dessert toppings
now browsing by tag
Fairy Bread Ice Cream For Your Dessert Bar
Fairy bread ice cream is a frozen dessert that recreates the iconic Australian party treat. Made with vanilla soft serve or fior di latte gelato topped with buttered breadcrumbs and a generous coating of 100s and 1000s, it transforms a childhood flavour memory into a menu-ready special for dessert bars and ice cream parlours, tapping into the “newstalgia” trend.
Every Australian knows the original. Soft white bread, cold butter, and a scatter of rainbow sprinkles pressed into the surface. Fairy bread has been part of the national psyche since the 1920s, and translating it into a grown-up frozen treat is a smart, simple move for any venue chasing nostalgia desserts Australia’s customers genuinely crave.
Why Does Fairy Bread Ice Cream Work So Well?
Fairy bread ice cream works because the original succeeds on simplicity: three ingredients, zero technique, pure joy. That stripped-back philosophy translates beautifully to frozen desserts without requiring complex preparation or specialist skills.
The base needs to be neutral and creamy, serving as a canvas rather than a competing flavour. Vanilla soft serve works brilliantly for high-volume operations, but for gelato venues, Fior di latte is the ideal choice. Fior di latte is a traditional Italian gelato flavour that showcases fresh dairy at its purest: sweet, silky, and unadulterated. Its subtle profile won’t fight with the textural toppings; instead, it amplifies them.
How Do You Build the Fairy Bread Flavour Profile?
The fairy bread flavour profile consists of three distinct sensory notes: the cool creaminess of butter, the soft-bland sweetness of white bread, and the sugary crunch of hundreds and thousands. Recreating each layer is straightforward once you understand what each component contributes.
What Base Works Best for Fairy Bread Ice Cream?
Fior di latte gelato or a quality vanilla soft serve provides the “butter” element, delivering that rich, fatty dairy note that coats the tongue. This works because cold dairy fat mimics the sensation of chilled butter on bread. Serve it at the right temperature: soft enough to yield easily, yet cold enough to contrast with the room-temperature toppings.
How Do You Get the Bread Flavour in Fairy Bread Ice Cream?
A buttered brioche crumb adds authentic “bread and butter” flavour without the sogginess of actual bread. Toast cubed brioche in clarified butter until deeply golden, then pulse into coarse crumbs for toasty, biscuity notes.
This works because brioche already contains butter and egg, so toasting it concentrates familiar bakery flavours into a shelf-stable crumb. For efficiency, batch-prep the crumb weekly and store it in an airtight container, as it holds texture for days. Alternatively, crushed milk arrowroot biscuits (another Aussie childhood staple) can deliver a similar effect with less prep, leaning further into the retro-party aesthetic.
Why Are 100s and 1000s the Essential Ice Cream Topping?
100s and 1000s are essential because they deliver instant visual recognition and textural contrast in a single ingredient. A generous coat of 100s and 1000s transforms a white dessert into an instant mood-lifter. As a soft serve topping, those tiny rainbow spheres trigger recognition before the first bite, and customers know this flavour before tasting it.
The visual impact depends on coverage, so don’t be shy. Roll the entire scoop, press sprinkles into soft serve swirls, or create a dedicated “sprinkle station” where customers coat their own serve. The tactile, participatory element adds theatre and encourages social sharing.
Why Do Nostalgia Desserts Perform So Well Commercially?
Nostalgia desserts perform well because they sell emotion alongside flavour. Customers aren’t just buying ice cream; they’re buying a memory. This works particularly well for fairy bread ice cream because the vibrant rainbow visual of 100s and 1000s is engineered for Instagram, meaning you’re selling a flavour and a photograph.
Read our article about tapping into the newstalgia trend.
Buying your ice cream toppings in bulk keeps per-serve costs minimal while ensuring you never run short during a busy service. For a topping this visually impactful, running out mid-rush isn’t an option.
Fairy bread ice cream isn’t reinventing the wheel. It’s reminding your customers why they loved the wheel in the first place and then giving them a reason to photograph it.
Frequently Asked Questions
Can you make fairy bread ice cream with soft serve instead of gelato? Yes, vanilla soft serve works just as well as gelato for fairy bread ice cream. Soft serve’s higher air content creates a lighter texture, while gelato offers a denser, more traditional feel; both pair equally well with brioche crumbs and 100s and 1000s.
