Bakery Flavors

Bakery Flavors That Deliver The Same Experience Every Time

In bakery applications, consumers notice flavor immediately. A cinnamon roll that smells weak, a lemon bar that tastes flat, or a “vanilla” cake that might as well be plain will not earn repeat business. At the same time, real ingredients like spices, cocoa and fruit can vary by crop, cost and availability.

Northwestern’s bakery flavors are designed to bring consistency, efficiency and creativity to your formulas.

What Flavor Can Do For Bakery

• Reinforce real ingredients
  Use vanilla, cinnamon, lemon, orange or nut flavors to reinforce real inclusions and make them pop.

• Replace or extend expensive ingredients
  Enhance perceived cocoa, nut or fruit intensity without adding a large amount of fragile or costly raw materials.

• Enable seasonal rotations
  Quickly turn a base cake, cookie or pastry formula into multiple seasonal offers: pumpkin spice, apple cinnamon, gingerbread, birthday cake, red velvet and more.

Our flavors are suited for applications like cakes, cupcakes, cookies, muffins, pastries, fillings, icings and glazes.

Flavor Families To Build Around

Bakery menus usually center on a few core families:

• Vanilla and sweet cream

• Cinnamon, brown sugar and baking spice

• Chocolate and mocha

• Citrus and berry

• Nut and caramel

• Dessert concepts like tiramisu, cheesecake, s’mores, churro or apple pie

Using these as anchors, you can create a portfolio that covers everyday favorites and limited time offers without reinventing your base formulas.

Make Your Next Launch Easier To Execute

Whether you are a wholesale bakery, a retail chain or a CPG brand, a strong flavor toolbox can streamline innovation and protect quality.

Call to action:
See the full set of Bakery Flavor options that can support your next cake, cookie or pastry program.