Baking&Snack - July 2014 - 67

EQUIPMENT
Croissant Tech

Twists
on the Traditional

The latest trends in croissants have bakers and equipment
suppliers partnering on new product development.
by Mari Rydings

Traditionally, croissants have been regarded as an upscale luxury food item, primarily accessible to consumers with extra spending money. But creative product
development efforts and more affordable eating options
now attract new consumers worldwide who are quickly
discovering the indulgent delights of this flaky, buttery
European pastry.
The croissant's image morphs according to location.
In North America, they are consumed either fresh or
after being defrosted and baked off. Western Europeans
still prefer them freshly baked, while in Eastern Europe,
croissants maintain a luxury status. At the other end of
the spectrum, consumers in Asia and the Middle East
desire croissants with a long shelf life and perceive them
as an alternative snack or low-value item, respectively.
Such varying demands require a large amount of
flexibility in processing, and getting ahead of the everevolving trends keeps bakers and equipment suppliers
busy. Thanks to continuing innovations in production
technology and close partnerships with equipment manufacturers, croissant producers have been able to meet
the growing demand not just for croissants but for croissants with refreshing flair.

croissants in a bag. It's all a part of the snacking trend."
It's a trend that Canadian bakery La Petite Bretonne,
Blainville, QC, has tracked since it introduced its first
Micro Croissants in 1988. Dominique Bohec, the bakery's vice-president of sales and marketing, confirmed
that consumer demand for small croissants has grown,
and its growth he expects to continue. "Customers don't
always want a big croissant," he said. "Sometimes they
just want a little something on their plate." To satisfy this
craving, the company offers a Micro Croissants value
pack that includes a 24-pack for $2.99.
In addition to smaller sizes, today's croissants follow
another popular food trend - adventurous flavors and
fillings. Product developers are expanding beyond the
staple butter croissant to welcome flavors and fillings
that range from sweet to savory.
"In terms of fillings and flavors, dual combinations are doing well," said Ron Cardey, CEO, BelPastry,
Omaha, NE. "Europeans like meat-and-cheese-filled
croissants, but tomato- and spinach-based flavors are
also in demand." BelPastry's offerings include a Gouda-

Current consumer
trends include
chocolate-filled
croissants. The technology for producing
filled croissants has
improved over the
years.
Rademaker USA

Tracking the trends
Mini - or micro - croissants are gaining in popularity
as consumers continue looking for satisfying snacks they
can munch on as they go about their day. The microcroissant trend, which started in Europe, is now making
its way across the ocean.
According to Eric Riggle, vice-president, Rademaker
USA, Hudson, OH, a European breakfast traditionally
included a full-size, 3-oz croissant, but that is changing. "Today, everything in Europe is mini - 15- to 20-g
croissants," he said. "It's becoming a trend in North
America. Instead of putting a couple of big croissants in
a package, bakers are packaging four, five or six mini-

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