Creative minds in desserts bring true innovation

2020 James Beard Rising Star Finalist Chef Paola Velez knows how to sweeten menus with beautifully crafted pastries. For 2023, she sees new twists on traditional breakfast foods to come front and center.

Breakfast Cookie made with Chunky CHIPS AHOY! Cookie Pieces is a perfect example. Velez says these jumbo breakfast cookies take an Americana classic to the next level. Full of fiber and energy, they’re a great morning bake with pops of yummy Chunky CHIPS AHOY! Cookie Pieces for the perfect, filling breakfast to help you face the day.

“I foresee a lot of folks venturing into the comforting and fun twists on Americana comfort breakfasts. Like this oatmeal breakfast turned breakfast cookie. Jam packed with dried fruit, oats, and Chunky CHIPS AHOY! Cookie Pieces to give you the perfect morning boost, especially when you’re on the go,” says Velez, who is co-founder of Bakers Against Racism, founder of Small Orchids, and host of Food & Wine series “Pastries with Paola.”

Mondelēz International Foodservice tapped its network of Brand Ambassadors—a group of notable and celebrity chefs—to share what they see as the next big trends in foodservice this year.

Elevating the Dessert Bar: Jackie Joseph, award-winning chef and owner of JJ Bakes & Co, predicts that the concept of the dessert bar will become increasingly modern and highly customized in 2023.

To bring these trends to life, the Brand Ambassadors used Mondelēz Foodservice ingredients to create fun and creative dishes like Ube Jelly Cheesecake made with OREO Cookie Pieces, Breakfast Cookies featuring Chunky CHIPS AHOY! Cookie Pieces and a Paris-Brest featuring a chocolate cremeux and whip, both made with OREO Cookie Pieces.

Velez admits that “one thing I am really excited about right now is the Most Oreo Oreo. It’s an Oreo cookie mixture of cream filling and actual Oreo pieces. I’m a double stuff thin Oreo kind of girl. We made an Oreo cookie ice box cake for Selena + Chef (HBO screening season 4, episode 9), starring Selena Gomez.

Velez is a savory trained chef and Cordon Bleu graduate who believes it’s really fun to see all the unique flavor combinations.

“Before we were kind of into it. Now it’s become the standard,” she points out. “Lemon and rosemary is now a standard flavor. I recently created a tart with strawberry and parmesan. There is lot more to be done with Americana desserts. Iconic flavor notes. Vanilla wafers into fine dust. Think outside of the box with things we find comfort in. Find the nostalgia. Gen Z wants something different.”

Innovative mashups

JJBakes & Co. is located within Falls City Market at the Omni Louisville Hotel and offers a variety of in-store only desserts ranging from French macarons, assorted cookies and brownies, blondies, and assorted breakfast items, which change seasonally.

Joseph, award-winning chef and owner of JJ Bakes & Co, predicts that the concept of the dessert bar will become increasingly modern and highly customized in 2023.

“The pandemic brought back nostalgic memories to lot of people, in a new modern way,” she admits. “Dietary restrictions using natural dyes, gluten free and dairy free. Going so far as including things like proteins – so someone does not feel as guilty about eating dessert. I do a lot of wedding cakes, and there is a lot of vintage presentation.”

Joseph grew up with her mother making wedding cakes at home. Now she sees a lot of vintage piping, cakes with a vintage flair to it.

“I guess the 90s are vintage now,” Joseph says. “People are wanting something that reminds you of growing up. The flavors of home.”

She loves the partnership with Mondelēz International Foodservice and continues to push the creative envelope.

“I’m 32 now, and I wear a lot of colorful aprons,” Joseph says. “All of a sudden, pastry chefs are bringing chocolate chip cookies into fine dining restaurants. We want to be transported back to our childhood.”

One flavor she adores is Fruity Pebbles. She makes a very sweet macaron with Fruity Pebbles on top and in the filling. It’s almost like cereal milk.

And then there’s sweet and savory, which she points out appeals to everyone. Plated desserts and bonbons. Having the savory and sweet to me just makes sense. It’s balance.

“We are a foodie city,” Joseph says of Louisville. “I’ve seen a lot of nostalgia in my bakery.”

More to explore

Other influential trends identified in the Mondelēz International Foodservice project include the following:

Nostalgia Gets A Glow Up: Maeve Rochford, owner and executive chef of Sugar and Scribe Bakery, knows a thing or two about revamping classic, beloved desserts. She sees the nostalgia trend continuing into 2023 with a modern twist. “I think American Classics are coming back- because people are looking for comfort and nostalgia. I really love this trend because it allows the classics to shine bright again. It’s impossible to create new things without loving and learning from the originals.”

Ube Goes Big Time: Pastry chef Gemma Matsuyama sees Asian flavors like ube and matcha gaining ground in 2023. “I love the interest in Asian flavors like ube because, while a humble ingredient, it has such a strong flavor personality. Ube, much like purple sweet potato, is naturally sweet and has notes of vanilla so it works well in desserts like cakes and ice creams.”

Modern French Pastry: Chef Clarice Lam’s time in Paris ignited a deep appreciation for the world of French pastry, and she sees modern flavors on the rise in traditional French pastries. “Since many restaurant kitchens don’t have the ability or equipment to produce viennoiseries, chefs are looking to other classic French pastries to modernize and “nostalgize.” Pâte à choux is such a versatile pastry, it’s easy to execute and feels fancy yet accessible at the same time. Expect to see creative, modern spins on classics like éclairs, swans, profiteroles, and the Paris-Brest.”