Savoury or sweet pastries: two equally appetising options
Those who like the beach and those who prefer the mountain. Dog people and cat people. Some like heat and some like cold. Sometimes, you have to choose a side. Savoury pastries and sweet pastries can also stand opposed. Let’s explain why.
There are times when not taking a position means you are indeed taking a position. On some things there are doubts, yes; but in others, people don’t hesitate to choose one side or another according to their tastes, affinities or predilections. It’s true of many things in life and also of food. What to choose to satisfy a longing, savoury pastries or sweet pastries? It’s a good question and it has no easy answer.
The fact is that not everyone thinks the same way. Not only that: according to the study done by Consumolab (AINIA), belonging to one generation or another goes a long way to determining favourite flavours. So, this report states that younger consumers tend to prefer sweet followed by savoury. This isn’t so as people get older; in fact, as time passes, people tend to appreciate tart and bitter tastes more. Does anyone fancy a delicious croissant with pastry dough and filled with chocolate or ham and cheese? The answer will depend, in part, on their age.
Millennials, that is, the generation encompassing people born approximately between the early 80s and the mid-90s want sweet pastries. A chocolate puff pastry roll, a cream xuxo, a mini chocolate croissant, a cream napolitana… may be only some of their preferences, since more than 50% report they love a sweet taste. In fact, here’s an interesting fact: the sweet taste is one of the most widely by societies worldwide. No mean feat.
In the case of Generation X, on the other hand, there’s a greater balance between savoury or sweet pastries; while among Baby Boomers, people born after the end of the Second World War (1945) and the mid-60s, generally opt for savouries. For them, a good ratatouille empanada, a pastry with spinach pastry, or a sobrasada pastry are the big winners when it comes to choosing one flavour or another.
The science behind flavours
Beyond wanting to eat a pastry of one flavour or another, there are scientific aspects that explain in some cases why there are some foods we like more than others. For example, and according to some reports, one published by the specialist journal Pediatrics, maternal milk can establish certain tastes: if, during lactation, a women ingests a lot of carrot, the likelihood increases that the baby will like that food in the future too.
There’s also a social factor in this. Among children, for example, sweet is often equivalent to an irresistible temptation. Who could resist a doughnut, a chocolate cake or a chocolate croissant? Very few children could deny themselves the chance to try one of these products. However, a bitter taste, for example, tends to be associated more with vegetables.
There are similar situations among adults. Beer, coffee or peppers, for example, are bitter tastes than at certain ages are not as aggressive for the palate because it has been educated over time. They may also be associated with certain situations. This type of products, especially coffee and beer, are normally associated with leisure, enjoyment and pleasure.
Savoury pastries or sweet pastries? Don't settle for only one
For special events, for eating between meals, to eat at lunch or at dinner when you don’t feel like cooking; as a snack, as a lunch… The fact is that both savoury pastries and sweet pastries may be equally appetising options, although savoury pastries often fit better at certain times of day than sweet pastries, which is perhaps more suitable for breakfast for and afternoon snacks. According to Kantar’s studies, pleasure is the determining driver in the sweet pastry category becoming the main impulse buy. However, the savoury pastry category depends on the convenience factor because it’s practical and its consumption is versatile at any time of day and at all ages.
For this reason, you can’t afford to have a limited range of savoury pastries at your establishment. What’s more, today there is a multitude of flavours, formats and doughs you can use to differentiate yourself and satisfy the most demanding palates.
Puff pastry empanadas, mini empanadillas, napolitanas; tuna and tomato, cooked ham and cheese, black pudding, sobrasada with cheese, bacon, spinach and cheese...Perfect for those people (who’re often and know better what they want and what they don’t) who’re looking, above all, for a savoury flavour.
