FIKA: A New Standout Concept

The bakery sector is perpetually evolving, balancing tradition and innovation to address the demands of public health and shifting consumer expectations. Today, customers are looking for:

•    A creative, gourmet pastry offering that updates and enriches the classic croissant/pain au chocolat duo.
•    Pastries made with top-quality products.
•    A responsible pastry offering that’s healthier, less sweet and less fatty, but just as delicious.

Pastries – the next generation
With a fresh approach to colors, shapes and flavors, the pastry sector has undergone a transformation, with many professionals adding their own personal touch and sharing extensively on social media. Pastries have transitioned from traditional to trendy, gaining popularity through media exposure and serving as an important promotional tool for bakers. Once reserved for breakfast, they have now stepped out of their comfort zone to offer a new snacking solution that’s artisanal, creative… and profitable.

As the current success of babkas and cinnamon rolls shows, the pastry sector goes well beyond puff pastry items to encompass a variety of brioches, with different fillings, innovative shapes, and decorative elements. 

In Sweden, cinnamon rolls are typically enjoyed with coffee or tea, in a deep-rooted social tradition. This ritual – FiKa – embodies the values of sharing, enjoyment and relaxation that inspired us.

FiKa, an indulgent break
FiKa is inspired by the Danish pastry and the cinnamon roll, a type of pastry found in Scandinavia, especially in Sweden. It is traditionally enjoyed during a coffee break with a sweet snack. In Sweden, this indulgent moment is called FiKa!

It is more than just a break – FiKa is all about relaxation and fostering connections. It’s a chance to share a moment with friends, colleagues or family. FiKa is always widely appreciated and fosters stronger social ties. It’s so deeply rooted in everyday life that in Sweden it’s seen as form of art of living!

FiKa is an opportunity to gain a foothold alongside the great bakery classics, by offering a gourmet brioche in snack format.

Discover L’Ecole Valrhona Brooklyn’s 2025 Pastry & Viennoiserie classes:

May 6-8: Nature in Pastry with Mario Bacherini, Valrhona Pastry Chef
June 16-19: Pastry in Paris with Sebastien Trudelle, MOF Chef/Owner
August 5-7: Adaptive Viennoiserie with Edan Leshnick, Executive Pastry Chef Bread’s Bakery
September 16-18: Reimagining Afternoon Tea with Luke Frost, Valrhona Executive Pastry Chef North America