Navigating Dessert Trends: My Journey to Building ‘Caka-Kouille’
Starting my own business has been a dream I’ve nurtured for years. In September of last year, with the help of my partner, who found the necessary information and completed the registration, I officially launched my business, Caka-Kouille. This marked the beginning of an exciting yet challenging journey to transform my passion into a brand.
Over time, I’ve invested in a variety of baking tools and gadgets, but I have yet to finalize a business plan or establish a consistent production process. The truth is, I’m still uncertain about what Caka-Kouille will specialize in, and self-doubt has often been my constant companion. I frequently find myself striving for perfection, rarely feeling fully satisfied with my creations, and always searching for ways to improve.
Having worked in the pastry industry for over a decade, I’ve witnessed firsthand the evolving trends in desserts, both in Korea and Australia. These two cultures could not be more different in their approach to sweets. Korea’s dessert culture thrives on rapidly changing trends, often driven by social media and influencer hype, while Australia embraces a slower, more artisanal approach. The contrast between the two has shaped my perspective on desserts and has played a significant role in my journey as a pastry chef, influencing both my creative process and my approach to building Caka-Kouille.
The Ever-Changing Dessert Scene in Korea
Korean dessert trends are fascinatingly fast-paced. Each year, and sometimes each season, brings a new craze that takes over cafes, bakeries, and social media. For instance:
Early 2010s: The macaron boom began.
Following years: Germany’s Schneeballen, Spain’s churros, Taiwan’s giant castella, France’s macarons, Japan’s Dojima roll, Taiwan’s nougat crackers, and Korea’s own "fat-carons" (뚱카롱) rose to popularity.
Recent years: Jambon-beurre sandwiches, salted bread rolls from Japan, tanghulu from China, bagels, yakgwa (traditional korean dessert), "crungji" (croffle-nurungji hybrid), yogurt ice cream (“Yoajeong”), Dubai chocolates, and Swedish candies have all had their fleeting moments.
In the past, trends would last six months to a year, but the cycle has drastically shortened. Now, most desserts enjoy popularity for no more than three months, thanks to the influence of social media-savvy consumers who constantly seek the next big thing.
This trend-driven culture reflects Korea’s history with desserts. Unlike Western cultures where sweets are deeply tied to family traditions and celebrations, Korean desserts don’t have as long or as consistent a history. Historically, desserts were considered a luxury for the wealthy, and even during my childhood, sweets were not part of daily life.
Australia’s Artisanal and Timeless Approach to Desserts
In contrast, Australian desserts offer a unique charm, blending local ingredients, multicultural influences, and a laid-back lifestyle. Trends here are less fleeting, often rooted in sustainability and nostalgia. Some key trends include:
Reviving Classics: Modern takes on Pavlova and Lamingtons, with flavors like passionfruit, matcha, and salted caramel.
Health-Conscious Options: Plant-based, gluten-free, and low-sugar desserts using native ingredients like wattleseed and lemon myrtle.
Hybrid Desserts: Cronuts, doughnut sandwiches, and croissant-based fusions.
Native Ingredients: Finger lime, Davidson’s plum, and Kakadu plum feature in tarts, ice creams, and chocolates.
Natural Aesthetic Celebration Cakes: Minimalist, organic designs with fresh flowers and natural textures.
Artisanal Chocolates and Bold Gelato Flavors: Bean-to-bar chocolates and unique gelato flavors like Vegemite caramel or bush honey.
Cafe Brunch Desserts: Pancakes, waffles, and French toast loaded with seasonal fruits and syrups.
These trends reflect a culture where desserts often carry sentimental value, deeply tied to family traditions and special occasions. One memorable example for me was Christmas dinner with my partner’s family. His grandmother, Nana, prepared a classic Christmas pudding served with brandy butter and custard—all lovingly homemade. Even during ordinary dinners, she would always serve dessert, such as crispy meringue topped with fresh berries and custard—a delightful and appreciated touch after savoring the main dishes. This experience stands in stark contrast to my own upbringing, where homemade desserts were never a part of family gatherings.
Finding My Place in the Pastry World
In 2023, I consulted for a café owner in Itaewon who asked me to recommend trendy desserts. I realized how exhausting it is to chase trends, especially in a market as fast-paced as Korea. As a pastry chef, it’s a challenge to keep up with fleeting fads while striving to create meaningful, high-quality desserts.
This journey has made me reflect on the cultural differences I’ve experienced in the pastry world. Korean pastry chefs are often caught in the whirlwind of trends, while Western chefs find stability in traditions that are deeply rooted in family and culture. Both approaches have their beauty, but they demand different skill sets and mindsets.
What’s Next for Caka-Kouille?
Right now, I’m taking small but meaningful steps toward finding my niche in this dynamic industry. With my brand Caka-Kouille, I want to create desserts that combine the best of both worlds—drawing inspiration from Korea’s innovative trends and Australia’s timeless, artisanal charm.
This post is more than just a reflection; it’s the starting point for developing my business plan and choosing the right signature items for Caka-Kouille. By gathering all my experiences and insights from over a decade in the pastry industry, I hope to create something truly appreciative—desserts that tell a story, evoke emotion, and leave a lasting impression.
Stay tuned as I continue this journey, one cake at a time.