What can I use instead of brioche crumbs? Crushed milk arrowroot biscuits or even toasted white breadcrumbs work as substitutes for brioche. The key is achieving a buttery, toasted flavour that echoes the “bread and butter” note of traditional fairy bread without introducing sogginess.
Where can I buy 100s and 1000s in bulk in Australia? Australian dessert bars and ice cream parlours can purchase 100s and 1000s in 1kg bags here online from Opera Foods; supplier of wholesale dessert toppings to food service businesses nationwide.
This article was reproduced on this site with permission from operafoods.com.au the “Wholesale Dessert Toppings Suppliers”.
See original article:- Fairy Bread Ice Cream For Your Dessert Bar
Little Treat Culture: The Economy of Small Desserts
Has something shifted in how your customers think about dessert?
Where they once came in for one indulgent occasion (a birthday celebration, a weekend treat), many are now returning more frequently for something smaller, more intentional. A delicate macaron on a Tuesday afternoon. A single scoop of premium gelato between meetings. A handcrafted chocolate bonbon with their morning coffee. This pattern of “little treat culture,” which we’re seeing across dessert bars, cafés, and foodservice venues alike, reveals something significant about how consumers now view affordable luxury desserts in their daily lives.
This behavioural shift, what the industry calls the “Little Treat Economy,” represents far more than a passing trend. For those of us working in the dessert industry, understanding little treat culture gives us a real competitive advantage. When we recognise what’s driving these purchasing decisions, we can reshape our menus, our pricing, and our operations to meet customers where they are. The payoff? Higher customer frequency, stronger margins, and a business model that’s more resilient in uncertain times.
What Little Treat Culture Actually Represents
It’s tempting to dismiss this as another social media phenomenon, something that will fade as quickly as the last viral food trend. But the evidence suggests something deeper is happening.
At its heart, little treat culture represents a fundamental rethink of what dessert means. Historically, dessert was tied to occasions: celebrations, dining out, and special moments. Today, it’s becoming something different: a functional part of how people manage daily life, regulate their emotions, and mark moments of personal care.
The data reinforces this shift. Research shows that 65% of consumers now prefer smaller portions when it means they don’t have to compromise on taste. Rather than buying a large item that’s “good enough,” customers are actively seeking smaller dessert formats that feel premium. This reflects a broader movement away from “more is better” toward a philosophy of “better is better.”
Here’s the crucial insight: this isn’t about restriction or guilt. It’s about frequency. By making treats smaller and more accessible in price, customers remove the psychological barrier to purchasing. A $15 dessert requires deliberation. A $6 premium treat becomes an instinctive decision. And when those instinctive decisions happen twice a week instead of once a month, everything changes for our businesses.
The Psychology of Permission and Small Dessert Purchasing
Understanding the why behind these choices opens doors to smarter decision-making.
In an increasingly complex world, one that can feel overwhelming, unpredictable, and often beyond our control, people crave something different. They want small, manageable moments of genuine joy. They want to feel agency over their choices. A large dessert can feel heavy, both literally and emotionally. But a single artisan truffle or a bite-sized tartlet? That feels like a deliberate choice, a controlled indulgence, a moment they’ve given themselves.
This psychological driver is particularly strong among younger consumers. Gen Z snacking habits show that 57% of Gen Z purchase a weekly treat, with nearly a third indulging almost daily. But don’t assume this is a Gen Z phenomenon alone. The behaviour is spreading across age groups and demographics.
What matters most is the shift in purchasing mathematics. Traditional customers visit occasionally and spend substantially. But little treat customers visit frequently for smaller amounts. The maths reveal something counterintuitive: multiple small transactions can generate far more annual value than infrequent large ones. The frequency compounds dramatically.
They’re not just buying sugar. They’re buying a moment of respite, a small act of self-care that feels accessible and guilt-free.
Affordable Luxury in Uncertain Times
We can’t talk about this shift without acknowledging the economic reality our customers are navigating.
Economists have long tracked what’s called the “Lipstick Effect”: the observation that during economic uncertainty, people still spend on luxury items, but they shift toward smaller, more affordable options. They might postpone the holiday or the car purchase, but they’ll still invest in something that feels special and achievable.
In the food world, affordable luxury desserts have become the modern “lipstick.”
When major life milestones feel out of reach, when saving for a home, planning a wedding, or securing financial stability feels increasingly difficult, affordable luxury becomes one of the few accessible indulgences. A $9 premium pastry might seem pricey, but as an experience, as a moment of genuine quality in an uncertain world, it’s remarkably accessible.
