Bite-sized desserts all the rage this fest
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The last few days have been hectic but fruitful for Ayushi Shah. Her gourmet confectionary outfit in Masjid Bunder, Icing On Top, has been doing brisk business in a season otherwise associated with Indian sweets.
While cupcakes and cookies remain the most popular products of her bakery, it is the mini versions of these items that are a rage these days.
"People's tastes are evolving and Diwali is no more about Indian sweets alone. People like a bit of variety, especially for gifting. That is where miniature cupcakes and cookies, tartlets and cake pops score," Shah says.
Her sale of mini-cookies alone is exceeding 30 kg a day.
Diwali, over the last two years, has turned into a promising season for confectioners across the city.
Le 15 Patisserie's Pooja Dhingra has had her hands in chocolate since the season started 10 days ago. This time, she is giving an Indian twist to these typically Western sweets.
"Earlier, chocolates were the only option to Indian sweets. Then, tarts, cupcakes and macaroons became popular because people got tired of chocolates. Now, we are doing a variety that lends an Indian touch to these desserts. Paan and chilli macaroons are quite popular and so are our cupcakes with icings that have a hint of spices such as cinnamon, saffron and so on," Dhingra says.
Another aspect that has contributed to the trend is the option to purchase a whole variety of flavours. For instance, in a box of six macaroons, the customer can choose an assortment of flavours.