Konditor’s founder on the creme de la creme of cake trends

Food Spark speaks to Gerhard Jenne about what’s baking at one of London’s favourite cake chains.

18 July 2019
Strawberry Lemon Cake

Konditor is on the rise. In May, the bakery chain, which has been in London since 1993, announced it was dropping the ‘& Cook’ from its name, ditching its hot food offering to refocus purely on its primary strength: cake.

The same month, it unveiled a new branch on Bow Lane at Bank, extending its reach in the capital to six outlets.

Food Spark asked founder Gerhard Jenne what else he has in the oven.

What plans do you have for future product development?

Moving forward we will be focusing on creating new flavours, broadening our range of bakes and championing a Cake of the Month each month. July’s Cake of the Month is our new Strawberry Lemon Cake and August’s Cake of the Month is our new Vegan Pineapple Pecan Cake.

I’m really excited about the Vegan Pineapple Pecan Cake. It took lots of testing to get it perfect, but now we’re excited to be giving people who enjoy a plant-based diet another delicious cake option for the summer.

We’ve also recently launched our Super Celebration cakes – the start of a new collection of celebration cakes, one of which is to celebrate our 25th anniversary, and the other an extravagant take on our signature Curly Whirly Cake.

What trends do you see emerging in cake making?

Botanicals are everywhere at the moment, following on from naked cakes. I’ve also recently seen lots of fault line cakes, which I think is a really interesting way of decorating.

We’ve also noticed at Konditor that people are increasingly looking for fresh flowers, vegan cakes and gluten-free options.

What is Konditor’s most popular item at the moment?

Our signature Curly Whirly Cake is one of our most popular options. As part of our Super Celebration Collection, we have created two versions to give customers different options for their celebrations – cakes are such a great way to show off your personality, so we love giving people the opportunity to play around. So, whilst the signature Curly Whirly Cake hasn’t changed, we’ve extended the way people can buy it.

Curly Whirly Cake

You now offer off-shelf wedding cakes. Was this something people were asking for?

Yes! And we have found that there was an increase in demand for wedding cakes at shorter notice, so we’ve designed the service to help meet that demand. We offer classic flavours and beautiful designs but at a week’s notice. Londoners are leading busier and busier lives and companies must keep up with the pace.

Looking at the industry more broadly, how do you think it’s changed in recent years?

Customers are increasingly wanting to enjoy celebration cakes across more special occasions. After the start of the Bake Off, we saw more and more people becoming more interested in their cake, and it is becoming a focal point of lots of celebrations – cakes aren’t just for weddings and birthdays any more. Companies get cakes to congratulate teams on finishing a project, or even just to have a bit of company bonding time over a slice of cake and a cup of tea.

Finally, do you have plans to expand the estate in London – or even beyond?

We have recently opened our new store on Bow Lane, which has proved incredibly popular already – it’s fantastic! Keep an eye on Konditor, we’ll never stand still!

Want to see more?

Get inspiration and support for your NPD and menu development.

• Emerging ingredients • Evidenced trends • Consumer behaviour • Cost watch • Openings • Retail launches • Interviews with innovators... See all that Food Spark has to offer by requesting a free no-obligation demo.


Add to Idea Book

"Konditor’s founder on the creme de la creme of cake trends"
Choose Idea Book