This is why we see little treat culture thriving alongside cost-of-living pressures. It functions as a recession-resistant form of spending. The small indulgence validates the customer’s hard work without stretching their budget. And when we position our offerings thoughtfully, maintaining premium quality while making them accessible in price and format, we align our business directly with how people are managing their priorities in 2025 and going into 2026.
Shifting Menu Strategy & Dessert Formats
Understanding the psychology is valuable. But what does this actually translate to on your menu board and in your day-to-day operations?
The little treat culture trend asks us to reconsider two things: format and menu architecture. If your menu features only full-sized desserts, you’re effectively screening out the customer seeking smaller, more frequent indulgences.
1. The Power of Dessert Flights and Tasting Boards
When customers want variety without commitment, the “dessert flight” becomes your strongest tool. Mixed dessert plates, offering three to five small portions instead of one large one, have appeared 37% more frequently on menus over the past 18 months. Why? Because they solve a genuine customer problem.
A flight of three mini-gelato scoops or a tasting board of four bite-sized tartlets lets customers explore without the anxiety of choosing wrong. It feels more adventurous, less risky. It also elevates the perceived value: bundling small items creates a premium experience that customers readily pay for.
2. The Economics of Bite-Sized Treats
Small doesn’t mean inexpensive to produce or price. In fact, bite-sized dessert formats often support higher cost-per-gram economics.
Customers resist spending on mediocre full-sized desserts. But they readily invest in a single, exquisitely crafted macaron or a handmade chocolate truffle. This pricing power means we can work with better ingredients.
3. The Add-On Effect: Mini Desserts as Impulse Purchases
Here’s an underutilised opportunity: bite-sized treats are the ultimate add-on sale.
Research shows that customers purchasing small desserts alongside their main purchase, a coffee or a lunch item, spend noticeably more per visit. The small treat becomes irresistible. It’s the evolution of the “coffee and cake” pairing into “coffee and a tiny luxury.”
Train your team to position these items as optional additions. Make them visible at the register. Price them accessibly enough that they feel like a low-commitment choice. The margins on frequency matter more than the margins on individual items.
Positioning for the Future: Building Your Little Treat Culture Strategy
The little treat culture economy isn’t a signal to abandon your full-sized offerings. There will always be customers seeking the celebratory slice or the shared dessert.
But it is a signal to diversify your approach. To ask yourself: Do I have something for the customer who just wants a moment of joy on a Tuesday afternoon? Can I offer an accessible entry point that builds frequency?
When we embrace smaller formats intentionally, not as an afterthought, but as a strategic part of our menu, we’re not just selling less food. We’re offering permission. We’re giving customers a structured way to treat themselves regularly, transforming our venue from a special destination into part of their daily rhythm.
And in an economy where customers are cautious with larger purchases but hungry for small moments of quality, that shift might be the most valuable change we make.
Explore our range of dessert toppings and beyond to find the high-quality textures and flavours that will make your little treat menu unforgettable.
This article was reproduced on this site with permission from operafoods.com.au the “Wholesale Café Suppliers”.
See original article:- Little Treat Culture: The Economy of Small Desserts
Nostalgia Sells: How to Tap into This Dessert Topping Trend
Walk into any café in Australia right now, and you’ll spot something: customers ordering “retro” desserts. Pancakes with toppings that their parents remember. Ice cream sundaes that look like they’ve stepped out of a 1970s diner. It’s not nostalgia for the sake of it but a genuine movement reshaping what people want from their desserts.
The food industry has a name for this dessert topping trend: newstalgia. Think of it as nostalgia with a modern twist. Customers aren’t after the exact desserts they had as kids. They want that feeling, of warm, fuzzy recognition, but dressed up in a contemporary, visually interesting way.
Here’s the thing: white chocolate freckles sit right in the middle of this trend. Almost every Australian adult recognises them, yet most cafés haven’t positioned them as a serious menu component. That’s the opportunity.
What’s Actually Happening in Dessert Right Now
The newstalgia movement is real, and it’s built on something pretty simple: familiar things feel safe, and safe things sell. After years of chasing the next exotic ingredient or wildly complicated technique, customers are swinging back to basics. They want things they recognise, things that trigger good memories.
But here’s the important part: they want it delivered in a premium way. It’s not about serving frozen treats in a paper cup. Rather, it’s about plating them beautifully and making them feel special. Letting customers participate in creating their own dessert, if possible. All of that—the thoughtfulness, the presentation, the interactive element—is what transforms a childhood memory into a café experience that feels worthwhile.
