“For example, it isn’t uncommon for consumers to ask about the type of chocolate and where it has been sourced from” “We are actually seeing the ingredients and the suppliers being mentioned in menus and on social media, as a key indicator for quality,” said Samantha Wood, food PR consultant and blogger.
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“Our roundtable event with BNC Publishing placed emerging Middle East trends under the spotlight, and demonstrated that chefs here are building on an already rich heritage of pastry inspired desserts such as baklava, Kanafah and Umm Ali.” We have seen this contribute to a growing demand for well-known desserts to be adapted with an Arabic twist, and vice versa. Salvatori added: “The people of the UAE have diverse backgrounds and a number of different cultural influences. There are a number of successful projects that have taken elements of these influences and successfully applied them to another culture.” “There’s so much going on in Paris that it undoubtedly influences people internationally. Everyone uses classic recipes and then gives them their own twist,” said Elizabeth Stevenson, chef director, Lady Battenberg. In line with the trends, the UAE has also experienced an increase in the number of French bakeries, with the opening of La Patisserie des Rêves, Aubaine, Pierre Hermé, Dalloyau and with pastry chef school Richemont Masterbaker set to open next month in Dubai. For me, every new trend appears first in Paris before spreading all over France, then Europe, then the world.”Īs a global culinary hub that is home to a diverse range of nationalities, the Middle East has inspired chefs to put their creative skills to the test by making the most of local ingredients. Nicolas Bacheyre, executive pastry chef, Un Dimanche à Paris, who flew in from Paris to attend the event, commented: “Pastry trends evolve quickly – there are changes every six months. Drawing on this inspiration, some well-known chefs have codified their art in innovative and creative baking methods and classic recipes.” L-R clockwise: Roundtable participants – Antoine Chassonnery, executive pastry chef, Fauchon Middle East Nawal Al Nuaimi, chef and owner, Paper Fig Zeyneb Larabi, area manager IMEA, Valrhona Elizabeth Stevenson, chef director, Lady Battenberg Honorine Reach, pastry chef and trainer, Richemont Masterbaker Ayat Abdulla, pastry chef and trainer Nicolas Bacheyre, executive pastry chef, Un Dimanche à Paris Samantha Wood, food writer and consultant Frederic Robichon, executive chef, La Pâtisserie des Rêves and Norihito Muranaka, pastry chef, La Pâtisserie des Rêves
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“We have seen an increased demand in the UAE for French pastry chefs possessing the traditional skills that have been central to French baking techniques for hundreds of years. The event brought together top pastry chefs, dessert specialists and leading foodies from France, Japan and the Middle East to provide a glimpse into the factors influencing the taste of pastry across the Arab world.Įdwina Salvatori, account director, Sopexa Middle East, said: “French pastry is more popular than ever, as proven by the number of new outlets opening across the country. The findings were explored during a roundtable forum held in Dubai by Sopexa on behalf on the French Ministry of Agriculture, and conducted in partnership with BNC Publishing. As part of the roundtable event, Nicholas Bacheyre, executive pastry chef, Un Dimanche a Paris demonstrated one of his pastry creations The UAE bakery market is valued at $683 million and is set to grow by 4.2% annually as demand for all-natural baked goods continues to rise, according to recent research from Euromonitor.