#Italy #panettone #Rimini #superfood #Christmas 2025

2025 Christmas Dessert Trends

As the festive season approaches, the Sigep Observatory has unveiled exciting dessert trends for Christmas 2025. Held in conjunction with the Sigep World Expo for Foodservice Excellence in Rimini, Italy, this event showcases innovative offerings in the world of pastries, gelato, baked goods, chocolate, coffee, and pizza. In recent months, dessert consumption trends in Europe have seen a notable increase, with a 6% growth rate, highlighting the enduring appeal of sweet treats even amidst cautious spending habits.

Growing Popularity of Delicacies

According to Matteo Figura, Director of Foodservice at Circana Italia, a remarkable 3.2 billion desserts were indulged outside the home across five key European countries in just the past twelve months. This statistic reflects dessert's important role as a source of joy, which is particularly significant as consumers look for moments of pleasure to balance tighter budgets.

Luigi Biasetto, a renowned pastry chef and member of Relais Dessert, noted that there has been an impressive 28% rise in the sales of sourdough products compared to 2024. Notably, international markets such as New York and Hong Kong have experienced even more considerable increases, with growth rates of 40% and 80% respectively.

Innovation All the Way: Superfood Panettone

This Christmas, the trend leads to the introduction of a ‘superfood’ panettone featuring whole grain flour, seeds, thyme honey, and turmeric, developed through rigorous maturation testing to achieve perfection. This innovative twist on the beloved Italian Christmas cake is expected to resonate well with health-conscious consumers seeking nutritious yet indulgent options during the holiday season.

In a striking departure from traditional recipes, pastry chef Marta Boccanera has created a purple panettone made from whole grain flour, rich in anthocyanins. Enhanced with pistachio and wild strawberry cream, this dessert promises vibrant flavors and appealing visuals for the holiday table.

Favorite Flavors and Increased Online Orders

On an European scale, José Miguel Moreno, President of the Spanish Confederation of Pastry, noted the increasing popularity of panettone, particularly the pistachio flavor. Consumer behavior indicates families are purchasing their desserts earlier, with a noticeable increase in online orders that have begun to reshape the seasonal dynamics of the pastry industry.

Antonio Bachour, an influential pastry chef in the U.S., shared insights about the return to traditional flavors that consumers are eager to experience, interwoven with modern techniques. For Christmas 2025, he is developing desserts that bridge nostalgia and elegance, evoking cherished memories yet presented with contemporary flair.

Emerging pastry talent Denis Vagni from Rimini encapsulated the evolving dessert landscape, pointing out that panettone has become not only a rich and luxurious dessert but also one that invites personal touches. Customers enjoy customizing their treats—filling them with pistachio or salted caramel cream through the use of a pastry bag.

Conclusion: A Sensory Experience Awaits

As Christmas 2025 approaches, these innovations in dessert offerings highlight a significant trend that combines health consciousness with indulgence, tradition with modernity. With panettone being at the forefront of seasonal choices, consumers are in for a treat that nourishes both body and soul, reconnecting them with the spirit of the holiday season.



For more insights into these delicious trends, mark your calendars for the upcoming Sigep exhibition from January 16-20, 2026, where the future of foodservice excellence will be on full display.