10/09/2026
Diners now judge a bake by how it feels before they judge how it tastes.
Recent food trend research is clear: texture, not flavour, is becoming the main reason people order something again. Crisp, flaky, gooey, chewy... these are the words winning menus in 2026.
Lamination is where that texture lives. A crackly top, a soft centre, a bite that changes as you eat it. That contrast is exactly what a proper frozen-to-bake croissant or pastry is built to deliver, batch after batch.
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