Desserts have always been about indulgence, but in 2025 they play a bigger role than ever before. Consumers are seeking memorable moments – whether that’s an indulgent finish to a meal, an afternoon treat or a free-from option that means no one misses out. For operators, the challenge lies in delivering consistent quality while managing labour shortages, rising costs and growing demand for inclusive, on-trend flavours.

So how can chefs keep their dessert offering both practical and inspiring?

The Rise of Freezer-to-Table Desserts

One of the biggest trends shaping foodservice this year is the shift towards freezer-to-table innovation. More chefs are recognising that frozen doesn’t mean compromise – it means flexibility. Longer shelf life reduces waste, portion control helps with margins and ready-to-serve products free up valuable kitchen time.

This approach also gives operators a creative base: a cheesecake or roulade that’s consistent in quality can be dressed with seasonal fruits, sauces or garnishes to create a unique menu signature without the labour-intensive prep.

Meeting the Demand for Free-From Indulgence

Consumer expectations have changed. Gluten-free and plant-based desserts are no longer niche – they’re expected as part of any modern menu. Research shows that diners are more likely to return to venues that offer inclusive desserts, especially when those options feel just as indulgent as the classics.

• The UK vegan dessert market is forecast to more than double, from around £100m in 2019 to nearly £225m by 2027, growing at around 10% each year.
• The UK gluten-free desserts market is expanding at around 8–9% annually, expected to rise from roughly £140m in 2024 to over £230m by 2030.
• Meanwhile, dessert culture itself is booming — with nearly 700 dessert parlours now trading across the UK, the sector is worth more than £500m, reflecting the rising demand for afternoon treats and social indulgence.

To meet this demand, Waldron’s Patisserie has developed a new line of gluten-free cheesecakes designed to be both freezer-stable and versatile:

• Gluten Free Yuzu, Elderflower & Hot Honey Cheesecake – balancing citrus brightness, floral notes, and a touch of gentle heat for a modern flavour profile.
• Gluten Free Black Cherry, Sour Cherry & Belgian Chocolate Cheesecake – rich fruit meets premium chocolate for a nostalgic yet elevated twist.
• Gluten Free Brown Sugar & Smoked Salted Caramel Cheesecake – bold and distinctive, playing into the rising popularity of smoky-sweet pairings.

Each is freezer-to-table, giving operators the ability to reduce waste while still offering on-trend desserts that spark guest interest.

Inspiration for Chefs

Frozen desserts can act as a canvas for creativity:

• Cheesecakes can be elevated with fruit coulis, chocolate curls, or even a drizzle of hot honey to tie into seasonal menus.
• Profiteroles can be transformed into centrepiece towers with sauces and toppings, ideal for sharing.
• Roulades plated with sorbet quenelles or coulis provide a banquet-ready finish.
• Individually portioned desserts fit perfectly into the grab-and-go market, meeting demand for indulgence on the move.

By starting with a consistent frozen base, operators can customise presentation and flavour pairings, adding value and creativity without extra prep time.

Staying Ahead of the Curve

The dessert occasion is no longer confined to the end of a meal. Afternoon indulgence, free-from inclusivity and shareable showstoppers are reshaping menus across foodservice. Operators who adapt to these expectations – while controlling cost, consistency and waste – are best placed to thrive.

Frozen desserts provide the tools to meet these challenges head-on: flexible formats, trend-led flavours and the consistency needed to keep both chefs and guests satisfied.

Elevating Menus with Waldron’s Patisserie

By blending timeless favourites with forward-looking innovations, Waldron’s Patisserie helps chefs create desserts that work operationally while delighting guests. For operators, it means menus that stay relevant, profitable and memorable.