The pastry of tomorrow
Jan 24, 2027
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1:00 PM - 1:35 PM
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Scène Food Forum
Less sugar, more plant-based ingredients, innovative textures, and techniques from around the world: pastry-making is reinventing itself and expanding its horizons. How can we balance indulgence and creativity with expectations for health and sustainability? What new products, techniques, and formats will gain traction in stores, restaurants, and takeout? Straddling tradition and innovation, what directions can pastry-making take to win over the food lovers of tomorrow?
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