{"id":24649,"date":"2025-10-17T09:34:33","date_gmt":"2025-10-17T07:34:33","guid":{"rendered":"https:\/\/www.unipatis.fr\/trends\/"},"modified":"2026-01-07T16:45:26","modified_gmt":"2026-01-07T15:45:26","slug":"trends","status":"publish","type":"page","link":"https:\/\/www.unipatis.fr\/en\/trends\/","title":{"rendered":"Trends"},"content":{"rendered":"\t\t
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Discover the latest pastry trends and our expert advice on how to make the most of your creations.<\/p>

At Unipatis, we support artisan bakers with innovative ingredients and tried-and-tested recipes to make every dessert an unforgettable experience.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\n\t\t\t\tMANGO-LIME CRISP\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t2 June 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"Trompe-l'oeil<\/div>\n\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tTrompe-l’\u0153il Fruits en P\u00e2tisserie: When Art Meets Taste\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t21 April 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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Over the past few years, trompe-l’\u0153il fruits have gradually conquered pastry shop windows. These creations, which imitate real fruit-a strawberry that isn’t, a deceptively perfect cherry, a chocolate blueberry-fascinate because they play on surprise and contrast between what you see and what you taste. Beyond the visual effect, they represent<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\"Unipatis<\/div>\n\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tEaster 2026: Chocolate Trends That Revolutionize Tradition\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t2 March 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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The artisan chocolate industry is entering an era of transformation. While the Easter egg remains an unavoidable symbol, its conception is evolving under the impetus of consumers seeking authenticity, memorable experiences and environmental awareness. Discover the accessible trends that will redefine Easter chocolate in 2026. Easter eggs: trends for 2026<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\"Unipatis<\/div>\n\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tTiramisu reinvented: 4 trendy presentations to seduce your customers\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t2 March 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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An iconic Italian dessert that’s light, timeless and comforting, tiramisu is now available in modern, creative formats that appeal to all generations. At Unipatis, we offer innovative tiramisu recipes in strawberry-basil and pistachio-kadaif flavors, presented in 4 trendy formats. These new presentations bring freshness, gourmandise and modernity, without ever betraying<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\"Galette<\/div>\n\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tBeyond Frangipane: 8 Crunchy Toppings for Galettes des Rois 2026\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t2 March 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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5\u20ac frangipane cake in supermarkets? It’s impossible to compete in this field. In 2026, artisan patissiers who sell their galettes for \u20ac25-30 are betting on textural innovation: the crispness that makes customers fall in love with them and justifies the premium price. Why Crunchy Changes Everything Pastry trends for 2025-2026<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\tProfessional Chocolate Sauce: How to make your Profiteroles a success in the brewery\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t2 March 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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Profiteroles remain the star dessert of French brasseries, accounting for 30 to 40% of dessert orders. But the success of this classic depends on one crucial element: the chocolate sauce. Find out how to choose and use a professional sauce to guarantee quality, consistency and profitability in continuous service. Why<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\"UNIPATIS<\/div>\n\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tWhat to do with your fillings and crisps after the Yule logs? Gourmet ideas and recipes\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t9 December 2025\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yule log season is in full swing, and your laboratory is full of crunchy fillings and chocolate fillings. Anticipate the post-holiday season now! Unipatis, a French manufacturer of pastry ingredients for over 40 years, gives you its best ideas for turning your stocks into sales opportunities from January onwards. Avoid<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t4 White Finishes, 1 Single Objective: Simplify Your Everyday Life and Bluff Your Customers\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
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As you know, a failed icing means a log that has to be redone at 10pm on Christmas Eve. A successful icing means a customer who takes out his or her phone to take a photo before even tasting. At Unipatis, we don’t sell you dreams, we give you solutions<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\"gelatin<\/div>\n\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tGelatin Sheets vs Powder Mix: 5 Reasons to Switch to Gelling Preparations\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
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In the patisserie workshop, certain habits persist by tradition rather than logic. Sheet gelatin is one of them. Yet UNIPATIS gelling powder mixes offer considerable advantages for demanding pastry chefs. Here are 5 concrete reasons to adopt this alternative. Eliminate a HACCP Critical Point in Your Workshop Soaking gelatin sheets<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\"praline<\/div>\n\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tCoated Pecans: The TikTok Trend for Autumn 2025\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t6 November 2025\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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Discover the latest pastry trends and our expert advice on how to make the most of your creations. At Unipatis, we support artisan bakers with innovative ingredients and tried-and-tested recipes to make every dessert an unforgettable experience. The New Viral Phenomenon Coming to France After Dubai chocolate caused a sensation<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\tAlternative B\u00fbche de No\u00ebl: 5 Desserts Tendance 2025 for Artisans P\u00e2tissiers\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
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The Yule log remains the star dessert of the festive season, but more and more customers are looking for alternatives to the Yule log to vary their pleasures or meet specific needs: individual formats, lighter desserts, original presentations. For artisan patissiers, diversifying their Christmas offer with alternative creations represents a<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\"Unipatis<\/div>\n\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tProfessional Mirror Glaze: -made or Ready-to-use? [Artisan’s Guide 2025]\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t6 November 2025\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mirror icing has become a must-have in modern patisserie. This high-gloss finish enhances your entremets, logs and iced desserts with a spectacular visual effect. But faced with the complexity of homemade recipes and time constraints in the laboratory, more and more craftsmen are asking themselves: should they make their own<\/p>\n\t\t<\/div>\n\t\t\n\t\t-made or Ready-to-use? [Artisan’s Guide 2025]\" tabindex=\"-1\" >\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\"Forage<\/div>\n\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tHow to offer Dubai-style creations without wasting time? Our Kada\u00eff Pro Filling\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t17 October 2025\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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Discover the latest pastry trends and our expert advice on how to make the most of your creations. At Unipatis, we support artisan bakers with innovative ingredients and tried-and-tested recipes to make every dessert an unforgettable experience. The Dubai Phenomenon: An Opportunity… But A Challenge Since 2024, Dubai chocolate has<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\tYule logs 2025: The must-have trends for pastry chefs\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t17 October 2025\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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The end-of-year celebrations of 2025 promise to be exceptional for artisan patissiers! Between a return to basics and textural innovations, this festive season offers many opportunities to stand out and seduce an increasingly demanding clientele. Discover the trends that will mark the end of the year and how Unipatis products<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\tRevolutionize your festive creations with the new Crispie Chocolat Pralin\u00e9 Lait Riz Souffl\u00e9\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t17 October 2025\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t
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Innovation for perfect texture At Unipatis, we know that the success of an entremet or pastry relies on the harmony of textures. That’s why we’re proud to present our latest innovation: Crispie Chocolat Pralin\u00e9 Lait Riz Souffl\u00e9, a revolutionary filling that will transform your professional creations into true sensory experiences.<\/p>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\tRead more \"\t\t<\/a>\n\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover the latest pastry trends and our expert advice on how to make the most of your creations. At Unipatis, we support artisan bakers with innovative ingredients and tried-and-tested recipes to make every dessert an unforgettable experience.<\/p>\n","protected":false},"author":12,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-24649","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nTrends - Unipatis<\/title>\n<meta name=\"description\" content=\"Discover pastry trends 2025: professional mirror icing, alternative desserts, coated pecans. Expert advice and innovative recipes for artisan patissiers!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.unipatis.fr\/tendances\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trends - Unipatis\" \/>\n<meta property=\"og:description\" content=\"Discover pastry trends 2025: professional mirror icing, alternative desserts, coated pecans. 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