At the recent edition of Salon du Chocolat et de la Pâtisserie Riyadh, a panel discussion was held to uncover pastry and chocolate’s latest trends and innovations.

Indeed, the talk, held in collaboration with the Saudi Elite Chefs, delved into themes of innovation, sustainability, consumer trends and professional development in Saudi Arabia’s pastry and chocolate sectors. The expert panelists included Mohammad Al-Gwaiz, CEO of LEVO Chocolatier; Turki Alsabbar, co-founder and CEO of La Vanoise; Steve Thiery, executive pastry chef of Pierre Hermé at Four Seasons Hotel Riyadh; Omar Sartawi, food artist and molecular gastronomist at The Alchemist; and Thomas Bouledin, executive chef consultant at Thomas Bouledin Consulting.

The insightful conversation, moderated by Cédric Bolatto, director of business and partnership development at La Vanoise, revealed several significant points.

Consumer demand and market adaptation

Over the past decade, Saudi consumers have embraced premium, ethical and sustainable chocolate products, requesting more information about ingredient origins, cocoa content and fair-trade practices.

Al-Gwaiz emphasized the importance of continuous R&D to stay ahead in a dynamic market. He stated that by exploring new techniques and ingredients, the company balances rising cocoa costs while maintaining innovation and quality. Indeed, LEVO’s Saudi roots and local understanding enable rapid adaptation to changing consumer tastes, leveraging opportunities from Saudi Vision 2030 and the kingdom’s growing tourism industry.

Emerging trends in pastry and chocolate

Alsabbar, who noted a remarkable consumer shift toward natural and clean-label products, highlighted the rapidly evolving landscape of pastries and chocolates in Saudi Arabia. This trend coincides with the rising popularity of wellness-focused chocolates with lower sugar content and unique flavors such as saffron and rosewater. He also stressed the importance of personalization in product offerings as consumers look for tailored experiences and mentioned how the Saudi Vision 2030 initiative is significantly shaping the country’s culinary scene by blending traditional flavors with modern trends. Indeed, this fusion enhances the local market and strengthens Saudi Arabia’s presence on the global culinary stage.

Innovations in pastry creation

At Pierre Hermé, innovative techniques replace traditional ingredients like butter with alternatives such as cacao butter, almond milk and chicory fiber, ensuring the same taste and texture. Thiery emphasized ingredient research over equipment as the key to transforming recipes into healthier, more sustainable creations. He added that gourmandise raisonnée maintains indulgence while meeting modern consumer expectations for healthier desserts.

Training and professional development

Bouledin called for public culinary schools to make professional training accessible to all Saudis, addressing the rise in demand for local talent in the pastry and chocolate industries.

Partnerships with renowned culinary schools can help elevate training standards. Bouledin stressed the importance of passion and teamwork in fostering the next generation of chefs. Comprehensive training programs that combine technical skills with creativity are essential to meeting the growing expectations of the Saudi market.

Culinary art and cultural integration

Transforming traditional Saudi dishes, such as jareesh, into modern creations, Sartawi blends cultural heritage with contemporary techniques. He emphasized that food encapsulates geography, history and culture, uniquely connecting Saudi traditions with global audiences. He also spoke about integrating molecular gastronomy to elevate chocolate in haute cuisine and artistic gastronomy.The panel underscored Saudi Arabia’s potential to become a global pastry and chocolate innovation hub. By blending cultural heritage with cutting-edge techniques and fostering professional development, the kingdom is poised to redefine its culinary identity on the world stage.