KANSAS CITY, MO — Nothing signals a change in season quite like the items in a bakery case. Citrus-flavored pastries and fresh-berried croissants often indicate spring has arrived, but these classics may be taking a backseat to new flavors ushering in the period of brighter, warmer days.
Research from FlavorSum’s “2025 Seasonal Flavor Guide” released the top 10 for spring:
- Chocolate
- Blueberry
- Brownie
- S’mores
- Berry
- Chocolate and peanut butter
- Blueberry lemon
- Cherry
- Lemon and poppyseed
- Peanut butter
The guide also revealed five additional flavors expected to gain momentum — and favor — with customers:
- Coconut lemon
- Dark chocolate and sea salt
- Blueberry muffin
- Chocolate espresso
- Confetti
Ahead of the Curve
A few bakers are already hopping on these newcomers, bringing the “flavors to watch” to the forefront of their spring menu. Loquat Bakery in San Francisco offers a chocolate cake with espresso buttercream but elevates the cake with locally made espresso from Four Barrel Coffee and coffee liqueur from St. George Spirits.
Along the same line, Dolce Bakery in Prairie Village, KS, offers a flourless chocolate espresso torte featuring dark Belgian chocolate and bold espresso, finished with a chocolate ganache pour. The torte caters to more than just the gluten-free community, but also customers seeking treats made alternatively and in accordance with specific dietary preferences.
The confetti flavor provides a sense of whimsy and celebration with vibrant colors and sprinkle-filled essence. With its versatility and distinct taste profile, confetti is well-equipped to gain traction within the baking segment, but bakers nationwide are already leading the charge on this trend.
In Philadelphia, Crust Vegan Bakery switched up the traditional confetti application by incorporating it into a sweet and salty treat. The bakery gave its rice crispy treats a twist by adding Funfetti sprinkles, sea salt and potato chip pieces. Additionally, Librae Bakery in New York crafted a Funfetti croissant layered with confetti sprinkles and topped with vanilla frosting.
In the Lemon Light
Taking advantage of the No. 1 flavor to watch, New York’s Betty Bakery’s menu includes Lemon Coconut bars: baked lemon curd with a sprinkle of coconut flakes on a shortbread crust. Mariposa Baking Co. in Oakland, CA, created Coconut Lemon squares using layers of toasted pecans, coconut flakes and brown sugar for a gluten- and dairy-free treat with a hint of sweet citrus.
S’mores for Spring
While traditionally associated with summer nights around a campfire, S’mores is quickly becoming a popular spring flavor due to its nostalgic and comfort-inducing attributes. Customers seek the cozy taste of S’mores to celebrate — and garner excitement for — the upcoming warmer months.
Spilt Milk Pastry in Oak Park, IL, hops on the No. 4 S’mores trend — a flavor profile also gaining traction for the fall season — by shifting the classic campfire treat into pie form. Featuring dark chocolate ganache inside a homemade graham cracker cookie crust and toasty marshmallow topping, this pie is drizzled with dark chocolate ganache and topped with chocolate crispies. (At press time, the pie was sold out.)
Seasonal tastebuds are an evolving target. While classic flavors certainly won’t disappear, bakers who balance the duo of traditional tastes with new, fresh flavors will draw the eyes — and dollars — of those seeking a change of scenery. Crafting a product case that caters to both preferences can generate baker buzz and switch up business tactics to draw customers in as they celebrate the new season.
