Offering increasingly innovative gourmet experiences. This is the goal of new formats that, in different cities around the world, combine pastry and diner. In Barcelona, for example, the new trend is a unified tasting menu that combines savory baked goods and desserts, mixing different culinary influences, particularly Latin American. In these formats, through large windows customers can often see live the masters at work in the kitchen.

In Milan, too, the gourmet scene is enriched by venues that combine pastry and light dining, presenting themselves at the same time as bistros, small bottega and neighborhood wine shops. These venues aim to reconnect urban end consumer with the agrifood supply chain by offering essential but elegant menus based on seasonality, with both sweet and savory dishes, both for on-site consumption and for quality grocery shopping.

“As establishments increasingly combine pastry and small catering, we are noticing a growing interest in high-end pastry even in chains and mass retail,” comments Enzo Di Serafino, CEO of Frigomeccanica. “As a result, there is increasing demand for display cases for particular niches, regional products, and high-end wines. The new design goes beyond minimalism, looking at the curves and pastel colors of art deco, and sustainability focuses on reduced consumption and less impactful refrigerant gases.”

They also agree on the integration with niches such as premium wines from HRC Industries: “An example of our philosophy is the wine display cases with a compact and minimalist design, among the most discreet and shallowest on the market, while offering exceptional visibility of the displayed product, thanks to the total-glass structure on four sides. Their extreme modularity opens up endless possibilities for customization, in unique compositions, with double-door display cases, variable heights and the possibility of combinations and overlapping.”

“To meet the needs of new formats, we recently unveiled a state-of-the-art vertical baking system designed to meet the demands of supermarkets, large restaurants, bakeries and pastry shops that require a versatile ally at all stages of preparation,” comments Tino Cauduro, CEO of Venix. “A compact design, occupying just one cubic meter, it combines three solutions in one: combi baking, static baking with revolutionary technologies, and professional leavening.”

The must-visit platform for discovering all the new bakery technologies, formats and products is HostMilano, at fieramilano – Rho from 17 to 21October 2025, where bakery will be in the spotlight in the dedicated area MIPPP - Milano Pane Pizza Pasta, which this year also benefits from a partnership with Consorzio SIPAN.