In my mom's town, they have these mini-cakes, I'll post some pictures, I fully recommend you specializing and selling thesethe concept is just that, a mini cake, so you can eat like 3 or 6 of these, maybe even around 9The main concept is variety, and you must capitalize on excellence in qualityYou can also sell full size versions of themthoughts?
>>21722343and now some other take "medium sized cakes", they're good, but not super good, except the brownie, you heat that shit and eat it melty and you're in heaven, but regarding the size, well it doesn't allow you to eat, let's say 5 of them, so that's a nono from me
I think it's good that people are getting creative with the concept other than lame cake pops and cake slices in clam shells. >mini-cakesThey were already a thing, but in the long established and known varieties of brownies and cupcakes, etc. Something "cakey" that's NOT a doughnut, danish, biscuit, cookie, etc...the same old shit every bakery sells.Just, what happens when someone comes around asking about ingredients (allergens) and calories? Anyone buying cake and watching their calories is an idiot, sure. But if it's a commercially sold product, some bureaucrat might come sniffing around.
>>21722522I'm very happy that I'm completely alien to the concerns you're raising, this is probably decades old (the first one), still sold and improved to this dayhere, nobody will come and ask about calories, allergens (some might but lol fuck them)we eat these for special gatherings and celebrations, it's a one day thing and that's itI guess the super rich can afford to eat them more often, since they're kind of pricy. but rich people tend to not be too retarded in that sensealso as for context, this is probably originally french through basque country's proxy cuisine link>brownies and cupcakesthis is nothing like it, they do sell mini-brownies, but that's about it and I'm pretty sure that's a late addition to the collection, cupcakes are lame imo>But if it's a commercially sold product, some bureaucrat might come sniffing around.I'm not sure if I understand you what's the problem here, they might sue? well that's super dystopian
>>21722343Names?
>>21722574it's a few shops in my mom's town, what names do you want specifically?
>>21722576All
>>21722646https://www.google.com/maps/place/Pasteler%C3%ADa+Bornachea/@42.6879352,-2.9438103,21z/data=!4m6!3m5!1s0xd4f9aa33a04199d:0x79ad55a69fbf1024!8m2!3d42.688006!4d-2.9438802!16s%2Fg%2F1tf7cdw9?entry=ttu&g_ep=EgoyMDI1MTExMi4wIKXMDSoASAFQAw%3D%3Dpretty sure this one is the OG, and delivers quality, which is what matters at the end of the day, who wants to eat shitty mini-cakes
>>21722659>>21722646let me know what you think
>>21722343I work in a bakery, definitely not that upscale but we do have muffin tins we could be using for more. It'd be awesome if we could make some mini panettones in them, maybe do that instead of our gross ass gluten free buns.
>>21722665then there's this one, different concept though, but their brownie is on fucking point, and their mini-cookies or whatever that thing ishttps://www.google.com/maps/place/Pasteler%C3%ADa+Sabando/@42.6850933,-2.9521779,16z/data=!4m10!1m2!2m1!1spasteleria!3m6!1s0xd4f9aa35d6cdcf9:0xe154602c4bfd5965!8m2!3d42.6850886!4d-2.946342!15sCgpwYXN0ZWxlcmlhWgwiCnBhc3RlbGVyaWGSAQljYWtlX3Nob3CaASNDaFpEU1VoTk1HOW5TMFZKUTBGblNVTnRObHBJUzA1UkVBRaoBQhABKg4iCnBhc3RlbGVyaWEoDjIeEAEiGs56VFxtCP5rXeE52hj7dszlg1lGaZLuh00SMg4QAiIKcGFzdGVsZXJpYeABAPoBBAgAEEk!16s%2Fg%2F1hd_3fgkv?entry=ttu&g_ep=EgoyMDI1MTExMi4wIKXMDSoASAFQAw%3D%3D
>>21722670imo, forget muffins, straight up mini-cakes, maybe if you could cakeify the muffins somehow, and I'm not talking about a cupcake, fuck cupcakes
>>21722678A mini panettone is kinda like that, although it's more half bread half cake. Perfect for this season IMO, but they're not so popular around here so I doubt management would go for it.
>>21722736perfect for a nice french breakfast, panettone, coffe, maybe some butter and jamfor the "eat many" you'd have to make them relatively small and add some distinguishing touch to them, like have a choccy version, fruity version, raisins version, molten core version, etc, I believebut I like panetone concept waaaay more that I like cupcakes, fuck cupcakes
>>21722746My ideal Christmas morning breakfast is a brandy latte and a slice of buttered, toasted panettone. Ideally we'd do multiple versions of them yeah, a traditional one with the candied fruit of course but also a chocolate one, and maybe a walnut mini panettone with a streusel topping. Like I said though, I doubt they would sell well in this part of the US, so I doubt management would go for it, but I will suggest it next time they're around.
>>21722759>brandy latte and a slice of buttered, toasted panettoneheaven, but for me it'd be a bayleys latte perhaps>I like the versions you're suggesting 2bh, woah, maybe some kind of marble cake tone that'd catch their eyes like crazy, sounds good, if it goes through maybe you could post them on /ck/ so we can see
>>21722775>>21722759what about a baked apple bits one?
>>21722775Honestly even the regular stuff we do is kinda interesting, I will try to post some in future (minus identifying details of course)>>21722778Yeah that would be good, maybe a caramel apple one with a bit of spice as well. Apple sauce or juice or something mixed in, along with a dash of cinnamon, ginger and nutmeg, and small chunks of caramel suspended in the dough.
