Sweet trends

Sweet trends

The Studio is preparing to attend Hotelex Shanghai for the third time!
UBM, the event organiser has given us carte blanche to showcase a fast growing sector on our stand – and we have chosen sweets! The trend for (BoulPat) bakery and patisserie products is both promising and international. We have been mapping it for the past four years.

New concepts are emerging every day. Some are inspired by existing brands and others by new methods of consumption, new target audiences or new technologies. So, given this huge diversity, how do you know what to focus on? (A single product or a variety on the teashop theme?) How do you adapt recipes to different cultures (given that not everyone likes crunchy textures)? How do you create a food concept that’s in line with the project holder’s business plan and human resources, and more importantly, their local culture?
To highlight the wide range of possible solutions and to show that there is no single answer, we designed three imaginary futuristic store concepts for a bakery, a patisserie and an ice-cream parlour. It’s possible to reproduce all three of the concepts we developed for Hotelex, based on global trends, with our architects and interior designers. Come and see them on our “Sweet Trends” stand.

Here’s an extract from our press release:
“In less than 10 years, millennials will account for 70% of annual spending power so the restaurant and catering sector needs to start adapting today.
In the final leg of its journey through time, Sylvie Amar Studio presents its vision for stores of the future, which incorporate millennial values and ideals: authentic, top quality, healthy and customizable products as well as “great stories”…

THE “BAKERYWISH” CONCEPT
Bakeries of the future will mainly sell leavened breads that will incorporate seasonal ingredients: spices, dried fruits, flowers, hibiscus, olives and tomatoes… Stores will comprise a corner for breads, sweet breads and patisseries as well as an open kitchen area for preparing sandwiches to order using the bread customers have just bought. A two in one concept, where the bakery is ideally positioned to make yours the best sandwich!

THE “GOURMET GALLERY” FOR PATISSERIE
Sylvie Amar Studio’s concept is for a store that offers 360° services – a place where customers can both buy and enjoy patisseries to their hearts’ content, any time. A click and go system will allow customers to view recipes online and to customize the topping to their taste, from a large selection of choices. Customers in stores will be advised on their choice of topping by a waiter-patisserie chef.

THE “SCOOPITOM” ICE-CREAM PARLOUR
Ice-creams will be served to order from a « scoopitom », a huge ice-cream dispenser located in the middle of an amazing, fast casual and brightly coloured store. Choice of flavours will include a wide range of hand-made seasonal “vegetal” ice-creams (basil, rhubarb, olive, rose, etc) without any artificial additives or flavourings. The ice-cream factory will contain a second bar that, in keeping with the ultra customization trend, will dispense toppings to order.

And since we will be focussing on gourmet experiences, we decided to approach some of partners to organise a different product tasting every day on our stand:
– Angelina, the famous Parisian teashop founded in 1903 by Mr Rumpelmayer, will present its well-known “Mont blanc” on 28th March
– Franck Deville, one of France’s creative patisserie chefs, will present his selection of sweet and savoury macarons on 29th March.
– and Shanghai’s Gastronomia (creation of food concepts) founded by Ugo Rinaldo (executive chef) and Duke Shi, will offer its patisserie of the day, on 30th March.

We look forward to seeing you in Hall W4, stand G17 from 28th – 31st March 2017.
Hotelex is THE international fair in China dedicated to hospitality equipment and supply – 2200 exhibitors,
16 000 professionnals visitors, 5000 overseas buyers, 250 000 m2 space with 18 halls.