Bakers Journal

Final Proof: Must-have breakfasts for 2022

April 20, 2022
By Jane Dummer

As people start to move back to in-office settings and kids are at school five days a week, there is a need for more on-the-go breakfast items

Walnuts and matcha are among some of the more popular ingredients that have been linked to healthy brains. Photo courtesy California Walnut Commission

You know what they say – breakfast is the most important meal of the day!

As a health professional for over two decades, I always explain that breakfast quite literally breaks the fast from the previous night. It jump-starts our metabolism for the upcoming day. Our brains and bodies convert that food into energy, so it’s important to make sure we’re fuelling ourselves for the day.

For the past few years breakfast has been occurring at home. As people start to move back to in-office settings and kids are at school five days a week, there is a need for more on-the-go breakfast items. Plus, the restaurant breakfast is making a comeback since many chains were forced to scale back or even cut the breakfast menu from their selection during the pandemic.

There is a trend towards egg-based breads and buns such as brioche and challah


As a result, fast-food chain Wendy’s announced it will introduce breakfast options in the first half of 2022 to the Canadian marketplace. “Canadians deserve a better, high-quality breakfast experience that is fast and affordable, without cutting corners. That is exactly what Wendy’s will deliver when we launch breakfast across Canada this spring,” said Abigail Pringle, President, International and Chief Development Officer.

The breakfast sandwich is a pillar item in North America and continues to be popular, especially during the revival of the on-the-go or in-office start to the day. It can be very versatile from specialty vegan to the traditional BLT. Also, there is a trend towards egg-based breads and buns such as brioche and challah to bookend it. Chef Andrea Boscherini, founder and owner of Sweetcultura Bakery brand in Toronto, agrees, “Our most popular sandwich for the in-office breakfasts is roasted rosemary chicken, provolone cheese, red onion and lettuce served on a challah bun. We also sell several mini baguettes stuffed with a 24-month aged imported Parma prosciutto, sliced tomatoes, pecorino cheese and fresh arugula.”

We continue to see more savoury and vegan options for breakfast in 2022. Paula Lamming, co-owner of the Purebread Bakeries in British Columbia describes the company’s offerings: “For breakfast sandwiches, we have the traditional bacon and egg, and a spinach and ham brioche that fly out the door every morning. We get many requests for vegan, as vegan breakfast items are extremely popular now. Also, scones continue to be a must-have breakfast item. We have three types of vegan scones and a fruit-filled vegan biscuit that our customers love.”

Another interesting breakfast idea for 2022 includes charcuterie boards. These boards aren’t just for evening snacks anymore. California Walnuts suggests the breakfast grazing board is perfect all morning long whether you’re hosting a small get-together or planning for a lazy family day around the house. They recommend trading out the traditional meats, veggies and cheeses for yogurt parfaits, walnut banana bread, seasonal fruit and savoury egg bites. This breakfast idea offers a variety of textures and is the perfect combination of salty, sweet and savoury. An eye-catching, innovative idea not only for home but for bakeries and bakery-cafés offering catering.

Sourdough bread continues to be popular as it was trending prior to the pandemic due to its taste and fermented health benefits. Then countless people sheltering at home became sourdough bakers. Consumers are aware of the impact of their food choices on health and wellness. This is especially true since the pandemic. People continue to pursue functional, wholesome ingredients for well-being. Lamming agrees: “Sourdough is hugely popular. We have added a puregrain loaf that is a dense super healthy whole grain loaf baked with seeds that is a customer favourite.”

The traditional fruit danish continues to thrive for breakfast. Perhaps the sweet nostalgia makes it a go-to for many people. Boscherini explains, “It’s unbelievable how many fresh fruit danishes we sell. Custard cream topped with raspberry, blueberry or peach. Following the success of the danishes, Boscherini introduced savoury sweet, herb/vegetable and fruit-filled cookies for the breakfast crowd. “Customers say they’re delicious. We have a variety of flavours including ginger and vanilla molasses, poppy seed and lemon cream and turmeric and mango.”

From quick and easy unique breakfast sandwiches on egg-based breads to savoury sweet breakfast grazing boards, one thing is clear: consumers are loving breakfast on-the-go, in the office and at home.

Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America.

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