>>21722795>Yeah that would be good, maybe a caramel apple one with a bit of spice as well. Apple sauce or juice or something mixed in, along with a dash of cinnamon, ginger and nutmeg, and small chunks of caramel suspended in the dough.oh fuck yes
>>21722795I figure muffins might be potential-ish enough, I like the idea of blueberry muffins
>>21722808We already do those, they're pretty good, but IMO we should be doing something Christmas themed (which isn't just more lame plain cookies with colored sugar topping).
>>21722822this one:>>21722659does seasonal things, I think it depends on the fruits and whatever available on different seasons, but also themed, they do huesos de santo, which is for a specific holiday, I think these are actually pretty old and maybe even medieval, maybe not, is marzipan with some other stuff or Idk, they also do empiñonados, they do all kinds of seasonal thingspic related is "el tomate de miranda" it's, iirc, some kind of chocolate cake with berry cover, and I suspect that it might be seasonal
>>21722822>>21722832anyways I'm finna going to sleep so if you want to comment something more I'll read it tomorrow morning, loving the fuck of this thread
>>21722808>muffinsI’m sure some places do this but I think it’s an underutilized idea to take the old muffins (and cakes where it makes sense), cut them into slices, toast them and sell them bagged as muffin chips or mufscotti
>>21722860This would be a good idea for the ends/miscuts/damaged loaves of our pumpkin spice and cinnamon swirl coffee cakes I think, either as some kind of sweet crouton or crumbled as a topping for frosted cakes or ice cream.
>>21722870>>21722860yeah, but at the end of the day this doesn't hold a candle to mini cakesmini cakes, talking about high quality ones will keep people coming for celebrations, special breakfast, and spending the money, simply because they're worth it, mini muffin cuts, you can't really charge much for them and people won't crave them enough, I think high quality is key
this is the concept, pick 5
>>21723867five trays is a bit much
>>21723867 (Me)let me guide you
>>21723870Xd
>>21723870Baked goods usually last a good while.
>>21723867(Me)felt like picking something outside my comfort zone
>>21724499*
>>21723867How much would 5 of those cost? I think I’ve mostly bought small pastries as a party tray, except for the multi layer ones like in the upper right (love those little dudes)
>the concept is just that, a mini cake, so you can eat like 3 or 6 of these, maybe even around 9seems like a pain to transport. I'd rather have the normal sized ones. maybe a child or woman would care for a mini apple pie but i'm a big beef stew man biscuits and butter atop my beef stew full size cake and pie
>>21725091I don't remember the price, but I figure it'd be aroun 35-45€ for a tray of maybe 9?
>>21725143the idea is that you can eat different flavers and not just one
>>21725345>>21725091what I'm trying to say is that they were never cheap
>>21725143>seems like a pain to transport.you buy like 9, they put them in a tray and package them nicely with some cardboard sheets that give the package some volume as to not squish them, enough to take them home safely, it was all accounted for, however if you were to give this to a deliveroo monkey I can see him fucking it all up>full sizeAs I said earlier, they sell those too but you cant eat 5 of those, so if they're small, you can have a few ones with diferent flavors and so on, different concept. they're for special occassions at the very least the way I see it
>>21722570>but rich people tend to not be too retarded in that senselol? rich people are just as retarded, maybe more, than poor people.
a good eclair would top most of these and cost a fraction
>>21722343>mini cakeslove emhad them at my wedding a few years ago instead of a traditional cakethough the one from my local patisserie look a bit more artisticalso love them as a treat every now and thenperfect size because I usually only want a bite or two and not get a full blown sugar shock
>>21725571>a good eclair would top most of these and cost a fractionno it wouldn'tand it's not the sameeclairs are goodbut a very "basic" pastryand typically don't have much variety (yeah there are specialty once, but you don't get them easily)also since when is cost an issue for a luxury you eat rarelyit would literally make no difference to my life at all when the pasties I buy maybe once per month for the family cost 20€ instead of 40€so I'd rather take the more interesting ones
>>21724160pastries absoluely don't last a while
>>21725571Oh wow, you spelled it ‘eclair’? That’s precious. Honestly, it’s giving strong ‘I just discovered croissants at Costco’ energy. The correct spelling is éclair—with the accent. You know, that tiny mark that separates actual French pastry from whatever sad knockoff you just wrote. Dropping the accent is like calling Versailles ‘Versales’ or writing ‘Louvre’ as ‘Loover.’ It screams tourist who thinks Paris is just a big Eiffel Tower gift shop. Next time, put the é in there. It’s one keystroke that saves you from looking like you learned French from the back of a frozen food box.