White chocolate freckles fit this perfectly because they’re instantly recognisable, visually striking with their rainbow non-pareils, and they work across multiple dessert platforms. They’re not the whole story, though. They’re one product that can help you capture the newstalgia trend. And that’s genuinely valuable if you haven’t yet tested the waters with nostalgic positioning.
The Real Opportunity: It’s Not About the Freckles
Before diving into the practical stuff, let’s be clear: this isn’t about selling more chocolate buttons. It’s about identifying a market shift and positioning yourself within it.
Customers spending money on desserts right now are responding to three things: visual appeal (does it photograph well?), emotional resonance (does it connect to something I remember?), and the feeling of personalisation (did I get a say in creating it?). White chocolate jewels contribute to all three.
They’re colourful, which means better photos. They’re a recognisable product that triggers “oh, I remember those!” instantly. And when you present them as a topping option—particularly in a self-serve dessert bar scenario or as an optional garnish—customers feel like they’re making a choice. That choice matters more than you’d think.
The broader point is this: if you’re competing on price, you lose. If you’re competing on complexity, you stress your team. But if you’re competing on experience—on making dessert feel special and personal—you’ve found the space where newstalgia lives. Freckles are one tool for doing that.
How to Actually Use Them: Four Approaches That Work
Kids’ Menus With Instant Appeal
The simplest starting point is a chocolate freckle sundae. It isn’t revolutionary, but it’s immediately appealing to both kids and parents. Add a cherry on top, a bit of whipped cream, and you’ve got something that photographs well and costs you very little to make.
The key is naming it something that sounds intentional, not just “sundae with topping.” Try “Rainbow Ice Cream” or “Colour-Pop Sundae.” Customers perceive these as premium choices, which means they’ll pay a bit more without question.
Self-Serve Topping Bars
If your café has a DIY dessert station, freckles belong there. They’re visually appealing, require zero preparation, don’t create a mess, and sit comfortably alongside other premium toppings like candied nuts or fresh berries.
Portion control is straightforward: small serving spoons naturally limit quantity whilst allowing customers to feel like they’re getting generous portions. This approach lets you price the entire build-your-own bowl experience at a premium without creating resistance.
Freakshake Garnish (Where Instagram Lives)
Milkshakes designed for social media—tall, layered, over-the-top—are genuinely popular in Australian cafés. They’re expensive to make, but the high margins exist because customers are largely paying for the visual experience.
White chocolate jewels finish these brilliantly. Pressed into whipped cream rims or scattered across foam tops, they’re immediately striking. The rainbow colours photograph beautifully under café lighting. Offer them as an optional add-on, and a decent percentage of your milkshake customers will upgrade just for the Instagram factor.
Finished Desserts With Thoughtful Garnish
The subtlest approach involves incorporating freckles into your standard desserts without making it a standalone decision. Warm pancakes get a sprinkle of jewels. Regular sundaes include them as standard garnish. Premium waffles finish with a light scatter.
This positions the topping as intentional plating, not cheap decoration. Customers experience it as thoughtfulness—as a sign you’ve considered presentation—rather than as an add-on. That perception shift is everything.
The Practical Stuff: Storage, Costs, and Staff Training
Where Freckles Fit in Your Workflow
Opera Foods’ White Chocolate Jewels come in 1kg packages, which breaks down to roughly 50-65 customer servings at 15-20 grams per portion. That means you’re working with a product that’s easy to portion, stores simply (ambient conditions, sealed container), and maintains quality for months. They also come in a catering pack size of 8kg.
Allergen warnings matter here: the product contains milk and soy; it may contain peanuts, tree nuts, and gluten. If you’ve got a kids’ menu, this matters more than usual, so make sure your staff can communicate it clearly.
Pricing Strategy
Freckles sit comfortably in the premium topping category. You can charge a modest premium as an optional add-on without resistance, particularly if you’re positioning them as an Instagram upgrade or a premium garnish. Incorporated into existing desserts, that cost disappears into your margin—customers don’t see it, but your profit margin improves.
Staff Training Is Basically Nonexistent
This is genuinely one of the biggest advantages. Freckles require no technical skill. There’s no blending, no cooking, no timing. Your staff needs to understand two things: why they’re special (Australian nostalgia, visually interesting) and where they go (sprinkle generously, they won’t be overused). That’s it.
