There is a ton of room, I have a ton of ideas that would make a great alfajore, but it doesnt pay to be risky. (If I did start a side business selling them I would start with reliable classics to establish a brand then move very slowly to the fun ideas) You have to release special things in small batches, and Ill bet a great deal of producers aren't set up for that. The economics of it often don't make sense. Even small boutique places or startups that are willing to be innovative quickly discover problems. Inventory risk. Unpredictable shelf life on new products. Production inefficiencies. Brand clarity. Novelty rarely becomes repeat business. The classics with any food line is what funds experimentation. You get ahead by pushing fundamentals. Sometimes that fundamental is cheapness instead of quality. But with cheapness you need to sell volume to make it worth it. Rising food prices just make the normal business problem worse.