Can pastry also be luxury? Yes, and it is also capable of bringing Italian excellence into contact with the best international experiences – including business ones.

This brings confirmation of HostMilano’s ability to always keep the dialogue between the players along the supply chain alive, by anticipating developments in the sector thanks to the intuitions of the protagonists. “Among the new trends in international pastry, it is increasingly common to create 'things that are a thing’,” explains for example Markus Bohr, the executive pastry chef of Harrods in London: “The desserts surprise fans, not only with their flavours, but also by imitating objects such as nuts, cups, fruit and shoes. Furthermore, the market, particularly in France, is looking for new ways to reinvent the classics, such as tarts, choux, viennoisseries and brioches. More structured finishes are being used to make them and we are seeing a departure from high gloss glazes."

From his vantage point, Bohr also observes that “…preparation methods and ingredients will be more sustainable. In fact, the sector is becoming increasingly natural in the use of colours and additives. In addition, 3D shape moulds and thermoform moulding will become bigger, and bespoke mould making as a service from manufacturers is being accelerated.”

Attention to nature and its rhythms, even with a reduction in the use of ingredients of animal origin, is a strong point of the new luxury pastry also according to François Stahl, head of development at Halba, a leading company in Swiss haute patisserie: “The new trend is definitely vegan. Vegan is the 'new organic', or complementary to organic, also from a perspective of social responsibility which is now in demand along the entire supply chain. It is no coincidence that we are specialised in fair trade and organic products, something that allows us to work as a private label with important distribution companies.”

Technology enables these developments: “We are witnessing two clearly differentiated development methods. One will be the modern pastry shop for the masses, with moulds and rapid production steps. The other will focus on the perfection, creativity, and skills of the master. Tradition and respect for workmanship. This is another reason why exchange between creators is very so important: it encourages creativity and innovation at events like this”, concludes Stahl.

To hear the protagonists themselves talking about these and other ideas, don't miss your date with Host 2023.