If you’re launching a DIY bar, spend five minutes showing staff how much to offer in the serving bowl. That’s the sum total of training required.
Making It Feel Intentional: How to Talk About Freckles
Menu Language That Works
Instead of listing it as an ingredient, describe the experience it creates. Try:
“Rainbow Ice Cream—Vanilla served with white chocolate jewels for that perfect mix of childhood nostalgia and café sophistication.”
“Build Your Bowl—Choose your base, select your toppings (fresh berries, white chocolate jewels, candied nuts, edible flowers), and create your perfect dessert.”
“Freakshake with Jewel Finish—Instagram-ready in every sip.”
The language should feel conversational, not corporate.
What Your Team Should Say
Give your staff honest talking points rather than a script:
“These are freckles—Australian-made, and everyone remembers them from childhood.”
“They’re perfect if you want something that photographs really well.”
“We’re using them because they feel familiar but made special at the same time.”
Real, conversational language beats polished marketing speak every time.
Visual Presentation
Serve freckles in clear glass containers so customers can see what they’re choosing. Use white bowls when plating individual desserts—the contrast makes the rainbow colours pop. Photograph your finished desserts under warm café lighting (golden hour or pendant lights with bokeh work best). Those photos become your best marketing.
Wrapping Up
The newstalgia trend is real. Customers want familiar things served in thoughtful, contemporary ways. White chocolate freckles are one genuinely simple tool for capturing that. They require no training, photograph beautifully, and trigger instant recognition. They’re not a silver bullet, but they’re exactly the kind of small, low-risk menu addition that creates disproportionate value when executed thoughtfully.
Most Australian cafés haven’t yet positioned nostalgic toppings as premium menu components. That gap is an opportunity. Explore the full range of bulk lollies for more dessert topping inspo. Find out more about dessert topping trends for 2025.
This article was reproduced on this site with permission from operafoods.com.au the “Wholesale Café Suppliers”.
See original article:- Nostalgia Sells: How to Tap into This Dessert Topping Trend
Candy-Coated Chocolate Button Dessert Ideas
What is it about a splash of colour that makes a dessert instantly more appealing? As someone who has supplied countless dessert bars across Australia, I’ve learned that while flavour is king, we truly eat with our eyes first. And nothing brings colour, fun, and a satisfying crunch to the party quite like candy-coated chocolate buttons.
You know the ones I mean. Whether it’s the iconic M&Ms®, the tiny and versatile Mini M&Ms®, or custom single-colour buttons, these little gems are a great way to inject personality, texture, and pure, simple joy into your menu. In a competitive market where every dessert needs to be Instagram-ready, these colourful buttons are one of your most powerful and cost-effective assets.
So, how can you go beyond just scattering them on top of ice cream? Let’s explore some creative uses for Mini M&Ms and their candy-coated cousins to create desserts that look as amazing as they taste.
The Magic of the Candy Shell
Before we get into the specific ideas, let’s just appreciate what makes these little buttons so brilliant for a professional kitchen. It’s not just the chocolate inside; it’s the combination of features that makes them so special.
A Pop of Colour
This is the most obvious benefit. A handful of candy-coated chocolates can turn a plain vanilla cupcake or a simple scoop of ice cream into a vibrant, eye-catching creation. Colour equals excitement, and excitement sells.
The Perfect Crunch
The candy shell provides a fantastic textural contrast. Think soft-serve ice cream or a gooey brownie; the satisfying snap of the candy shell adds a layer of complexity that makes the dessert more interesting to eat.
No-Melt Magic
That candy shell serves a very practical purpose. It prevents the chocolate from melting and smearing all over your desserts, especially in the Australian heat. This means your creations look cleaner and more professional for longer.
Nostalgia and Fun
Brands like M&Ms® are universally loved. They tap into a sense of childhood nostalgia for adults and are an instant hit with kids, making them a safe and popular choice for family-friendly establishments.
Choosing Your Weapon: A Button for Every Job
Not all candy-coated buttons are the same. Understanding the different types and their best applications will help you make smarter choices for your menu.
Classic M&Ms®
These are the all-rounders. Their larger size makes them a substantial mix-in for baked goods, where they deliver a noticeable chocolate hit. They are perfect for creating those classic “monster cookies” or “M&M brownies” that are staples in many bakeries and cafes. Their bright, multi-coloured appearance is instantly recognisable and appealing.
