ONLY DESSERT BARS WHERE DO THEY STAND?

While the only-dessert bar concept is gaining popularity in the west, it is still at a very nascent stage back home. Head chef, Prateek Bakhtiani of Ether Atelier says, “e dessert bars are looming at the horizon, waiting for the Indian pastry scene to mature into a mentality of specialisation. Chefs need to nd a clean niche, let that be chocolate, or viennoiserie or macarons and focus on creating a compelling brand around a forte.” e reason why few pseudo-dessert bars that have been successful including Le 15, Bombay Sweet Shop, Mag St. Bakery, most traditional Halwaii brands are that they have re ned and rede ned a pastry specialisation and that has given them enough ammunition to have a physical ‘dessert bar’, he adds.