KANSAS CITY, MO — As retail bakers enter Q4, where preorders come in fast and inventory space fills up even quicker, it can be tricky to add a little winter innovation to the menu.
Tricky, but not impossible.
With the help of a few new ingredients and a new approach to color theory, bakers are finding ways to bring innovative twists to their pastry cases. Take a look in Craft to Crumb’s Hot Takes.
Mint in Black: Also known as huacatay, black mint combines basil-like earthiness with hints of spearmint and pepper. This aromatic herb can add a touch of global gusto to any baked good where mint or cilantro is typically used.
Fruity + Spicy = Fricy: While not traditionally found in desserts, cayenne pepper is becoming a magic ingredient for bakers. A pinch of the spice adds subtle warmth and smoky depth to cupcakes, cookies, pies and fruit crumbles.
Tropic Like It’s Hot: Charring pineapple creates an almost entirely new citrus flavor. Bakers who find the just-right balance between tangy sweetness and caramelized heat are winning over adventurous customers.
Meet Cloud Dancer: Cloud Dancer, Pantone Color Institute’s “Color of the Year,” is trending for its absence of color. The minimalist white shade lends itself to visually refined desserts and elegant eats.
This story has been adapted from the September | Q3 2026 Craft to Crumb mini-mag. Read the digital issue here.
