FROM OUR PARTNER
Sweet Street Desserts
Doubling down on dessert
Like cookies and milk and coffee and donuts, desserts and beverages have a long-standing symbiotic relationship. As the nation’s snack-centric culture evolves, savvy operators are creating more ways for this relationship to flourish—and it’s paying off.
Chocolate does it all on dessert menus: It never stops being an indulgent, comforting favorite, yet today’s pastry chefs are finding ways to give it edginess and heat. For operators, finding innovative flavor combinations and presentations that highlight chocolate’s complex flavor profile can be a point of differentiation.