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What are Austin's next big desserts? Local experts weigh in

September 22, 2014

The culinary world is defined by trends. In 2013, it was all about going gluten-free, mile-long cronut lines, retro desserts, inspired ice cream, an emergency Sriracha shortage, pickling anything and everything, and vegetable forward entrees. 2014, too, has presented its share of delicious trends, including ramen, house-cured meats, fermented dishes and more. But just what is 2014's signature dessert?

CultureMap asked a handful of Austin pastry chefs to weigh in on the next big dessert trend. Some of their selections may surprise you.

Pudding — Callie Speer, pastry chef of Swift's Attic

Texas has bestowed a great deal of culinary influence beyond our borders, and as a result, traditionally Southern desserts like pudding are taking hold in culinary meccas like New York and San Francisco. “I think as Southern food has become more and more prevalent [and] so have Southern-style desserts. People really love sweets that take them back to their childhood, and I think that is why we still see a lot of cereal milk and other nostalgic desserts on menus,” Speer says. “We've seen a lot of puddings this year. From bread puddings to regular old-fashioned puddings, throwback desserts are still thriving. Momofuku Milk Bar in New York is doing frozen pudding pops right now during the last hot days of summer, and when Erica Waksmunski was still at Congress earlier this year, she did a fried butterscotch pudding with tangerines and cocoa nibs that was pretty stellar.”

Speer has even created her own risqué rendition of pudding. “The Bitch Puddin' at Swift's Attic got a lot of attention this year mostly for its name, which is after a character on Cartoon Network's Robot Chicken. The dessert is my take on banana cream pudding made with malted chocolate stout, hazelnut beer brittle and banana bubbles.”

  • 315 Congress Ave.
  • Austin, TX 78701
  • 512.482.8842

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