>>21725611*holds nose*>Oh wow, you spelled it ‘eclair’? That’s precious. Honestly, it’s giving strong ‘I just discovered croissants at Costco’ energy. The correct spelling is éclair—with the accent. You know, that tiny mark that separates actual French pastry from whatever sad knockoff you just wrote. Dropping the accent is like calling Versailles ‘Versales’ or writing ‘Louvre’ as ‘Loover.’ It screams tourist who thinks Paris is just a big Eiffel Tower gift shop. Next time, put the é in there. It’s one keystroke that saves you from looking like you learned French from the back of a frozen food box.that's u
>>21725602lotta cope here over overpriced pastries
>>21725595good point, I usually end up eating the equivalent of a cake slice if not a bit more, people undervalue the point of eating a choccy, then strawberry then meringue and not having overeaten urself to death
>>21725571I somehow doubt it
>>21725617they're overpriced because they're good, they're a mini-cake and decent enogh cakes were never cheap, you get what u pay for
>>21725661I don't
>>21725617>over overpriced pastrieswell, I gladly pay for them and think they're priced fairlyand other people obviously as well as the patisserie is still in businessthe value proposition is right for many, so they are not overpriced by definitionfucking communist
>>21725709>fucking communistthis is a compliment
>>21725669k
>good cakes? >that's too expenssive no shit serlock
sorry I trigged you overpriced cake anon
>>21725720retards gonna retard
>>21725731I said sorry, don't have to samefag your triggered-ness.
>>21725735I accept your concession, you can pick your costco eclair from the trash can just like costanza
>>21723870That's a fairly small amount of cake for the average american, I'd say?
>>21725749kek
>>21725617Artisan made bread and pastries usually are since they factor in the cost of ingredients and overhead. I only avoid If a baker is running an inefficient operation (e.g. constant shortages) or they have a shit attitude.Grocery store bakeries, full service or otherwise, work with whatever the warehouses send them made from the cheapest ingredients. With pastries the difference in quality and flavor tends to be minimal since most can be made cheap and quickly. Big cakes, pies, tarts, and savory bread usually require more care.
>>21725906I hate "cehap" cakes, they're usually made of ice cream and the worst soulless ultra sugary covers, never worth the penny they cost
>>21725956I've noticed that most cheap cupcakes and cakes use more fat, most likely hydrogenated . There's an ostentatious "butter flavor" to them that reeks of cheap quality.
>>21722343For real I didn t know. I thought I was living in a shithole, the world was huge and for sure there was a better place, I could find it easily. But no, I was born in the best place on earth, that shithole is the best humans have achieved. Everytime I go aboard and see what you guys eat, I m more than happy to go back to France.
>>21726057>"butter flavor"I get >unkown source of fatflavor, which I'm pretty sure is palm oil or similar
>>21726083you cheeky bastid, to be fair these cakes I'm showing are most likely inspired in french ones, so show us the good stuff from where you're at
>>21726093If I taste that in a pastry priced at >= $1.00 usd from an artisan bakery, that's when I know it's time to avoid. Overpriced garbage.
>>21726115that's what I was talking about, no self respecting bakery does that shit, but there's plenty of fake bakeries where I'm from, easy to avoid because most are a chain, and their cakes look generic aka most likely bought from slop supplier
>>21726118>no self respecting bakery does that shitA lot of them in Southern California and touristy parts of Mexico do this where they sell pan dulce (sweet bread). They try to rip people off with a simple and rustic sort of atmosphere. Their product is no better and sometimes worse than the grocery store.
>>21726130scamming people that doesn't know better is a profitable business
>>21726083ThisIt's standard practice in french bakeries and I thought it'd be at the very least widespread across yurop. In my family we always had a pastry like this at the end of the sunday meal, one for each person plus a few extra to share.
>>21726140>It's standard practice in french bakeriesI suspected as much, can you post some of the good ones? the ones I'm showing, are most likely basque judging by the name, which guess what is at the border with france and are arguably some of if not the best cooks in spain. they learned from the french a good deal I'm assuming, you just need to look at spanish sweets and bakery goods, meaning the original, traditional one, is pretty much non existing >one for each person plus a few extra to share.hm then I'm assuming the portions in your case might be a bit bigger than what I'm showing, the ones I'm showing have 3 bites at best
>>21726146The size, type and variety of these small patisseries varies a lot between pastry shops. Where I lived they called them "réduits" ("reduced / small-size"), you could eat them in 3 bites if you want but the point is to enjoy the taste and to make them last, so most probably 7-8 small bites. They went for a couple of euros each iirc but that was 10-15 years ago. Some classics include éclair, religieuse, Saint-Honoré, opéra, tartelettes (many different varieties), fraisier, mille-feuilles, baba au rhum, flan, profiterole, Paris-Brest. But really pastry chefs usually put whatever the fuck they feel like would be a good combination often including whipped cream, chocolate, glaze, puff pastry, fruits, ganache etc. so they don't really have a name. As for the good ones honestly it depends on the bakeries a lot, and personal taste too. But most are great tbqh
>>21726167pic relatedyeah that's the real deal and it shows, I still believe some of them are close to twice the size of the ones in my country
>>21726176>réduits>>21726167the ones google images show me look a lot more like the ones I posted, yours look extremely good and fancy
>>21726176I'm quite sure that Italians also have these (at least close to the border), although with different types of pastries.>>21726178I literally took the first pic in the search results and as I wrote, it varies a lot between pastry shops. But honestly it looks quite average, maybe slightly above it at most. I don't think it looks too different to what you posted, it's mostly about presentation.Here's a picture from another bakery I've been to a couple of times, that is a decent but not exactly upscale establishment. Looks like my old local one has closed unfortunately. Also sometimes it's a bit better to see some imperfections, as industrials also sell this shit frozen to some bakers.
What do you call a pâtisserie in France?معجنات
>>21726196if I ever go to france, what would help me distinguish the real deal with frozen fake ones?>imperfectionsanything else?
