We saw this during the last holidays as well: the trend toward hybridization between bakery and restaurant is well established. And formats such as bakery cafés have become a staple in our cities. Originating in the United States, these establishments combine elements of bakery, pastry and café, offering an all-around gourmand experience ranging from baked goods to savory dishes. All accompanied by quality drinks.

This ‘fusion’ responds to the needs of contemporary consumers, who are increasingly attracted to versatile, healthy, yet rewarding offerings. Along with attention to the quality of ingredients, the adoption of next-generation technologies is the key factor that allows professionals in the sector to create offerings that combine tradition and innovation, meeting the expectations of customers seeking new experiences.

“Between late December and early January, as chefs and masters, we faced one of the busiest periods of the year,” begins Marco Iozzolino, National Corporate Chef of RATIONAL Italy, “in which the centrality of technology to meet customer demands in a short timeframe emerged even more. “Thanks to intelligence applied to cooking, integrated systems take over routine operations, reducing the workload. Special bakery setups, improved air circulation, programming and interfacing, as well as dedicated processes-for example, for creams and fillings-are just some of the innovative solutions that support creativity.”

However, creating new formats also comes with significant challenges. “A strong emphasis is being placed on improving forecasting models to better anticipate demand and prepare for potential changes by ensuring the availability of the most suitable machines,” adds Alex Shannon, managing director of Gastronomy Plus. “High-end restaurants, hotel chains and caterers are also entering this market, increasing competition, which is why state-of-the-art, high-performance, customized and sustainable machines will be increasingly crucial for the new formats of smaller hybrid venues.”

A constantly evolving regulatory framework, especially with regard to sustainability, must also be considered, as Armando Lumbreras, CEO of Foodservice Fagor Professional, points out: “New European regulations are pushing for rapid implementation of sustainability in all production processes and components. For manufacturers, such as Fagor, this can become an opportunity to continue innovating, using digitization and other advanced technologies, such as IoT, to limit water and electricity consumption and reduce the operating costs of new formats, thanks to connectivity and predictivity.”

All the cutting-edge innovation will be on stage at HostMilano, at fieramilano – Rho from 17 to 21October 2025. Not only in the exhibition itinerary, with a focus on bakery in the dedicated sector MIPPP – Milano Pane Pizza Pasta, but also in the rich program of events, including the Panettone World Championship 2025, show-cooking by A.P.Pa.Fre. - Fresh Pasta Producers Association of Small and Medium Companies, and the appointments of the FIC Academy.