Mike Manderfield and Lary DaSo of Dawn Food Products introduced retail bakers to the next big trend in bakery: gourmet donuts. Demonstrating Sept. 26 at the Retail Bakers of America demo area (booth 2531), the two Dawn representatives shared simple finishing touches that can be made with ease to add creativity and profits to your donut case.

DaSo said one retail bakery customer fills one type of donut with Key Lime filling and calls it a “Jimmy Buffett donut.”

Manderfield pointed out Dawn research reveals that consumers are more likely to think of donuts as a snack, and 63% of donut consumption takes place after the breakfast daypart.

“The new trend is going to be donuts,” Manderfield said. “People are still treating themselves to something good.”

Donut shops and local independent bakeries are the two favorite places where consumers buy donuts, according to Dawn research. In the foodservice world, 6% of fine dining restaurants now offer donuts on the menu.