Bite-size desserts are being touted as the hottest food items of 2013. The trend — which follows on the heels of tapas, cupcakes, small plates, and treats such as snack wraps and miniburgers — has been spawned in part to answer consumer demands for healthier snacks.
"People are really eating less, and they don't always want a big dessert," says Pooja Dhingra of Mumbai's Le 15 Patisserie, which specialises in minicupcakes. "This is portion control in the other direction, and this is going to hit the nail on the head that people really don't need a huge portion of something like a tart."
In the land of increasing healthconsciousness, mini-desserts like cake pops, pie pops, miniature cupcakes and tiny tarts offer customers a way to get their sugar-fix and keep calorie counts low at the same time.
In a recent poll by premium global business information firm Datamonitor, people said they were twice as likely to eat smaller portions than to follow a diet plan. For many diners, portion control is the key to achieving better health, both mentally and physically.
Food gurus say this trend not only has legs — it has also got an appetite for growth. Foodmakers are rolling out these micro-desserts at a record clip. More than eight in 10 chefs recently surveyed by America's National Restaurant Association dubbed these bite-size desserts a hot trend. Some 83 per cent of 1,282 surveyed members of the American Culinary Institute held bite-size desserts in high esteem, labelling little desserts trendier than green ingredients (locally grown produce at 81 per cent and organic produce at 75 per cent) and small plate options (73 per cent). Bite-size delectables beat out other top-10 items such as speciality sandwiches, artisan beer, sustainable seafood, grass-fed items, and energy drinks.
Although it seems the worst part of the recession is over, people are still cautious with spending. During hard times, dessert can be seen as an unnecessary extra, but mini-desserts provide the opportunity to practise thrift without having to forego a post-dinner treat.
Downsized desserts fit into another big trend — snacking. People who once packed a bag of chips or brought a banana to tide them over 3 o'clock lethargy, now may pop into a quick-serve eatery for a mini muffin.
The appeal of mini-desserts does not end here. We all know that what's good for the customer is not always good for the restaurant. When it comes to mini-desserts, though, the results are win-win. Bite-size desserts increase dessert sales, drive incremental sales and are getting easier to make thanks to innovative baking tools.
Mini-desserts also show further potential for growth. Though they have been featured at bakeries for years now, pastry chefs still have plenty of room to experiment with daring new flavours, constructions and combinations. As a result, where as recently as 2-3 years ago, bakeries and cupcake shops were only seen in posh localities, they are now popping up everywhere in Indian cities; you will find one for every four mithai shops.
And there's much to love about mini-desserts: big taste in a small package, pretty to the eye, guiltless pleasure. But the biggest draw? Minidesserts let customers have their cake and eat it too. "The big allure is that it's all yours, and you don't have to share it—sort of like the ice cream cone," says San Francisco-based Flo Braker, author of Sweet Miniatures: The Art of Making Bite-Size Desserts. Adds food blogger Pallavi Sheth, who runs mini-dessert pastry service I Love Babycakes, "That's why, instead of large cakes, more orders come for assorted mini-cupcakes and bite-size tarts. When throwing a birthday party or soiree, the hosts want to ensure there is something every guest's individual palate."
Says food writer and consultant Saee Koranne Khandekar, "When choosing entrees, people enjoy experimentation but when it comes to dessert, they yearn for the familiar, saying, 'What did my mother make? What did my grandmother make?'" Mini-desserts offer them the opportunity to expand their adventurousness to the dessert category without too much risk.
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