>>21726211Quite frankly it's hard to tell if you're not familiar with french bakeries. Some signs include uniformity between pieces, stuff which looks suspiciously similar to other bakeries. Also if the bakery only sells the basic classics and nothing original. You can probably find some insight online.
>>21726218thanks for the tips
Bitch are you talking about cupcakes? Petite gateaux?
>>21726348I wouldn't call this a cupcake but what do I know
>>21722671Thanks anon, i just love sweets
>>21726348no
>ameritard discovers french/European style pastry/patisserie shopsThese are called petite four they can be anything from little cholate to a piece of cake(torte) to a pastry cream filled canolli
I hate Americans and their American solipsism threads this is standard practice even in Japan it's not a "bakery" it doesnt "bake" bread it's a fucking pastry confectionery patisserie shop
>>21727358>These are called petite four>petite fourWhy do dimwits strut with fake wisdom?
>>21727410Just Google them american retard
>>21726863me too, but I must exercise and keep them to a minimum otherwise I get health-rekt
>>21727358this is from spain, most likely with french origin, but I think they could work as a global concept, just wish that didn't meant they'd shittify them
>>21727415>petite four>calls people retardOh, sweet irony.
>>21726167>Where I lived they called them "réduits" ("reduced / small-size"),>>21727358apparently there's different names for them, but the concept is similar
itt: lardass americans be like: where is the rest?
>>21727460there's also mid size versions of it, enough for regular people but probably a light snack for the amerifats
>>21727358I've only ever called them petit-fours when they're savory
>>21726167every backery have the same "fancy" ones now it's so obviously frozen shit it's fucking depressing.
>>21727684I blame the EU for increasing the cost of energy above sustainable levels for bakers
>>21727684>>21727693them being frozen is the least of your worries, ice cream is frozen too, the fact that there isnt a single ounce of butter ,cocoa and actual heavy cream is the problem
>>21727701Yes but it's linked. Plus frozen bakeries tend to taste more bland and to have worse ingredient quality to cut costs. I also find it annoying to find the exact same stuff everywhere, having some differences between each bakery is part of the pleasure
>>21727704its the shame for sweet breads like pic rel and panettones they are not actually made like how they should be made
>>21727711You can still find homemade stuff but it's getting rarer and rarer. For brioches it's night and day
>>21722343>thoughts?They're called petit four's and they're not some new kind of invention.
>>21728235>petit four's
>petit four's>petite fourAbsolute state
>>21728291obsessed
>>21727729protecc the OG mini cakes
>>21729326slop cakes and its consequences have been a disaster for the human race
>>21729844What do you mean by slop cakes?
>>21729869imitation cakes, they're very low quality, they look shinny and "perfect", but they have the most disappointing flavor you can get, it's basically a scam, even more so if you've know actual cakes
>>21729884>but they have the most disappointing flavor you can getAre those the little plain cakes that are covered in super thick layers of fondant?
>>21729997these are merely an example, they look really good, but taste like some kind of the most unhealthy fat you could get and 0% flavor
>>21730001Like doughnuts, but needlessly complicated?
>>21722343I take the fleshlight.
>>21730007no like the real thing, they look like real croisants, donuts, muffins or cakes, but they taste like some nasty unknown industrial source for fat and 0 falvor
>>21730019top fucking kek
>>21730022>croisants
>>21730075https://www.youtube.com/watch?v=UZKcSuYaBQY
we must protecc the future of non industrial good quality mini cakes
it's mini-cake party time boyos!
page 9? not on my watch
I'm here in case you wanna get inspired by o discuss mini-cakes, would love to see some of you get into this business, in a month or so I'm visiting my mom's town and mini-cakes will be had
>>21733749>mini-cakesEnglish should come up with a name for those if it hasn't already, this doesn't feel right
>>21733756we have 2 french names for them itt, they're probably the origin of them
>>21733749What do you think should be the next evolution of the mini cake? I know Italian Rainbow Cake was a trend but seems like that’s over
>>21734935there's no evolution needed, just make better cakes and then make a reduced version of them>>21733762>>21733756see:>>21726167>The size, type and variety of these small patisseries varies a lot between pastry shops. Where I lived they called them "réduits" ("reduced / small-size")and>>21727358>These are called petite fouras for here in my mom's town I believe they're called "pastelitos" or little cakes
>>21735179>petite fourlol
>>21735345what's funny about it?
>>21735179I know I'm talking about the english language
>>21736045a french name could probably be peak marketingreduit sounds kinda good to me
>>21736297I suspect there might even be more names and varieties for them
>>21736297See >>21727651I'm just a french plebeian and I'm not from the culinary world so who knows how the high class or pastry chefs use it
>>21736297how does "pastissette" sound? I made up the word but something similar probably exists in french
>>21736425Sounds weird somehow but why not. It reminds me of patisson which is a kind of pumpkin
>>21736481guess it's better to call them reduit, it's more catchy and it isn't a nonsense made up word
>>21722343Is this not a common thing in the USA? You see these all the time at corporate events where I live.I personally like normal sized cakes, unless the variety presented is particularly interesting in which case of couse I'm happy to try as much as I can. But usually it's just mini-things that are already usually for sale.
>>21725611Tu nous fais honte mon vieux.
