bake - March/April 2023 - 26

" I foresee a lot of folks venturing
into the comforting and fun twists
on Americana comfort breakfasts. "
Chef Paola Velez
Velez admits that " one thing I am really excited about
right now is the Most Oreo Oreo. It's an Oreo cookie
mixture of cream filling and actual Oreo pieces. I'm a
double stuff thin Oreo kind of girl. We made an Oreo
cookie ice box cake for Selena + Chef (HBO screening
season 4, episode 9), starring Selena Gomez.
Velez is a savory trained chef and Cordon Bleu graduate
who believes it's really fun to see all the unique flavor
combinations.
" Before we were kind of into it. Now it's become the
standard, " she points out. " Lemon and rosemary is now a
standard flavor. I recently created a tart with strawberry
and parmesan. There is lot more to be done with Americana
desserts. Iconic flavor notes. Vanilla wafers into fine dust.
Think outside of the box with things we find comfort in.
Find the nostalgia. Gen Z wants something different. "
Innovative mashups
JJBakes & Co. is located within Falls City Market at
the Omni Louisville (Ken.) Hotel and offers a variety of
in-store only desserts ranging from French macarons,
assorted cookies and brownies, blondies, and assorted
breakfast items, which change seasonally.
" The pandemic brought back nostalgic memories to
lot of people, in a new modern way, " she says. " Dietary
restrictions using natural dyes, gluten free and dairy
free. Going so far as including things like proteins - so
someone does not feel as guilty about eating dessert. I
do a lot of wedding cakes, and there is a lot of vintage
presentation. "
Joseph grew up with her mother making wedding
cakes at home. Now she sees a lot of vintage piping,
cakes with a vintage flair to them.
" I guess the 90s are vintage now, " Joseph says. " People
are wanting something that reminds you of growing up.
The flavors of home. "
She loves the partnership with Mondelēz International
Foodservice and continues to push the creative envelope.
" I'm 32 now, and I wear a lot of colorful aprons, " Joseph
says.
" All of a sudden, pastry chefs are bringing chocolate
chip cookies into fine dining restaurants. We want to be
transported back to our childhood. "
One flavor she adores is Fruity Pebbles. She makes a
very sweet macaron with Fruity Pebbles on top and in
the filling. It's almost like cereal milk.
And then there's sweet and savory, which she points
out appeals to everyone. Plated desserts and bonbons.
Having the savory and sweet to just makes sense to
her. It's balance.
" We are a foodie city, " Joseph says of Louisville. " I've
seen a lot of nostalgia in my bakery. "
More to explore
Other influential trends identified in the Mondelēz
International Foodservice project include the following:
Nostalgia Gets A Glow Up: Maeve Rochford, owner and
26 < MAR-APR 2023 | bakemag.com
PAOLA VELEZ/ MONDELEZ FOODSERVICE
http://www.bakemag.com
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