An increasing number of establishments are adding a pastry section dedicated to freshly baked goods, such as brioches and croissants, and are abandoning packaged products in favour of offering higher quality items.

But that's not all, as many of these establishments have added artisan gelato to their menus, offering a fresh and versatile option.

This new trend opens the door for ice cream parlours and patisseries that want to expand their summer offerings, or even create a seasonal (or mobile) point of sale.

How could you ride the wave of the moment?

1️ Add a summer ‘beach’ line

Take advantage of summer. Offer a seasonal range of baked goods, leavened products, single portions and sweet/savoury snacks to take away.

2️⃣ Offer breakfast and snack combos, such as ice cream and bakery items

Brioche filled with ice cream, spoon desserts, affogati and ice cream biscuits make breakfast on the beach an all-round sensory experience.

 

 

From the beach club in the Marche region, which offers overnight accommodation and prepares fresh bread and pastries daily...

... to Castiadas in Sardinia, where a family of former bakers has transformed their beach resort into a veritable boutique of taste, offering biscuits, cakes and artisan bread.

This trend is becoming increasingly popular among businesses in the sector.