Mini M&Ms®
Don’t underestimate the power of “mini.” These are, in my opinion, one of the most versatile toppings a dessert bar can have. Their tiny size means you get more colour and crunch in every single bite. They are perfect for:
- Toppings: They are ideal for sprinkling over frozen yoghurt, sundaes, and milkshakes because they distribute evenly.
- Rims: Their small size makes them perfect for creating a colourful, crunchy rim on a milkshake glass.
- Baking: When mixed into batter, they don’t sink as easily as larger chocolate chips, providing a more even distribution of colour and flavour throughout the final product.
Single-Colour Candy-Coated Chocolate Buttons
This is where you can get really creative and sophisticated. Single-colour buttons are your secret weapon for creating themed desserts. Are you catering a wedding with a specific colour scheme? A corporate event with brand colours? Or maybe you just want to create a visually stunning ombre cake. Single-colour buttons give you the control to execute these ideas flawlessly.
Candy-Coated Dessert Ideas to Wow Your Customers
Alright, let’s get practical. How can you use these colourful buttons to create standout candy-coated chocolate button desserts?
The “Cookie Monster” Sundae
This is a guaranteed hit with both kids and adults and is a fantastic way to use Mini M&Ms®.
How to build it:
- Start with two scoops of a classic vanilla or cookies-and-cream ice cream.
- Crumble a chocolate chip cookie over the top.
- Add a generous drizzle of both chocolate and caramel sauce.
- Now for the magic: a heavy sprinkle of colourful Mini M&Ms®. They add a vibrant pop of colour and a fantastic crunch.
- Finish with a swirl of whipped cream and perhaps one more mini cookie for garnish.
“Paint-Splatter” Brownies and Blondies
This is a simple technique that creates an incredibly professional, artistic look.
How to create it:
- Bake your favourite brownie or blondie recipe.
- While it’s cooling, melt some white chocolate.
- Once the brownie is cool, use a spoon or fork to flick and drizzle the melted white chocolate over the surface in a random, “splatter” pattern.
- Before the white chocolate sets, immediately sprinkle over a mix of Mini M&Ms® or regular M&Ms®. They will stick to the melted chocolate, creating a colourful, textured, and visually stunning finish.
The Ultimate “Freakshake” Decoration
The Australian-born freakshake is all about over-the-top visual appeal. Candy-coated buttons are a must-have ingredient.
The Colourful Rim: Dip the rim of your milkshake glass in a thin layer of icing or melted chocolate, then immediately roll it in a bowl of Mini M&Ms®. This creates a professional-looking, edible rim that sets the stage for the main event.
The Final Flourish: After piling on the whipped cream, sauces, and other goodies, a final, generous cascade of candy-coated buttons is the perfect finishing touch.
Themed Desserts with Single-Colour Buttons
This is how you elevate your offering for events and holidays.
Christmas: Use red and green buttons to decorate cupcakes, cookies, and festive rocky road.
Easter: A mix of pastel-coloured buttons (pink, blue, yellow) is perfect for creating Easter-themed treats.
Australia Day: A bowl of green and gold buttons on your toppings bar is a simple but effective nod to the occasion.
Corporate Events: Matching the dessert colours to a company’s brand for an event is a high-value service you can offer.
Your Next Step to Candy-Coated Creativity
Candy-coated chocolate buttons are so much more than a simple sprinkle. They are a tool for adding colour, texture, fun, and value to your dessert menu. They are cost-effective, universally loved, and incredibly versatile. By thinking creatively about how you use them, you can develop signature items that are not only delicious but also incredibly photogenic, driving social media engagement and attracting new customers.
What can you do this week?
- Review your toppings bar: Could it use a splash more colour?
- Look at your baked goods: Could a simple sprinkle of Mini M&Ms® elevate your brownies or cookies?
- Brainstorm one new special: Try creating a “Cookie Monster Sundae” or a “Paint-Splatter Brownie” and see how your customers react.
By embracing the playful and creative potential of these little candy-coated gems, you can ensure your dessert menu remains vibrant, exciting, and irresistible.
Ready to add a splash of colour and creativity to your offerings? Explore the Opera Foods wholesale range of candy-coated chocolate buttons, including versatile Mini M&Ms® and a variety of single-colour options perfect for any theme. Let’s create something fun together.
This article was reproduced on this site with permission from operafoods.com.au the “Wholesale Café Suppliers”.
See original article:- Candy-Coated Chocolate Button Dessert Ideas