Molly Bz Cookies has become somewhat of an expert in this field, with a range of innovative inclusion-focused cookies that incorporate multiple textures to provide a distinctive eating experience. The brand’s line includes flavor and texture mashups such as the Dubai Cookie, made with pistachio paste and toasted kataifi dough, and the award-winning Bobadoodles with pops of mini strawberry boba between bites of shortbread.

Founder Molly Blakeley keeps up to date with the tastes consumers are craving via online buzz and trends reporting, making sure her cookies are always hitting the mark.

“I typically Google the top 10 flavors or tastes of the year that are popular in the food industry, and I noticed boba was getting really popular,” Blakeley said on Season 15 of Commercial Baking’s Troubleshooting Innovation podcast. “Bobadoodles are taking the world by storm … People are really loving them.”

The chewiness of the boba combined with the crumbly, melt-in-your-mouth texture of shortbread goes beyond textural stereotypes. While many consider chewiness to be a sweet treat characteristic, and crunchiness to be a snacking feature, bakeries can excite consumers by creating chewy, savory snacks and crunchy, indulgent treats. Creative combinations, such as spicy frosted donuts or chocolate-covered crackers, help brands differentiate themselves.

Sensorial experiences don’t have to be reserved for dining out. Consumers can enjoy unique treats in the comfort of their own homes, with the brands they’ve known and ones they’ve yet to try. There’s room in the market for more — more texture, more flavor, more pizazz — and baking companies are eagerly filling that gap.