Grab your oven mitts. It’s a good time to be a baker. People drive in from neighboring states to buy Braxton’s cakes! 

New bakeries pop up. Online reviews inspire “bakery tourism.” Pastry pilgrims make long drives for food that earns high marks. 

What does it take to be a prized baker? Know what’s in demand. People savor treats from around the world. 

Winning French items include croissants, eclairs, and macarons. (Those are airy cookies made with almond flour and egg whites.) 

Italy boasts ricotta-filled cannolis and zeppoles. (Light donuts dusted with powdered sugar hit the spot.) 

Spain taught us to indulge in churros. (Sugar and cinnamon top these fried dough pastries.) The Middle East made baklava famous with its flaky layers filled with honey and chopped nuts. China and Taiwan’s mooncakes have dried lotus seeds or beans blended into a paste with golden syrup. 

As for Americans? We devour apple pie and chocolate chip cookies.

Dessert lovers are willing to pay more for quality food. Some call this the “lipstick effect.” It claims that people spend more on smaller, luxury items even when money is tight. Like lipstick—or a $6.00 homemade scone. 

Some folks are on the lookout for healthful food. They crave gluten-free and low-sugar options. Many prefer morsels with simple, organic, local ingredients.

Millennials flock to bakeries. These 29- to 44-year-olds like to explore new foods. Bakers with fresh and unique recipes attract curious eaters. 

America’s bakers hope to inspire young people to pursue careers in the kitchen. 

Do you like to bake? What new spin might you put on a classic croissant or mooncake recipe? The world awaits your ideas!