Butter Boards, Crookies, and the Next Big Baking Trends for 2025
If there’s one thing I know about bakers (myself included), it’s that we can never resist a good trend. Whether it’s perfecting the art of sourdough, creating Instagram-worthy cakes, or trying out some bizarre hybrid pastry that actually works, we bakers are curious souls. And let me tell you, 2025 is bringing some absolutely delicious, over-the-top, and (thankfully) approachable baking trends to life. From viral TikTok creations to bakery experiments that have exploded across social media, it’s time to grab your apron and dive into the trends that are going to define this year’s baking adventures.
Let’s talk about crookies, butter boards, and why flavor innovation is the name of the game in 2025.
1. The Crookie: The Love Child of Croissants and Cookies
Move over cronut, there’s a new hybrid in town. The crookie (croissant + cookie) is exactly what it sounds like: a croissant dough layered and folded to buttery perfection, with a soft, gooey cookie center nestled inside. Think of it as the love child of flaky French pastry and your favorite chocolate chip cookie—and yes, it’s as addictive as it sounds.
Why is the crookie trending? Simply put, hybrid pastries are having a moment. First came the cronut (croissant + donut), then the cruffin (croissant + muffin), and now the crookie. Bakers and pastry chefs are pushing the boundaries of what’s possible with laminated dough, and the internet is eating it up—literally.
If you want to try your hand at crookies, here are a few tips:
Start with pre-made croissant dough. I won’t tell if you cheat; laminated dough is hard work! Use a high-quality frozen option to get started.
Use a stiff cookie dough. You need the dough to hold its shape inside the croissant layers without melting into a puddle.
Experiment with fillings. While classic chocolate chip works like a charm, try peanut butter, Nutella, or even cookie butter for a twist.
Use French or Italian flour. The quality of European flour makes a noticeable difference in laminated dough, offering a softer texture and better flavor.
Pro Tip: Brushing the crookie with a little egg wash and a sprinkle of sugar before baking gives it an irresistible golden finish.
2. Butter Boards, But Make Them Sweet
Ah, butter boards. You’ve probably seen them on Instagram or TikTok already: a beautifully spread slab of soft butter decorated with herbs, spices, and drizzles of honey, all ready to be swiped up with crusty bread. While the savory version had its moment in 2024, 2025 is here to take butter boards to a whole new level with sweet butter boards.
Imagine this: whipped cinnamon butter sprinkled with crushed graham crackers, swirls of Nutella, and a few artfully placed chocolate chips. Or picture strawberry butter topped with fresh berries, white chocolate shavings, and a dusting of powdered sugar. These boards are not only delicious, but they’re also beautiful—perfect for a brunch spread or dessert platter.
Here are some sweet butter board combos to try:
Cinnamon Swirl Dream: Whipped butter, cinnamon, brown sugar, and crushed snickerdoodle cookies.
Berry Bliss: Strawberry butter, fresh berries, a drizzle of honey, and white chocolate curls.
The S’mores Board: Cocoa butter, marshmallow fluff, graham cracker crumbs, and chocolate drizzle.
Why Sweet Butter Boards Work: They’re easy, customizable, and a showstopper. Plus, they pair perfectly with biscuits, scones, or even flaky croissants. Use French or Italian flour when baking the scones or croissants to ensure a light, buttery texture.
So next time you’re hosting friends (or just treating yourself—no judgment), whip out the butter board. You’re welcome.
3. Unexpected Flavor Twists: Miso, Yuzu, and Beyond
While croissants and cookies are fun, let’s get serious about flavor. If there’s one trend making waves in 2025, it’s the rise of bold, unexpected ingredients in baking. We’re seeing a shift toward global flavors, savory-sweet combinations, and punches of citrus and umami that make desserts more exciting than ever.
Here are a few trending ingredients to experiment with:
Miso: This fermented soybean paste adds an umami kick to cookies, caramel, and even brownies. Miso balances sweetness beautifully, creating rich, complex flavors that linger on the palate.
Yuzu: A bright, floral citrus fruit popular in Japanese cuisine, yuzu is popping up in cakes, frostings, and tarts. It’s like lemon, but with more personality.
Cardamom: This warm, aromatic spice is perfect for everything from cakes to cookies to lattes. It pairs especially well with vanilla, chocolate, and citrus.
Tahini: Nutty, creamy, and versatile, tahini (sesame paste) is showing up in brownies, cookies, and frostings as a less-sweet alternative to peanut butter.
Try This Recipe: Miso Caramel Brownies
Whip up your favorite brownie batter using Italian 00 flour for a delicate crumb, but swirl in a miso caramel sauce made from butter, sugar, heavy cream, and a spoonful of white miso paste. It’s the perfect balance of salty and sweet.
4. Retro Revival: Nostalgic Desserts Make a Comeback
Everything old is new again, and that includes the baking world. Retro desserts from the ‘50s, ‘60s, and ’70s are making a huge comeback, giving us a dose of nostalgia with every bite. Think baked Alaska, pineapple upside-down cake, jello molds (yes, really), and cream pies. Bakers are adding modern twists to these classics, turning them into something both familiar and fresh.
Some retro-inspired ideas include:
Baked Alaska 2.0: A layered cake topped with homemade ice cream and torched meringue, but with creative flavors like pistachio and raspberry.
Pineapple Upside-Down Donuts: Miniature donuts with caramelized pineapple rings for a bite-sized throwback.
Retro Jello Shots: Layered gelatin desserts with fruit, whipped cream, or even edible glitter.
Why Nostalgic Desserts Work: They’re fun, comforting, and spark memories. Plus, they’re surprisingly easy to modernize with new flavors, shapes, and presentation styles. Use French flour for your baked desserts to achieve that perfect texture and nostalgia-worthy finish.
5. Texture Play: Crunch, Cream, and Chew
If you ask me, texture is just as important as flavor. Bakers in 2025 are experimenting with layered textures to create desserts that are not only delicious but also exciting to eat. Think creamy custards topped with crispy caramel shards, chewy cookies stuffed with molten centers, or cakes with crunchy topping layers.
Some ideas to play with texture include:
Crispy Cake Toppers: Add candied nuts, praline shards, or crunchy crumble toppings to soft cakes for a satisfying bite.
Stuffed Cookies: Fill cookies with gooey caramel, peanut butter, or ganache to add a surprising center texture.
Layered Desserts: Build trifles or parfaits with alternating layers of creamy custards, crunchy granola, chewy brownie bites, and fresh fruit.
Pro Tip: Use Italian or French flour for your cakes and cookies to ensure delicate crumb structures and the perfect chew.
Bring On the Fun!
The best part about these baking trends? They’re approachable, exciting, and designed to be shared. Whether you’re perfecting your crookie game, experimenting with yuzu, or surprising friends with a retro dessert that’s almost too pretty to eat, 2025 is all about playing in the kitchen. Baking trends are meant to inspire creativity, so don’t be afraid to put your own twist on these ideas.
Now go preheat that oven—you’ve got crookies to bake and butter boards to whip up. And if you’re like me, you’ll probably end up covered in flour and sugar, wondering how you ever lived without miso caramel brownies in your life.
Happy baking!
