Learn from us: Tips, Tricks & Trends

The development of global bakery trends continues to generate a wide range of product inspiration, from innovations in form and texture to increasingly complex flavour combinations. In many countries, bakery trends are no longer driven solely by visuals, but also by the exploration of texture, production techniques, and the more precise use of ingredients.

However, in practice, not all these trends can be directly applied to the domestic market. They often call for adjustment before they suit local preferences, consumption habits, and consumer characteristics. This adaptation is key to turn trends from mere inspiration to products that perform in the market.

According to Chef Galih Gumilar, products with strong, steady demand in the Indonesian market tend to be those already familiar across many cities. In the cake category, Swiss rolls, sliced cakes, ring cakes and marble cakes remain consistent favourites. Their flexible form allows easy development in flavour, appearance, and concept while staying recognisable to consumers.

In the bread category, sweet breads with a wide range of flavours, toppings, and distinctive shapes remain a favourite among consumers. In some cities, they also serve a social function – acting as gifts or offerings for special occasions. Bread holds a place in both everyday meals and local cultural practices.

Meanwhile, in the pastry category, croissants and Danish pastries are gaining traction among local consumers. Their appeal comes from the contrast between a flaky outer layer and a soft interior, paired with flavours that differ from traditional local pastries yet remain easy to enjoy daily.

Approaches to adapting trends for local preferences

When adapting global bakery trends, Chef Galih emphasises the need to first understand what local consumers prefer. Bread and cakes remain the most sought-after categories and often act as the core benchmark in the bakery industry. Wherever a bakery operates, these two items usually anchor the menu.

Cakes and breads often double as gifts or offerings, which raises the importance of appearance, presentation, and consistent quality.

To stay relevant, product innovation should follow current developments, whether in appearance, flavour variations, or presentation concepts. However, one aspect that must not be overlooked is texture. Local consumers tend to favour soft breads and cakes, making softness remains the base of product development, even when drawing from global inspirations.

Examples of global bakery trends adapted for the local market

Several examples of global trend adaptations commonly applied in the local market include:

1. Croissants and Danish pastries with local fillings

Croissants and Danish pastries commonly use classic fillings such as butter, almond, and custard. In Indonesia, the trend evolves with local favourites like chocolate, cheese, and chocolate–cheese combinations. This keeps the pastry’s European roots while matching local preferences.

2. Swiss roll cakes adapted into varied bolu gulung

Swiss rolls popular abroad are adapted locally into bolu gulung with flavours such as pandan, chocolate, cheese, and coffee. The form stays the same, while the flavours are adjusted to match domestic preferences.

3. Sweet breads with modern shapes

Global trends encourage exploring more eye-catching and playful bread shapes. In the Indonesian market, this translates into sweet breads with unique looks, while keeping the soft texture and familiar flavours that appeal to consumers.

How to maintain product authenticity amid innovation?

When modifying or developing new products, Chef Galih highlights the importance of understanding the core flavour profile you want to achieve. Innovation works best when it builds on the product’s original character.

Some practical principles include:

• Protecting the product’s softness and moisture throughout the baking process.
• Pairing new ingredients or flavours with fillings already familiar to local consumers, such as cheese or chocolate.

In this way, products feel fresh and innovative while staying true to their essential identity.

Production challenges and the role of the right ingredients

One of the main challenges in adapting global trends for the local market lies in maintaining consistent quality, product stability, and reliable production at scale.

This is where precise recipe measurement and the careful selection of ingredients come in. Chef Galih highlights FILMA^® products as a strong choice for consistent product quality. Its broad product range fits many bakery applications, giving bakers room to innovate while keeping flavours familiar to local consumers.

For example, FILMA® Prestige (Butter Blend Margarine) works well across a wide range of bread and cake creations, both sweet and savoury. FILMA® Puff Pastry is crafted to deliver crisp layers and premium-quality pastries. FILMA® also offers a full range of other products, which you can explore through our e-catalogue.

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