Florals? For Spring? Ground-breaking." As villain Miranda Priestley points out in the movie The Devil Wears Prada, using florals in spring - whether in fashion or bakery - isn't exactly original. But introducing lesser-known florals in bakery presents an opportunity for trend-setting. Flavours such as rose, lavender and violet have been favourites for decades but interest in more unusual botanicals has boomed in recent years thanks, in part, to a surge in the popularity of gin and tonic. "This trend started to influence flavour innovation in the wider beverage category and now it's the turn of the bakery category as consumers start to prefer flavour over sweetness," believes Hugh Evans, marketing manager, Synergy Flavours.
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