>>21737275the thing is that these minicakes are actually good quality and that's what keeps people coming back for more, I'm visiting my family in that town, and guess what we're getting some of those, because they're good as fuckwe're also getting meringue (the white, yellow and chocolatty thing that looks like a doctor's slump poop) in mid size because we've eaten those since we were kids what I'm trying to get at is that minicakes will catch your eye, but if they're not good quality won't keep you coming for more
>>21726211An easy way is to look for restaurants that outsource their dessert menu to a pâtisserie, then you can eat there and if you like the dessert you can just go get your own direct from the source. This is also a good way to source cheese. Otherwise just ask someone working in a restaurant you like for their recommendation, don't ask random locals as most will give you either the closest one or the most famous one. But like the other anon said, online reviews are good as well as looking to see if they make more original stuff. A common mistake people make is also going to a boulangerie and getting the dessert there, while some have decent cakes and pastries it's safer to go a specialized shop if you're new to the area.>>21736297>Petit foursI always thought this was just for salty minis and mini breakfast pastries but I just looked it up and you're right it's anything small.>>21736425Pastisouille is funnier sounding>Ben quoi, tu prends pas une pastisouille? Mauviette, va!
>>21736252réduit makes me think of shrunken heads for some reason. In the shops near me they just call them ''Minis''
>>21737293>Ministoo american, gotta let the americans this comes from the good side of things (france)
>>21728321NTA, just spell it 'petits fours' and get it right so he leaves you alone>>21736252I've been to a place where they called them 'mignardises' but never saw that term anywhere else
>>21730022A lot of those are because they use some form of butter substitute, but iirc they have to indicate it on the pastry sign or that might just be for croissants and chocolatines.
>>21730019lmao I can't unsee it
>>21737301over here for every bakery that is really trying there's like 5 fake onesand cake shops, well they try for the most part, we're lucky on that regard, but they sell plenty of shitty cakes on fake bakeries anyways
>>21722343>mini-cakesBuns?
>>21737297Oh yeah for marketing abroad it makes more sense to have a French sounding name, didn't get your point.>>21737306The bakery quality in my town has gone down as well, a lot of people are getting cakes that look and taste like they were bought at Leclerc. I used to get all my cakes (well, really just two types of cake) from this 85 year old lady where my parents live but she died and now only my brother knows how to make it so I can't buy it anytime I want... >>21737283Yeah my parents like to drive an hour away to get their pastries in different new places as well, they got this triple-chocolate chocolatine in the Pyrénées that was pretty good. I get what you mean though, there's a tea shop near me that sells the tastiest minis, they have this one flat doughy biscuit thing with grilled almonds and honey that is simple yet delicious, they manage to have it just the right texture and the almonds are roughly shredded on top to give it more texture.
>>21737310they sure aren't what google images shows me as buns
>>21737312I couldn't even make it halfway to the next state in an hour of driving Europe is so tiny
>>21737312>triple-chocolate chocolatine in the Pyrénéessounds like heaven on earth 2bh> flat doughy biscuit thing with grilled almonds and honeysame as above, I suspect many of the recipes might be very old, close to medieval or around that time
>>21737315Haha yeah for real, when I went to the USA what I liked best was the sense of space in some states. Over here unless you go to remote mountain areas you're almost always right next to someone else even in the shithole départements (like your county equivalent I guess). That's the one thing that had me consider moving there (or any large country I guess, Australia was nice too).
>>21737313lol, yeah, I mean buns as in UK buns, not bread rolls, they are basically mini cakes, all our shops and bakeries have them.
>>21737325post pics please, and give a google maps location with the pics if you can, love me some mini cakes me
>>21737317Could be, I have no idea but the place looked old and it's in the city center.>>21737325I'm still sad Marks and Spencers closed all their bakery locations in France, although when I was an intern in Paris I'd stop by on the way to and from work, got real fat in just a few months. They were the only easy way to get brit snacks and pastries that were somewhat decent, I think they sold those delicious Cumberland sausages as well, I would kill for a 6 pack of those my absolute favourite sausage of all time.
>>21737329(although the smaller sausages they serve for breakfast in some cheap hotels in the UK are a close second)
>>21737278picrel>>21737283Biggest advantage imo is that you get much more variety for the same quantity>>21737298For me a mignardise is an even smaller version (bite-size basically). Think of mendiants, caramels, calissons, bâtonnets à l'orange...
>>21737429>Biggest advantage imo is that you get much more variety for the same quantitycorrect that's a main selling point and advantage
>>21722343>for those of you running or working on a pâtisserieLol I don't think anyone that interesting browses here anymore. Nothing but unskilled browns.
>>21737438I've seen quality cakes in here now and then
>>21737439Nowhere near what it was like years ago. We used to have daily threads where we'd all post our cakes and bully the fuck out of the retards with shit designs. Was always a proud moment seeing them figure it out and make a cake that looks truly great hehe. Much more rare now.
>>21737453it's alright you have to cherish what you have, what you had is nice, but no need to go full blackpill mode, I remember a nice cake thread just less than a month ago
>>21737472I know, anon, I was in that thread. And it was nice but not like it used to be. Yknow, most threads here used to hit bump limit? Crazy innit
>>21722343These are just sizes for dieters to indulge in one bite. I think PF Changs does this as a 3 bite sampler for dessert, which is fine for the fact this is a culture that usually does an orange at the end of a meal, not actual sweets.If I'm hitting up an actual bakery, I have the funds to get exactly what I want, not really wanting an assortment of this or that, other than a cookies box, and breads. If it's Napoleans, or a torte, that's what I get. I want a proper size.
