Coffee with… oatmeal? Coffee with biscuits which you can dip in chocolate sauce? A cup specially designed to warm up your doughnut? Espresso with ice cubes? It all exists.
We have written about original sweets with your coffee before. But in the meanwhile we found some new ideas to share with you! read more
Dominique Ansel opened his second bakery and concept, the Dominique Ansel KITCHEN on 29 April. As we already wrote in February, Dominique Ansel KITCHEN will not be serving the Cronut™ pastry nor many of the items that are most popular at the original Soho flagship Bakery. So if you’re visiting NYC and want to taste some of the other delicacies by Dominique Ansel, you don’t have to wait in line at his bakery, although we think it might be a problem to get a reservation at his KITCHEN as well.
More than 70% of the menu will be made, finished, or assembled to order. Chef Dominique and his team have changed the operations of a traditional bakery, fusing it with a restaurant service kitchen, to bring “à la minute” capabilities to some of your best loved baked goods.
In the fully opened kitchens, guests will see the cooks cut fresh vanilla beans and scrape the seeds directly onto your ice cream rather than have it mixed in and slowly lose the intensity of its flavor in the fridge. They fold the chocolate mousse to order so it doesn’t have to harden for hours in the fridge, and guests can even choose the intensity of the chocolate. The ham and cheese croissant is wrapped in premium freshly sliced ham when the order is placed. And they aim to have everything done in the same amount of time it takes to get a latte. If people will wait for a fresh pulled espresso, why not also for a pastry?
Will Nuna be the next big thing in popsicle trends? Nuna is a popsicle created by a team of specialists in the disciplines of culinary art, architecture, design and science.
Nuna popsicles are unique in the unwillingness to compromise while realizing a simple idea. The crystal/pyramid shape is just the starting element in the design language of Nuna. It’s supposed to reflect the sensation of ice crystals bursting on the tongue while causing a unique and intense tingling in the mouth. The visual experience of the crystal/pyramid shape thus continues as a sensory experience on the tongue. The crystal taste must be an adventure for the tongue. This is made possible with the help of the molecular cuisine. The internal product development theme was „Form follows taste“. The popsicle has a bamboo stick which provides a sturdier grip than the typical narrow wood one.
The team that developed Nuna wants to offer an unlimited variety of flavours: seasonal, regional and depending on the kind of occasion and event. The popsicle is made with organic fresh fruits, fruit juices and selected spices completing each flavor. Some of the flavours contain alcohol – turning the frozen popsicle into a frozen cocktail on a stick.
The flavours that might go in production are at the moment; Framboise, Strawberry Mint, Pear Ginger, Muro (Blood Orange) Honey, Mango Lemon, Peach Lime, Matcha (Green Tea) Lemongrass, Red Starrenette (Apple) Cardamom, Cosmopolitan, Campari & Ginger Orange, Mojito and Vodka Lime.
This year Nina will have a slow launch and will be part of selected art openings (Nuna was exhibited as a design object at MART, Italy, Museum of Modern and Contemporary Art of Trento and Rovere), fashion shows, music festivals and in selected clubs, (rooftop) bars etc. The possible cities where Nuna will be launched are Berlin, New York, Miami as well as London and Tokio.
This popsicle is art!
Especially for King’s Day 2024, GiG is launching their hard seltzer ‘GiG Orange Anthem’ with a refreshing orange flavour for the ultimate King’s Day experience. read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
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