Small portions but huge success: minis are winning their spot in bakerys' market

In line with the development of snacking, miniature versions of sandwiches and sweet treats are finding growing interest. They allow you to treat yourself to guilt-free pleasure, with the advantage of having a lower face price than traditional formats. A craze that sounds like a challenge for craftsmen, their preparation being sometimes as costly in time and energy as traditional formats.

Bakers and pastry chefs are familiar with small formats: sweets, savoury ovens, mini pastries... Several of their emblematic references are available in this reduced size, in particular to meet the needs expressed by companies and festive events. The specific nature of the moments of consumption that were traditionally associated with these references has limited their development within craft companies... as well as the complexity they induce: due to the low mechanization of the most modest structures, employees have to work each part by hand, which makes the product much less profitable than a traditional format. The evolution of consumption patterns is profoundly reshuffling the cards. In the "State of Snacking" 2024 study, published by Mondelēz International, the rise of nomadic and unstructured eating habits is fully revealed. Globally, 62% of respondents (and even 71% of Gen Z) said they preferred small snacks throughout the day, rather than hearty meals. The trend is particularly marked among the youngest. Gen Z turns to snacking moments 2.51 times a day, which forms a virtual parity with traditional meals, consumed 2.57 times in a day. These habits are very different from their elders, who have a more structured relationship with food.

Full-scale innovations

The challenge is to address this need with adapted formats, without ever losing pleasure or greed. This is a subject taken seriously by the sector's manufacturers, who have multiplied innovations in this direction in recent years. At the French sweet food specialist Mademoiselle Desserts, the catalogue has been enriched with multiple references: "Baby Flan" (which is reminiscent of the principle of the famous  Portuguese pastel de nata), miniature flaky snails, a mini cookie called "Cookie cup" of 20 g, topped with a melting ganache (in a milk chocolate, speculoos and caramel version)... so many innovations that are deployed in the windows of the company's customers. The trend is also inspiring the most renowned chefs. On the occasion of the opening of his coffee shop at Printemps Haussmann (Paris 9th), Christophe Michalak unveiled a collective of signature mini-flans, available in five flavors (vanilla, chocolate, pistachio, pink raspberry, chestnut). The craftsman has gradually opened up the range to the rest of his brand. Beyond on-the-go consumption, this format responds to an individualization of tastes and eating habits, which leads to a decline in "sharing" products.

Adaptation in sweet or savoury mode

Pastry chefs are not the only ones who have to adapt to this environment. On the chocolate side, the same logic is made: traditional sweets and bars must now coexist with snack bars. "These products allow us to offer a wide variety of textures, with an ideal format and price for impulse purchases," says Damien Vétault, manager of the eponymous pastry shop in Angers (49). Coconut praline, lemon praline, peanut-caramel praline... His proposals, all weighing 50 g, combine the quality of the raw materials with the promise of a pleasure that is as intense as it is regressive. In the more traditional fields of savoury snacking, specialists in the subject have also addressed this need, which was initially very urban. At the high-end fast food chain Cojean, mini-sandwiches have been on the menu for a long time. Turkey, salmon rillettes - lime - pomegranate, mimosa egg - mushroom... The variations are as numerous as they are refined, and now accompanied by "egg buns", where the egg plays a key role in the heart of a small brioche bun.

Investing for success

To accelerate the deployment of such references without degrading the profitability of companies, investment in high-performance equipment is necessary. Maison Pignol, a well-known caterer in Lyon, has relied on two mini-tartlet go-getters to make these famous miniature pieces. Thanks to these machines, which automate the shaping of the dough and their baking, the company can make up to 1,000 pie shells of this type per hour. Another type of equipment that is becoming more and more common in laboratories are high-pressure waterjet cutters, more often known by the brands that market them - Watercut (Metronics Technologies) or ChefCut (Hydroprocess). Here again, it becomes possible to make hundreds of bites effortlessly: a dessert frame can be divided according to the program defined by the professional, both in square format and in original shapes. This does not only concern pastry, but also catering and chocolate making. By combining know-how, modern consumer trends and state-of-the-art equipment, companies in the sector can give an ever greater place to the needs of the industry. to small dishes.