>>21737481>I want a proper size.we usually like a meringue, so we get that on full size, but that won't stop us from getting like 3 more for each little cakes of different flavors,having the option is nice, if it's not for you, that's alright but it's for the ones that want variety
>>21737480>Yknow, most threads here used to hit bump limit? Crazy innitthat's nice, what was the king of
>>21737492>>21737480*what were the kings of cake threads, I'm kind of curious
>>21737490My usual is the sfogliatelle, those crispy layers with the sweet ricotta filling of a canoli. This is what I pick up if Dad and Mom, or my silbings are coming over.
>>21737499>sfogliatellenever heard of those before, they look damn fine>with ricotta fillingdamn, wantthe cakes we're talking about though are all sweet though, and most likely from french origin
>>21737481I'd rather have a couple of small-size fresh pastries than a full cake which is gonna sit in the fridge multiple days, worsening with time and getting less and less appetizing because of repetition. Just go to the bakery once again if you want more.
>>21737429>I was merely pretending to be a retardThis only means you are slightly less of a retard than you could have been, next time just don't post please.
>>21737920I'm not the anon who posted the b8. Or at least I hope it's b8 because otherwise this is just sad
>>21733193Not on mine either
>>21739212might post some pics from the net later on
hereyou can see the mini and medium sized ones, for example the medium sized meringue, you eat that and you won't be hungry for a good while it is very filling
I got curious, do other euros have these as well? in catalonia they're called "panellets", and in my mom's town, "empiñonados", I think they have marzipan in the inside and pine nuts on the outside, it shines specially if the pine nuts are good quality and have that pine resine taste
and these are actual petit four, actual french ones, from rance, but I'm pretty sure that the size of the portions are what I'd call medium, or cake-slice kind of sice
>>21740232>and these are actual petit four, actual french ones, from ranceactually they aren't they're from spain, just got fooled by the french name
>>21740243>just got fooled by the french namees tan fácil
>>21740248I don't like being fooled
>>21740222Never seen them in France
>>21740302interesting
>>21740306What is the peak of Spanish pastries?
>>21722343>>21726083>>21726140>>21726196As far as I know, these are called 'pasticcini in Italy and are made in a pasticceria. You buy an assortment of like 20 of them in a box and bring them home to enjoy with your family as a dessert.>>21737505Anything with that sweet Ricotta filling is the best. Mhjam
>>21740812tarta de santiago and basque cheese cake, lomg story short we don't do cakes
>>21741365posta la picca, post pics we international inna hur
where do you live OP? those are common AF in France, and probably several other Euro countries like >>21741365 said.They're ok, look cute I agree; I don't like the bite-size types, I prefer the bigger "medium" ones.And sorry to burst your bubble, unless they're quite expensive, they're usually processed and streamlined in cooking assembly line works (still overpriced tho) and distributed even to independent bakeries, rather than being prepped everyday by pasty chefs, because they're not worth the effort compared to big cakes.
>>21741687>>21741365just googled the italian ones, similar but not quiet the same>qualitywell I get them from a good bakery here in spain, and they're good quality, I know because I've eaten them plenty of times myself, don't know how they compare to french ones, but they're not industrial or shitty at least that one bit is true
>>21742289>>21741687>where do you live OP? spain but these are not found in spain in general, they're rare, I suspect it's a basque thing (and basques probably got it from the french) or similar
>>21737929Ah, fair. I got annoyed because this is a decent thread for once.
>>21740222They sell them where my parents live in southern France, but then again we have a lot of people from various parts of Spain living there so it might just be they're the ones who started selling them.My favourite though is those small egg tarts they Portuguese sell, absolutely delicious. They have nice little cheese filled balls as well but the woman selling them doesn't speak much French or English so I have no idea what either are called.
>>21741687>processed and streamlined in cooking assembly line works (still overpriced tho) and distributed even to independent bakeriesThis, but if you go to higher tier bakeries usually they outsource it to a specialized pastry shop that doesn't have a storefront. There's one right by where I live, she makes all the pastries in the early mornings and then gives pastry making classes until noon in her shop.I also like medium ones better, the bite size ones are only good for when you're hosting a very large party or event.
>>21722343I'm suprised that English doesn't have one-word name for them. They're pretty normal in my region, every pastry shop sells them.
>>21743647why expect english to have a word for it? words emerge from culture, not from ideas foreign to it.english lacks a word for terroir, just as igbo lacks one for maintenance. neither concept is embedded in their culture.
>>21743647>I'm suprised that English doesn't have one-word name for themWhat would you propose? Maybe we can establish one here
>>21743698BBC is paramount in english. So naturally I propose>TWCT stands for tinyW stands for waferC standa for cake
>>21743710You have my vote
>>21722343Unless they are made with only butter I won't partake.
>>21743300my guess is that they're catalan, we call them "panegets" and there's certain variety of them, they're ok at best, but the one with the pine nuts gets a special mention, only because of the pine nuts>pastel de natanot the first time I hear about it, but never tried it, I'll tell you some other cool thing the catalans have, "crema catalana" shit's insane, yes it is very similar to creme broule but with some different touches iirc>cheese filled ballsthose sound nice too, if you find them post pics
>>21743306>and then gives pastry making classes until noon in her shoppretty fucking depressing life 2bh, guess she's filled with cash to the brim in return, but at what cost
>>21743647because it is not from them, it is something they don't know, it's like saying why don't french have a name for the chinese dish which consists of egg boiled in child piss, obvious isn't it?
