Sweet twist

From creative croissants to deconstructed classics, dessert craftsmanship is transforming into an expression of culinary art, writes Fiona Vaz

Wandering through the vibrant streets of Indiranagar in Bengaluru, you might find yourself stopping in front of a confectionery shop, mesmerised by the decadent display of sweets in the window. Imagine chocolate-dipped croissants glittering with gold leaf, intricate cakes crowned with artistic chocolate sculptures, and delicate chocolate domes filled with tangy raspberry compote. The offerings are as exotic as they are exquisite: mango and allspice, chocolate and lavender, miso and butterscotch. The possibilities seem endless, and they make your mouth water at the thought of indulging.

Bengaluru’s pastry scene has undergone a remarkable transformation in recent years. What was once a simple indulgence has evolved into an art form. Desserts in this city are no longer just about taste — they have become edible masterpieces, with chefs meticulously crafting every detail. In this new age of sweet creations, the emphasis is as much on innovation, texture, and visual appeal as it is on flavour. The city is at the heart of a growing dessert culture where food is as much about art as it is about taste.

Dessert craftsmanship

Artisanal desserts have emerged as a powerful form of creative expression. What sets them apart from traditional sweets is their fusion of artistic vision with culinary skill. Modern pastry chefs don’t just follow recipes; they combine innovation with a deep respect for tradition, creating desserts that are as visually captivating as they are delicious.

“Creating a dessert is a delicate balance between art and edibility,” says Chef Avin Thaliath, Pastry Boulangerie and Viennoiserie expert at Lavonne.

His approach to dessert-making is one of simplicity, yet it’s layered with complexity in both visual and sensory elements. “I use natural, vibrant colours, textures, and playful compositions that feel organic but also visually striking,” he explains.

Chef Avin’s signature creations reflect his ability to blend traditional Indian flavours with contemporary twists.

Take his pistachio and saffron apricot Basque cheesecake, for instance — a caramelised masterpiece made with saffron-infused cream cheese, cardamom, pistachio crumble, and apricot confit.

Or his innovative gulkand and mascarpone Sandesh with almond praline — a contemporary take on the classic Bengali sweet, with creamy mascarpone, rose petal jam, and a touch of gold leaf.

Likewise, chef Jenny Clinta, owner of Sakare, emphasises experimentation and nostalgia.

“Dessert lovers today are open to trying new things,” she says, noting her take on the traditional Mohabbat Ka Sharbat, where she transformed rose apples into a sorbet infused with the sharbat, capturing both nostalgia and innovation in one bite.

Desserts as edible art

In today’s culinary landscape, desserts have become as much about artistry as about flavour. Ingredients that were once considered unconventional — matcha, chilli, and praline — are now mainstays in everything from macarons to golden tarts. These bold flavours are a reflection of a cultural shift that values creativity, craftsmanship, and uniqueness.

For many, eating a dessert is no longer just about satisfying a sweet craving. It’s about experiencing a moment of indulgence, one that stimulates the senses and evokes emotions. “Artisanal desserts offer experiences,” says Richa Gupta, a  Bengaluru-based food blogger. “They combine Western and Indian influences, allowing chefs to push boundaries and experiment with new ideas.” Picture a delicate choux pastry filled with strawberries and whipped cream, each layer golden and crisp, a visual and textural delight. Such desserts transcend the boundaries of mere food, becoming a work of art that delights the eyes, mouth, and soul.

The price of craftsmanship

Of course, as with any art form, craftsmanship comes at a cost. Artisanal desserts, with their intricate designs and high-quality ingredients, often come with a premium price tag. Depending on the complexity, prices can range anywhere from Rs 250 to Rs 800 for a single piece, with some creations reaching up to Rs 1,500 at high-end venues. But for many dessert enthusiasts, the price is a small price to pay for an exceptional experience. “For me, the taste matters more than just the Instagram appeal,” says Rida Sharieff, an advertising professional. “But the presentation definitely enhances the experience. When something looks good, it feels even more indulgent.”

Some customers, especially younger dessert lovers, see this premium as a ticket to an exciting new culinary adventure. “I’m always on the lookout for new desserts to try,” says Siya Paul, a 21-year-old student. “I’m willing to spend a little extra, as long as it’s as good as it looks.”

For others, the allure lies in authenticity. “I love desserts that have a story behind them,” says Santosh Ravi, an aspiring pastry chef. “If there’s a narrative or a unique twist, I’m more likely to pay a premium.”

The social media influence

While social media has undeniably played a role in popularising the visual appeal of artisanal desserts, the rising trend goes beyond just Instagrammable moments. Customers today are looking for innovation, quality, and craftsmanship — aspects that are more than just for show. “The rising dessert culture has shifted the way people approach sweet treats,” says Pratham Basu, a media professional in Bengaluru. “It’s no longer just about looking good for the camera. People are interested in the stories, the creativity, and the flavours behind the desserts.” Yet, it’s hard to ignore how these edible artworks fuel social media trends. “The visual impact of these desserts drives engagement,” adds food blogger Naveen Suresh. “From molten chocolate domes to quirky freak shakes, the aesthetics make people want to share their experience, but it’s the craftsmanship that keeps them coming back.”

Sustainability in sweetness

With environmental concerns on the rise, many patissiers are making sustainable choices. Local ingredients are being prioritised, and more chefs are offering vegan or gluten-free options without compromising on visual appeal or flavour. “We strive to use what we need,” says Jenny. “I prefer to make smaller batches to minimise waste and ensure quality.”

Similarly, Aarohi, head chef and owner of MAKI Patisserie, adopts a sustainable approach, utilising fruit peels to create syrups or as decorative elements, adding both flavour and character to her creations. “Being artisanal isn’t just about creating beautiful desserts,” she says. “It’s about being conscious of our ingredients and how we use them.”

The evolving dessert scene

The future of artisanal desserts in Bengaluru is bright, with chefs constantly pushing the boundaries of culinary creativity. As the city’s food culture continues to evolve, so too will its sweet offerings, promising even more innovative, interactive experiences for dessert lovers. “The city’s experimental chefs and cosmopolitan crowd make Bengaluru the perfect place for new dessert concepts,” says Naveen. “With the dessert culture continuing to expand, there’s no limit to where it can go.”

How to make a simple artisanal dessert
According to Chef Avin Thaliath, a few key aspects can transform a basic dessert into an innovative and artistic creation:
• Identify the concept of what
you want to create.
• Develop a recipe and
experiment with unique
flavours.
• Use high-quality and naturally
sourced ingredients.
• Focus on texture and layers that
create a dynamic mouthfeel.
• Presentation enhances the
overall visual appeal.
• Reinvent but do not replace.
• Do the storytelling through
your creations.

Challenges while crafting artisanal desserts
• Precision & consistency
• Balancing flavours
• Managing texture and structure
• Time-intensive process
• Sourcing seasonal ingredients
• Aesthetics
• Customer expectations
• Sustainable innovation