A sweet world
- Auteur : CCD
- Publié le : 07-Sep
- Classé dans : Chocolate, Ideas, Innovation, Must See, Products, Restaurants, Shops, Sweet Spots
Tell me what where you eat, I’ll tell you who you are … All around the world, we can see places coming out, all devoted to sweet things. What are these inventive project based on desserts and indulgences ?
Surprisingly (really?), those are not to be found in France. USA, Canada, Span, Malaysia, Japan, Singapore … From dessert restaurants to chocolate concept stores or treat trucks, nices places are thriving everywhere.
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Chocolate Research Facility, Singapore
Chocolate Research Facility is a chocolate store created for the restless sweet tooth. Located in Singapore on Millenia Walk, the shop and cafe offer a hundred chocolate tablets, from the Exotic to the Double Fruit range. Most of all, there are all beautifully packaged and designed. The place was conceived by a real chocolate lover, and created by the singaporian design adgency The Asylum.
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Desserts trucks … If you hadn’t heard of those new pastry shops on wheels (for exemple on Springwise), here are the ones that make new yorkers happy :
The Treats Truck has two trucks going on the big apple streets and surroundings, selling cookies, brownies et others delicacies. All the products are prepared with natural ingredients in the Brooklyn pastry lab.
Van Leeuwen Artisan Ice Cream only sells high end ice creams in its truck located in Soho. Ginger, giandujia and red currant are some of the flavours Van Leeuwen creates with local ingredients. The company only uses containers made from recyclable materials, and gives 1% of its benefits to Wildlife Direct.
Still by truck, Wafels & Dinges aims to serve “good things belgian” in the city streets.
DessertTruck and its motto “Just really good desserts” provides its clients with star anis pannacota, caramelized pear and nutella brioche toast, warm chocolate pudding and vanilla or bacon custard cream … Since last month, the truck can’t go out … for a short time, let’s hope !
Those mobile selling points concepts allow companies to enter the market, in a context where rental prices would normally be prohibitives. And they are a demonstration that anything can be upgraded …
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In Tokyo, Candy Restaurant is an conventionnal place designed by Martí Guixé, from Spain. Here, the menu is exclusively devoted to candies, with 4 different menus, and instructions for degustation matching. Candy Restaurant is the occasion to formalize the act of eating candies, bringing the ritual of food, and transforming this moment into a contemporary experience.
Candy restaurant, why not … But there are a lot more sweet places, starting with the famous dessert restaurant Espai Sucre by Jordi Butron.
Jordi Butron used to work with Ferran Adrià. In his own restaurant, he puts the light on dessert but also but an end to sugar’s supremacy ; borders need to be knocked down, transcended in the name of Taste and Flavour. Sweet, salted, bitter, acid, spicy, sour … everything is explored during the menus, using modern techniques to create a unusual experience.
Opened in 2000, Espai Sucre is probably the most famous – and the most technical - dessert restaurants, but it’s not the only one anymore. In the US, beside the excellent Room 4 Dessert in NY, by the alchimist Will Golfarb, we can also mention Crave dessert bar (Charlotte), Finale (Boston), Chickalicious (New York) … 
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Last but not least, check out the malaysian chain Dessert’s Bar, which focuses on fruits products, offered in a very cocktail loung bar. Smoothies, sorbets, fruits salads served with pancakes et crepes … The place fits its market, where 2/3 of the population are muslim, and the place only serves non alcoolic products. But they still present them in nice martini and wine glasses. Indulgence and flavour without guilt, within an high end environment … here is a concept which deserves to be introduced in other countries worried about accomodation of health and pleasure.
And here ? What’s up in the Paris-Brest and Millefeuille homeland ? Do we have to understand that the culinary and pastry legacy is restraining the mind and entrepreneurship ?
What’s your opinion ?
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