like a squared watermelon, reports India’s NDTV. While it’s not a fruity treat, the powered green tea gives the exterior the look of a rind, while the strawberry extract and bamboo charcoal creates a look of the pink interior and “seeds,” creating a unique and highly sought-after treat.

Closer to home, there are a number of pastry trends that are also piping hot right now as well. Let’s take a look at the top four trends in bakeries right now.

Gluten-Free

For several years now, gluten-free foods have been a surging section of the market from groceries to bakeries. That trend has seen no sign of slowing as we move through 2015, with 7 percent growth seen globally in new bakery launches last year according to Nutritional Outlook. Within the gluten-free market, the report also notes that the largest growth area was biscuits, representing more than 40 percent of bakery launches, followed by ingredients and mixes. Bakers specializing in bread and cakes made up about 14 percent each to round out the launches. Regardless of your approach, looking at gluten-free choices that you can add to your product line – if you haven’t already – seems a sure success.

Bitter Bites

Another leading trend in recent months has been a rise in the popularity of bitter tastes and flavors. Bakery.com notes that more and more consumers are showing a preference for darker and richer food flavors, like those found in dark chocolates or rye breads. Both of these foods have been doing well with many bakeries, with plenty of opportunity to create a confection all your own. Whether it’s a rye bread blended with fruit, dark chocolate muffins or even a dark chocolate and rye dessert bread, now’s the time to consider these more dark and bitter blends for your bakery.

Small and Portable

With the hustle and bustle of the modern work schedule and home life, people are constantly on the go. It’s no surprise, then, that portable products are all the rage. While the cupcake bubble saw a notable burst in 2014, plenty of other small, handy and quick grab-and-go treats are seeing gains. Single-serve products, like small pastries, brownie bites and individual cookies are popular with the consumer on the run, and are often easy to make and have ready for your customers to quickly take with them. Fortunately most of these products are already mainstays of many bakeries’ menus, so this shouldn’t require much adjustment in your existing business plans, but keeping an eye on how quickly these products are moving and adjusting your production to match is one way to find sweet success.

Hummingbird Cakes

A traditional Southern dessert, hummingbird cake has begun a seasonal migration northward and is becoming a popular treat choice, says Lunds & Byerlys, a Midwest grocery chain, in a recent blog. In their look at what has been popular in their bakeries and in bakeries around the country, hummingbird cake topped the list. This sweet treat, made with a base including bananas, pecans and pineapple, is stopped with cream cheese icing and even more chopped pecans. As this cake makes its way into more and more bakeries and restaurant menus, now’s the time to start looking up recipes and planning to test sales of this cake in your bakery.

No matter your approach, there are plenty of great options to draw in new customers and offer your regulars a little something different this summer season. At Empire Bakery Equipment, we have everything you need to tackle new projects or refresh your kitchen equipment as well. Check out our full collection of mixers, slicers and much more today!