What's hot?

Last week, upon mentioning the Dionisolia concept to a colleague, she asked the simplest of questions: 'If things are changing in the Desserterie Business, tell me what are the main trends these days?'
Desserts, like fashion, change over time and one should never be stuck in a particular era, if one is truly hedonist.
Surely, there are the classics; like a Kelly Bag, the chocolate mousse never goes out of style and you should always have a reliable caterer to it. But then, there are the desserts that were once classics and that are now completely out of style, like the Tiramisu. Maybe it will come back again, but for now, stay away from it!
The four main trends I would mention are the following:
- Individual portion desserts; catering to each person's taste is essential. There's less and less of a big dessert that serves a lot.
- Jewelry; people want elegance and exquisiteness on their plate. Less is more and small is beautiful.
- Sets of desserts that come together and have a common element keeping them togethre; playing with the same flavour, color or ingredient in a succession of desserts is encouraged.
- It's back to basics with all natural ingredients. Like linen, people are more into organic ingredients than ever before.