Journal of Innovative Science

Abstract: This study explores the integration of classical French pastry techniques with global flavor profiles to establish a structured framework for contemporary pastry innovation. Utilizing a mixed-method research design, data were collected through semi-structured interviews with twelve professional pastry chefs, experimental development of five prototype desserts, and expert validation of the proposed model. Thematic analysis revealed that modern pastry innovation thrives on the dual pillars of technical precision and cultural creativity, emphasizing the balance between tradition and experimentation. Sensory evaluation results demonstrated that fusion desserts such as the Kaffir Lime Tarte au Citron and Mango-Passion Entremet achieved high levels of technical, flavor, and aesthetic harmony. These findings led to the formulation of the Model for Contemporary Pastry Innovation (MCPI), comprising three interdependent dimensions: Technique Foundation, Cultural Fusion, and Creative Expression. The validated model offers both theoretical and practical applications, guiding pastry chefs and educators toward structured innovation that respects classical craftsmanship while embracing global diversity.