2 pick out A little bit of what you fancy!
Good things come in small packages and desserts are no exception. There has been a real explosion in the rise of the mini dessert and outlets are coming up with wonderful inventions to cater to the demand.
Ritz-Carlton Doha’s pastry chef Khaled Rashwan says these miniature delights are especially popular among busy workers. “Guests are looking for easy to eat food, indulgent and not too heavy.”
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Hey Sugar owner Dana Jallad, says the rapidly expanding baking empire she runs with her husband Ra’ed Saqfelhait, takes “bite size very seriously”.
“They are fun and allow our customers to taste many of our yummy desserts. The majority of our decadent desserts come in a wide variety of flavours in bite size including cupcakes, cake pops, cake cones, cheesecakes, cookies, brownies, fro yo, and pies — a perfect offering for catering a party,” she adds.
The hotel industry has certainly adopted the trend for the tiny as well and Amaratunga says doing so is a great way to highlight a “pastry chef’s artistic ability” as mini-desserts always “involve a lot of presentation, colour co-ordination and definitely quality”.
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