Our Floury Blogs

Sweet vs. Savoury – The Battle of the Flavours

The age-old debate of sweet vs. savoury continues. While it’s hard to say for sure if Australians prefer one or the other, it’s no surprise humans like different flavours in their foods. The most basic difference between the two is that sweet food has a dominant taste of sugar or honey, while savoury food is full-flavoured and predominantly salty.

There are a variety of sweet and savoury treats enjoyed across Australia. Instead of picking a winner, we’ve highlighted some delicious products you can stock in your bakery to keep up with the growing demands of Australian foodies.

The savoury side

Despite the polarising effect Vegemite receives across the globe, there’s one place that stands by this savoury treat – Australia. Ingrained in the culture, Vegemite has a special place in the hearts of every Australian. It’s reported that more than 22 million jars of Vegemite are manufactured each year and Australians spread about 1.2 billion servings of Vegemite each year, which placed end to end, would go around the world three times. From Vegemite and cheese scrolls to Vegemite curry, there’s nothing you can’t add this savoury treat to. 

Another savoury snack Australians can’t seem to get enough of is the coveted salad roll. Available for purchase at any footy canteen or an easy recipe to prepare at home, the salad roll has been a longtime Australian favourite. Stuffed with chicken or ham, smothered in mayo or beetroot; while each has their own recipe, one ingredient remains constant – a delicious, fresh, warm bread roll.

The sweet side

A world-famous cinnamon bun bakery chain, recently opened its doors to Australians this past year, bringing its famed sticky cinnamon scrolls drenched in a sugary glaze to Brisbane. The US brand has earned its title for creating the ‘world’s greatest cinnamon scroll’, and it’s proven to be a huge hit down under, with queues stretching out the door opening weekend. However cinnamon scrolls have always been widely consumed in Australia and remain prominent in many local bakeries across the country.

Another sweet treat that tops the list is the hot cross bun. Typically reserved for Easter, the hot cross bun has quickly become a dessert consumed for breakfast, lunch or dinner at any time of the year. Supermarkets have introduced the year round sale of hot cross buns to keep up with the growing popularity and demand.

Sweet or savoury – stock your bakery with Suprima frozen dough

Variety is the spice of life and when it comes to sweet and savoury treats, Australians don’t discriminate. As a baker or cafe owner, keeping up with the demands of local customers is crucial in running a successful operation, especially during this time when businesses are facing so much uncertainty. 

For more information on our frozen dough products and how you can introduce them to your menu, get in touch with our team of bakers. Contact our head office in Sydney at 02 8796 9300 or send us an email at sales@suprima.com.au and we will be happy to assist you further.

Leave a Reply

Your email address will not be published.