Sweet Meets Savoury: 5 Unexpected Flavour Combinations That Work

By Marie-Antoinette Issa.

There was a time when baking was a predictable - well, vanilla - affair. A space where sugar was the star, salt and spices stayed firmly in the savoury realm. However, the world of baked goods has undergone a delicious rebellion, where unexpected pairings - like miso caramel, chilli chocolate and even soy sauce-infused ice creams - are not just accepted but adored. 

Our taste buds crave complexity and the perfect blend of sweet and savoury hits different receptors on the tongue. Salt enhances sweetness, umami adds depth and a touch of spice can elevate familiar flavours into something entirely new. Salted caramel is an excellent example. What was once an oddity is now a menu staple because salt enhances the perception of sugar, making it taste richer and more satisfying.

According to Michael Shafran, Founder, Director and Chief Executive of Brooklyn Boy Bagels – which has crafted a Nutella x miso x Belgian white choc cookie for its New York-style bakery in Sydney’s Marrickville - the best sweet and savoury baking combinations are those that execute the perfect balance. 

 

"I’m always trying to conjure my comfort cravings from home - New York mainly - but I also try to keep ideas fresh, instead of maintaining a cliche. So, while I’m looking for that perfect American balance of a cookie that’s crispy at the edges and a bit fudgy and moist in the middle, I also want to get a little frisky,” Michael says. 

"My girlfriend is Japanese, so we’re well-versed in the umami and fermented sweet-salty flavour of white miso, which really lifts the butteriness of the cookie. Then, the Belgian white chocolate plays off that sweetness and the Nutella is the gooey reward that you get when you bust it open. It’s more-ish, while not being too over-the-top. I want to feel pleasantly naughty, but not sickly bloated, after eating a cookie. I’m a balanced kind of guy. The combination of miso and chocolate is a subtle pleaser - not a wham-bam-thank-you-ma’am attention-seeker,” he adds. 

Proving that miso isn’t just for soup anymore, is the array of desserts - including Brooklyn Bagels’ aforementioned cookie - that use this Japanese fermented soybean paste to add a salty, slightly nutty depth to their desserts. Miso and desserts such as chocolate cake, caramel sauce and butterscotch ice cream all work because of the balance of sweet and savoury. The secret is the umami in miso which deepens the sugar’s complexity, making the sweet side taste indulgently rich without being overpoweringly sweet.

The Aztecs were onto something special when they combined chocolate with chilli. The bitterness of dark chocolate and the heat of chilli create an intense flavour experience that lingers long after each bite. The capsaicin in chilli wakes up your tastebuds, enhancing the depth of the cocoa and adding a gentle heat that builds over time. It’s the kind of cake that keeps things interesting, proving that a little spice can go a long way in the dessert world.

There’s a reason that the best charcuterie boards include juicy grapes, a few slices of pear or a handful of dried apricots, alongside your circle of brie. It’s delicious! For a similar reason, the soft, tanginess of goat cheese pairs particularly well with sweet honey in a tart - it creates a creamy, slightly tangy caramel-like dessert that feels both sophisticated and satisfying. The acidity of the cheese cuts through the sweetness, preventing it from becoming cloying, while the honey adds just enough floral depth to keep things balanced. 

It may sound bizarre, but a dash of soy sauce takes the proverbial cake when it comes to the sweet and savoury combination debate. The saltiness of soy sauce intensifies the sweetness of the classic cake ingredients - such as butter cream and sugar - bringing out complex, deep flavours that you wouldn’t expect in a dessert.

 

This combination works especially well in vanilla or caramel-based cakes, where the savoury soy sauce adds an unexpected umami kick. The secret to this pairing is balance: just a touch of soy sauce can elevate the sweetness without overpowering it, leaving you with a creamy dessert that’s both comforting and adventurous.

Finally, few flavour pairings are as universally beloved as peanut butter and chocolate. The natural fattiness and slight saltiness of peanut butter provide the perfect contrast to the rich, velvety sweetness of chocolate. The salt enhances the cocoa’s depth, while the creamy texture of peanut butter melts into the chocolate, creating a luscious, well-rounded bite. Whether in cookies, brownies or classic peanut butter cups, this pairing is proof that sweet and savoury belong together.

•Cherry and Olive Oil Cake  - earthy, herbal and rich, this cake proves that olive oil isn’t just for salads.

•Black Sesame Cigars - a nutty, toasty alternative to traditional chocolate desserts.

•Strawberry and Basil Panna Cotta - fresh, fruity and herby, this one’s delicious proof of the power of sweet and savoury baking.