Loria Stern's savory mushroom biscuits are a new offering from the baker that is best known for her edible flower treats and garnishes. Always pushing the flavor envelope, the baker recently released an edible scent in collaboration with perfumer Régime des Fleurs and creates her biscuits with herbs, flowers and vegetables that are locally sourced from Californian farmers and her own garden.
These mushroom biscuits are the first savory offering from the baker and are made from dough that is infused with adaptogenic mushroom powder, savory spices and real mushroom slices that are hand-pressed in a unique and striking arrangement.
Staying fresh for up to two weeks, these artisan biscuits are available for delivery across the US and highlight different mushroom varieties including reishi, chaga, lion's mane, cordyceps and porcini, along with ingredients like parmesan cheese, raw cocoa and oregano.
Artisan Mushroom Biscuits
Loria Stern's Savory Pressed Mushroom Biscuits Boasts Adaptogenic Dough
Trend Themes
1. Adaptogenic Foods - There is a growing demand for adaptogenic foods that help to alleviate stress and promote wellness.
2. Savory Baked Goods - More consumers are seeking out savory baked goods that feature unusual and innovative flavor combinations.
3. Local Sourcing - Consumers are increasingly interested in locally sourced ingredients which support the environment and the local economy.
Industry Implications
1. Food and Beverage - Food and beverage companies can capitalize on the trend towards adaptogenic ingredients by incorporating them into new product lines.
2. Bakery - Bakeries can differentiate themselves by developing savory baked goods that feature unexpected flavors and ingredients.
3. Agriculture - Agricultural companies can benefit from the emphasis on locally sourced ingredients by implementing sustainable practices and marketing their products to consumers interested in supporting local agriculture.