Transcription

• Speaker #0

  Welcome to Revolution Patisserie, the podcast that reinvents pastry and opens new horizons. I'm Johanna Lepa, wellness pastry chef, and I guide all those who want to bring more meaning, impact, and creativity to their craft. Here, we explore a pastry that nourishes the body, the mind, and the world of tomorrow. Ready to check things out? Put on your apron. The revolution starts now. Today, We are diving into a topic that is especially close to my heart, pastry for children. We cherish them, we adore them, and yet they are often exposed to let's be honest, a worrying reality. Desserts that are far too sweet, ultra-processed, industrial products, and recipe books that don't always match their true nutritional needs. So, when we look at all this, we realize there is... everything to reinvent. So our little ones can discover a pastry that truly supports them. Because yes, pastry can be good for them, comforting, magical, dream fueling, but there is something else. It can also nourish them healthily if we choose the right ingredients and give attention to what we create. In this episode, I would like to take you into a space that is still far too unexplored in the pastry world, that magical zone where snack time meets breakfast for children, a territory that does not exist in our shop windows yet. And yet, it is a territory of the future. Revolutionary pastry for children means tricky moments. Breakfast, the afternoon snack, and desserts. Perhaps even festive desserts. But first, I would like to start with something fundamental, something every chef, every parent, every educator should know. What are the nutritional needs of our children? Let's start. First, children need steady energy because here is what happens in their bodies. Kids have a fast metabolism. But what is metabolism exactly? It is the activity of your cells. The process that transforms food into energy, keeps your body temperature at 37 degrees, makes your heart beat, moves your muscles and supports your growth. All of this is called metabolic activity. And in children, it runs at full speed. They are also growing. They have small reserves that deplete quickly and a nervous system that consumes a huge amount of energy. So they need stable energy, not glycemic roller coasters. which means that low glycemic index pastry becomes really interesting. We will revisit sugar quantities, bring in more fiber, maybe explore new sweetening options like coconut sugar. We can use honey, even though its glycemic index is higher, by balancing it with fats and fiber. And of course, fruit itself can naturally sweeten our recipe. A second nutritional need for the kid are fiber, fiber for gut patterns. Children's microbiome, their gut ecosystem is still developing. And today, we know it influences immunity, mood, digestion and concentration. So, fiber is essential. Fiber can be integrated into pastry, through wool, flowers, vegetables, seeds, legumes, like chicken. flour and one of my favorites, psyllium. Just a tiny amount and boom, you have raised the fiber content beautifully. Third, proteins for growth. Children need two to three servings of protein per day. Proteins help stabilize blood sugar, support muscle development and sustain growth. So in Pastries that can mean dairy products, unreached plant milks, nuts and nuts. butter, eggs, silken tofu, etc. All of which can be turned into creams, muffins, cookies, or yogurt-based cakes that belong to their universe while meeting their needs. Number four, good fats for the brain. Of course, a child's brain is growing exponentially. It needs good fats, especially omega-3. In pastry, this comes from certain oils like rapeseed, seeds such as flakes in, let's say, chia, walnuts, dark chocolate and raw cacao, even avocado, which appears more and more in healthy pastry. And of course, vitamins and minerals. All that are very important. And five, of course, vitamins and minerals. Iron, magnesium, zinc, vitamins D and B. Essential yet easy to overlook. That's why I love raw preparation. So now that you have laid the foundation, once rules become obvious, traditional pastry was never designed to meet children's needs. But we shall... artisans, creators, had the power to shape an entirely new segment. The ideal breakfast snack universe created for children. Imagine homemade pastry bars, fiber-rich low GI muffins, protein cookies, delicate creams, sporty breads for kids with nuts, honey, sesame seeds, little fruit confit made without cooking, seasonal fruit smoothie. We have an extraordinary opportunity. opportunity to reinvent everyday pastry, to bridge breakfast and afternoon snack, to put our creativity at the service of children's real needs. It's a call, an invitation, a doorway into a vast and still untouched market. So today, if I ask you, what is your next revolution? Will it be here in this segment? No one has yet defined. Could you be the first to embody it? Welcome to your new... playground. Welcome to pastry that supports everyday life. Welcome to your revolution. See you very soon for the next episode. Thank you.