Kayisha Thompson is participating in the upcoming Salon du Chocolat NYC. She shares her industry insights, the ‘current state of the chocolate industry’ by sharing her take on the trends, and new things she is seeing. She offers advice for our Total Food Service readers about what you can do to elevate your flavors, presentations, creations, and how the rising prices of cacao and chocolate throughout this year may affect creativity, chocolate products, plus finding ways to incorporate price-saving practices such as using more non-chocolate ingredients like fruit etc. than chocolate, changing the proportions.
Kayisha Thompson is the founder of De L’or Cakery, a five-star artisan cake company based in New York City. Tapping into her Caribbean heritage, she infuses her creations with spices and flavors from Jamaica, Cuba, and islands from this region. She has become known for her highly sought-after tantalizing cookies, cupcakes, and signature Artisanal Gourmet Cake Jars.
What industry trends are you seeing?
In 2025, I’m seeing several key trends emerging in the food industry, particularly around sustainability, artisanal products, and clean, organic ingredients. Consumers are becoming more conscious of what they are putting into their bodies, which is driving demand for ingredients that are not only healthier but also responsibly sourced. At the same time, affordability remains a crucial factor. Many individuals still have budgets below $75k, so it’s essential to offer products that align with both quality and value. This is where creativity in product development becomes key—by blending high-quality ingredients with unique, flavorful profiles at accessible price points.
Another key trend is the shift toward ready-to-eat, convenient products. Since the pandemic, many consumers have shown a preference for grab-and-go treats, which has influenced our product strategy. At De L’or Cakery, we’ve responded by launching by early June large, 64-gram, beautifully packaged cookies and smaller, ready-to-eat mini cookies. These options cater to the demand for convenience while maintaining the artisanal quality our customers love.
What is your advice for elevating flavors, presentations, and creations for our Total Food Service readers?
For chefs looking to elevate their flavors and presentations, my advice is to experiment with ingredients that offer both visual appeal and unique flavor profiles. Organic powders like beetroot, matcha, tart cherry, strawberry, and blue spirulina are fantastic for coloring and flavoring without relying on artificial dyes. These powders not only allow you to create beautiful, naturally-colored confections but also give you the opportunity to introduce exciting new flavors—such as strawberry or tart cherry-flavored sugar cookies, or even blue spirulina-flavored cookies for a fun, vibrant twist that kids love!
When it comes to presentation, it’s important to think beyond traditional decoration. Consider packaging, creative designs, and offering something unique that stands out in a competitive market. Beautifully packaged, large-format cookies with detailed, organic icing are a perfect example of how presentation can elevate the customer experience. When you integrate organic and clean ingredients, you not only cater to the growing demand for health-conscious options but also make your products more memorable.
What are your insights about the impact of rising cacao prices and the response for creativity and innovation to chocolate products?
The rising cost of cacao is certainly challenging, particularly for small businesses like ours. We’ve had to adjust the pricing of our cookie mix bag, raising it from $29.99 to $39.99 to reflect these increases. However, rather than letting price hikes limit creativity, I see this as an opportunity to innovate and diversify our offerings. In response, we’re exploring more non-chocolate ingredients to keep costs manageable without compromising on taste or quality.
For example, we’re considering expanding our range of organic protein cookies—cookies that not only taste amazing but also promote healthy skin and a natural glow. It’s about finding new ways to bring value to customers while being mindful of ingredient costs. We’re also exploring alternatives that maintain the integrity of the product, such as using fruit powders and other plant-based ingredients to replace some of the cacao content, thus reducing costs while still delivering a delightful experience.
The key to success is adaptability—whether it’s adjusting pricing, pivoting your product offerings, or using innovative ingredients. As chefs and business owners, it’s essential to remain flexible and creative, taking challenges as opportunities to grow and explore new possibilities.
The Salon du Chocolat NYC is taking place at The River Pavilion at the Javits Center March 21st – 23rd. For tickets, please visit salonduchocolatnyc.com.