>>21743966they don't taste like butter, nor like manteca de cerdo, but if I had to guess, they're probably made with butter and no manteca de cerdo
>>21744190I've never understood the difference between pastel de nata and flan pâtissier except for the size/shape
>>21743966your loss
>>21744655I think one has eggs and cream and the other only eggs, but don't quote me on that, plus I've tried neither of them
>>21744193I dunno she seems to like it, I only had a short chat while I was signing up my mother for a class as a gift so it's not like I know her but she looked happy, probably helps that her husband is a baker with pretty much the same schedule although I wonder how they manage children when they're both gone at 4am.You're right that she makes bank though, 1 hour class was 80 eu and her cakes sell for like 4 to 8 eu in the shops I see them at.
>>21744190I'll try crema catalana next time I'm there, love creme brulee. Thanks for the name, i'm going to see how hard they are to make, I think they're my favourite dessert.The cheese balls are called Pão de queijo, the ones she makes are darker than the ones in this pic I found online, she has a stand with a warm compartment so they're nice and fluffy when you buy them. They look easy enough to make actually might give it a try when I get a decent oven.
>>21744702if you like creme brulee that much then 100% go for crema catalana because it is very similar and really goodthese cheese balls look amazing 2bh, would love to try them, I just checked, they are brazilian actually, damn, want
>>21744702>>21744715>crema catalanamy bro cooked some for us not long ago and it was really good
>>21744718>>21744715>lemon and cinnamonWow this is like an improved version of creme brulee. Do you guys use a those handheld burners to do the caramel hard top or does it naturally happen as it cooks? I've mostly had them in restaurants and they always have that burner thing.Highly recommend eating those pao warm if you can, taste much better.
>>21744741pretty sure the surface is added at the end, sugar which is burnt with a hot iron or a cooking blowtorch, which crystalizes the sugar>Highly recommend eating those pao warm if you can, taste much better.noted
>>21744781>until noonI'm esl, I thought noon meant when the sun sets, thus meaning the woman woke up super early and continued working until the sun set, which was like having 0 life
>>21722343>maybe even around 9Is this the american thread?
>>21744802it would be on the line of eating 2-3 slices of cake in one take, I know everyone has done that at some point
>>21744791I think in the end she does have a more filled day that the rest of us since she has to stay awake when her kid is back from school as well. Only way I could see having enough sleep is that she sleeps from noon to 4-ish and then sleeps a half-night before she goes to work, you probably just get used to it, in college my roommate worked in kitchens and he'd sleep a couple of hours in between shifts.
>>21744868The best solution is to not have kids
>>21745807Eh, it's really a flip of the coin if you will regret having kids or not, from what I've seen there are as many people that regret having kids as there are regretting they didn't have them or didn't have them younger. I don't care as long as she keeps making delicious pastries, if I'm lucky one of her children will take over eventually and I will enjoy the exact same pastries until I die.
>>21745818The reply was mostly a "subtle" thread bump kek
>>21745820Ha, fair, I also want this thread to keep going as it's a rare enjoyable one.
I'm visiting my mom's town where these cake'os are in christmas btw, they'll have turrones,which I'm not too excited for since in my own town they make killer ones, but if I can I'll get mini cakes, and for sure the mini cookies they make, some for me and some for my work
>mutts "invent" пиpoжныe
>>21746103>implying it's not french in originpressing doubt
>>21745826It looks kinda dead now sadly
>>21747202I'll post some pics tomorrow then, plenty of names of other similar pastries have been dropped itt so that should help
>>21722343A miniature cake, a cake so small you could fit it into a cup if you wanted to. A cup-cake, some might call it
>>21746572Everything french needs to be appropriated and given normal name that humans can read.
>>21743647These are called glykakia in Greece and the term petit four is used specifically for these only
>>21747342cupckes are fucking trash and a scam
Bumping the thread, these are pretty standard small cakes from the expensive but only decent tasting bakery at the entrance of my building. I like the pavlova and choco tart but they're not the best I've had, very pretty though. Every time I buy a chocolatine here the person at the counter gives me a few chouquettes for free :D
>>21748462>Paris-tier prices in Toulouseouch
>>21748462>le cakemade me smile, fucking reddit country>chocolatines>choquettesinteresting, I remember when I was doing delivery I pretty much went to every place in the city, I got me chocc croisants from all the places, and was kind of shocked that the cheapo bakery from near my house was actually pretty good and could hold its weight when compared to fancy onesfor me a worthy chocc croisant has a semi-solid chocc core, that will slightly melt but not fully when dipped in hot coffee, that's the point for me. for me a nuttella filled croisant is an offense
>>21748462I'd say that pic, eventhough very similar is not quiet the same as the concept in the OP
there are a lot of places that sell mini-cakes here, but the problem is they all taste the same pretty much. they may look different on the outside to fool shoppers, but once you taste them they all have that same creamy insides and similar taste cause the bakery cheaped out on ingridients.
