CONTINUED OPPORTUNITY
As spring turns to summer, cafés need desserts to do something slightly different. Customers still want indulgence but they are looking for options that feel fresher, have a lighter texture and are more in tune with the season. This creates an opportunity to move beyond heavier, winter-style puddings and introduce colour, seasonal flavour and a greater sense of occasion, without adding unnecessary complexity in the kitchen.
The wider café opportunity remains strong, with Lumina Intelligence forecasting the UK food-to-go market to reach £24.9 billion in 2026 and rise to £27bn by 2029.¹&² Its analysis also identifies coffee shops and cafés among the channels set to achieve market share growth over the longer term, underlining the continued opportunity for relevant, occasion-led menus. In warmer months, however, the strongest performers are often those that balance indulgence with freshness, rather than simply richness.
That seasonal shift is most evident in flavour and texture. Summer in 2026 leans into brighter fruit profiles and sharper notes, with peaches, rhubarb, berries and citrus all helping desserts feel more seasonal and less heavy.³&⁴
QUESTION OF CONTRAST
Texture is also a priority. Meringue-based desserts work particularly well in this space because they bring lightness, visual appeal and enough indulgence to still feel like a proper treat but without the weight of hotter sponge puddings or richer winter desserts. They also lend themselves naturally to fruit inclusions and subtle cocktail-inspired flavour cues, which can help cafés give the dessert menu a more contemporary, seasonal feel.
That is where products such as Menuserve Strawberry & Prosecco Roulade and Peach Bellini Roulade fit naturally into the conversation. Both reflect the move towards lighter, fruit-led summer desserts, while also offering a practical thaw-and-serve format that supports portion control, consistent presentation and easier service during the lunch and afternoon trade.
Operational ease matters. With a recommended yield of 10 portions per roulade and a simple thaw-and-serve format, this introduces a more polished, seasonal dessert style without labour-intensive prep, while still supporting consistent portioning and minimising waste.
The wider lesson is that summer desserts do not need to be stripped back or overtly health-led to feel right for the season. More often, the answer lies in contrast: fruit against cream, lighter textures against richer notes and flavours that suggest freshness and occasion in equal measure. Strawberry-led desserts can carry the menu through late spring and early summer, while peach, citrus and other brighter fruit profiles help keep the offer fresh as the season progresses.
Formats such as roulades allow operators to introduce a seasonal feel without adding heavy prep or unnecessary waste, making them a practical way to refresh the lunch and afternoon trade while maintaining service consistency.
Four ways to make summer desserts work harder
- Shift towards fruit-led, lighter-feeling desserts that suit spring and summer trading.
- Meringue-based formats to bring texture, visual appeal and a more premium finish.
- Seasonal flavour cues such as strawberry, peach and citrus.
- Simple thaw-and-serve, portion-controlled formats.
- Lumina Intelligence, UK FTG M’kt Rep 2026.
- LI UK Eating Out M’kt Rep 2025.
- Comelle/Wholesale Mgr, Soft Serve Forecast 2026.
- Puratos Taste Tomorrow, Hottest patisserie trends ‘26.
