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Well-known pastry chef and chocolatier Kirsten Tibballs reveals three of the world’s hottest bakery innovations.

The baking industry is constantly evolving, experimenting and growing, which makes it one of the most exciting industries to be a part of.

Having travelled the globe throughout my career, I’ve had the opportunity to meet the finest pastry chefs and visit some of the world’s best patisseries.

It brings me such joy to see how far the industry has come and the level of creativity from pastry chefs both on a national and international scale.

This year it’s all about innovation.

It’s impressive to see the use of classic and modern flavour combinations as well as vibrant colours, leaving no boundaries to creativity.

In what has been an exciting start to the year, I want to highlight some key trends that you can look forward to in 2017.

1. Croissant & Danish

Viennoiserie will never disappear and this year it has been reinvented with the use of textures and beautiful fillings such as custards and creams.

Pastry chefs have been exploring laminating techniques to achieve croissants with laminated colours and Danishes comprised of light and fluffy pastry – irresistible!

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2. Glazed Cakes

Mirror-glazing is transforming the face of cakes.

Not only is a shiny glaze visually appealing, it is surprisingly simple to achieve.

At Savour [Chocolate & Patisserie School] we’re constantly creating new adaptations of glazes in an array of bright colours and distinct flavours such as fruit and chocolate.

My personal favourite has to be the extraordinary spider glaze.

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3. Tart Trends

Tarts are the perfect example of a French patisserie classic that continues to be transformed.

Bakeries across the country are bringing a dramatic flair to tarts in all shapes and sizes.

As there is such a level of skill that goes into creating the perfect tart, from glazes to piping techniques and chocolate garnishes, they really allow you to push the limits of creativity.

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ABOUT THE AUTHOR: Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is an internationally respected pastry chefs and chocolatier. She teaches at Savour Chocolate and Patisserie School, which she founded in 2002.

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