>>21748547Same think just a different size and different choice in pastries
>>21748515Yeah exactly and as I said they're only just decent tasting. Their viennoiseries are normal priced and delicious though, that's the only reason I go there usually. I think they hike the prices up on these because they know they're the only place within a 10 minute walk area that even sells decent pastries, also the shop is right a the entrance of a big residential building so they get all the people living there as guaranteed clients. Opened up last month and is always bustling.>>21748545Kek yeah I haven't tried it but the ''cake'' looks like a standard poundcake. Honestly even the Lidl bakery croissants are decent (only costs 50 cents as well), it's hard to fuck up choco and croissants imo but some bakeries manage to do so.>>21748547Could be, to my mind all pastries that you can put in a box and distribute at one per person fit in the same category. But OP's ones are more bite sized so you might be right that they have a different name (if a name exists at all).>>21748609I know exactly what you mean, the cakes sold at big stores like Leclerc or Carrefour taste that way.
>>21748908>it's hard to fuck up choco and croissants imo but some bakeries manage to do so.many yeah, decent chocc croisants are rare>Could be, to my mind all pastries that (...)to be fair we usually eat them with a coffee spoon and we take like 5 spooniesbut they're pretty decent quality>I know exactly what y(...)>>21748609those are out of the question, we're talking quality mini-cakes hereand now I'm on my way to fish for some quality mini-cake pics as I mentioned earlyer
>>21749307https://www.youtube.com/watch?v=J0YMyvM5a8Y
>>21749314I like when cakes are presented this way, reminds me of going to tea luncheons as a kid where we'd have scones and delicious clotted cream>>21749321Don't like macaroons though, too much variability in taste unless you always get them at the same place>>21749324The apple one looks so good, like a miniature pomme au four, what do they put on top to make it look like that?
>>21749333>what do they put on top to make it look like that?I have no idea, I'm guessing sugar + something, maybe gelatin of some kind, like agar agar, but I insist, this is a wild guess>macaronscheap macarons are good, good macarons are amazing>presented I know that the lolita (a japanese fashion) fashion victims get mini cakes for their pics and they're often presented in that specific way, so my guess is that that kind of shop exists in the us, eu and jp
>>21749357>>21749333plus I'm pretty sure they get those with some fancy looking tea, must be a thing in its own because I've seen that often
>>21749357The stacked plate tray things originally comes from the UK I think, makes a lot of sense that lolita fashionistas would take a pic with them since they're all about victorian fashion (from what I've seen on the net, never been to japan outside of Tokyo Haneda airport). In any case everytime I've had a luncheon set in the UK or a place that was trying to market itself as British abroad, the finger sandwiches and scones were always on these trays.
>>21749333>>21749357I've never understood the macaron meme. Even having lived nearly all my life in France, I'm pretty sure it took me at least 15 years to try one, I wasn't even aware that it was a thing
>>21749547Exactly my thoughts, I don't get it. Everyone seems to go crazy over them and there's that one shop in Paris where people queue up to buy super overpriced ones (which are really good, but not worth the price imo). I'm convinced it's mostly about taking nice photos because of how colourful of an array you can get, because I remember in the 90s there were way less macarons in bakeries or specialized shops in each town and people barely mentioned them (or maybe my family was just too poor to buy them I guess).
>>21749556I'm pretty sure it's marketing plus group effect since they look quite shiny an neat when they're well made, and people like to imitate other to feel validated. I find them good but nothing to write home about, most regular pastries like those on pics itt are way more tasty.
>>21749567Agreed, I'm always disappointed when half of a corporate event's goodies are macarons. I intentionally ate light at lunch so I could gorge on sweet things and this is what I get?
>>21749556off course macarons are super duper instagramable, which is what big part of the game is about, however I still they are amazing as a treat
>>21746103пиpoжнoe = pie thingпиpoжки = small piewhat's the difference?
here are some greek classics everyone gets for their name day or bday>kokakia(two soft sponge cake pieces dipped in syrup filled with pastry cream and glazed with chocolate >ergolavoi(macaron made with 3 times the almond flour)>babades(loukoumades but baked and filled with whipped cream>kornedes( puff pastry cones filled with whipped cream and glazed with syrup>bakalavadiaka(small bakjlava rolls>various tartlets with fruit>fiorentines(florentine biscuit but filled with hazelnut praline)
>>21750900Oh yeah I've had some of them once at a Greek colleague's goodbye party, great stuff
>>21722343why do white adjacent places like greece, portugal etc have such great coffee/sweet culture.
>>21750900sounds nice desudesu
>>21750900nice nice, I like the way choccy one looks, I'm a choccy kinda guy
>>21750900three of each, thank you very much
>>21751618Double that
>>21750900Those all look great, hazelnut praline sounds so goood
bump
>>21751024Did he died?
>>21754235He's just sleeping
>>21722343Op I appreciate your post but isn't this like what people expect to get at any typical patisserie? Anyways, if I had to pick one it would be very difficult they all look delicious meow
>>21754747over here, every time we do family gatherings we eat together, 9 out of 10 times at our house or our family's, these mini cakes would be the dessert, so everyone picks like 2 or 4, that's also the beauty of it, to see grandma snatch that one you wanted, if you want one of them like a lot you bring the medium size version and then pick 1 or 2 of the small ones, it's kind of nice
p. 10 bump
>>21756501I think it's time to let it go anon, the thread is obviously dead
>>21757209we've had our fun, I kinda wished somebody tried it on his bakery honestly, who knows
>>21757243Yeah it was nice. Thank you for participating
>>21759385
>>21759577confused?
>>21761192
