There are always projections that the cupcake fad will wind down, and that pie could be the new doll of the dessert industry. Thoughts?
The cupcake fad, I’ve finally realized, will never die. Cupcakes are just too seductive. Much as I do love pie, and think the pie trendlets are fun, I don’t think it has quite the staying power of the cupcake. Pies require a commitment—unlike a two-bite treat.
What’s trending for foodies?
Some of my favorites: sprouted things. I’d seen sprouted legumes, grains and breads in the market. TruRoots has incredible sprouted lentils—they’re ready in 5 minutes and super healthy! I’m not sure if this is just wishful thinking, but I’m seeing a lot of alternate meats like goat and rabbit on restaurant menus and I’m hoping they’ll turn up in home kitchens, too. They’re often sustainably raised and they’re healthy for you, too. We’ve seen cocktail kegs at bars—so instead of mixologists making drinks on at a time, the drinks are on tap. One example is Tavernita in Chicago. And we’ve seen a lot of innovative bakeries.
How do you see the local food movement evolving or devolving?
The local food movement is only going to grow and evolve in the coming year(s). As consumers become more attuned to where their food comes from, they will want to buy local. That in turn will help farmers’ businesses grow and change. There’s only more interesting local food ahead!