Fashion and desserts are not normally things you would associate with each other. But Mumbai patisserie La Folie begs to differ.
The French bakery is celebrating a choux pastry festival from May 27-June 1 by translating two of spring/summer 2014’s hottest trends — pastels and metallic — into a selection of eclairs, profiterole choux buns and mini St Honore desserts (a pastry with cream and caramelized sugar). Flavours will include damask rose, sea salt caramel, lemon curd and strawberry, red velvet, black sesame, praline nutella, dark chocolate truffle cream and more.
“The concept of marrying trends in haute couture and patisserie, which is something unexpected, is what La Folie stands for,” says Sanjana Patel, executive chef. “For us, dessert is not just supposed to be enjoyed by the taste buds. It is to be enjoyed by all senses.”
Trends you can wear and eat?