Vienna celebrates sweet innovation: On Point Dessert enchants the patisserie!

Vienna celebrates sweet innovation: On Point Dessert enchants the patisserie!

A sweet new product is currently causing a stir in Vienna: On Point Dessert, an innovative B2B and event concept, has opened its doors. With their new company, the founders Christina Scheffenacker and Geraldine Lösche have set themselves the goal of bringing patisserie back into the spotlight in the catering industry. With a range of high-quality, artistic desserts, the duo aims to supply not only restaurants and cafés, but also catering services and weddings. This idea, like Gastro News reports, arose from the pair's extensive experience in internationally renowned restaurants, including the famous “Ikarus” in Hangar-7.

On Point Dessert stands out with an ever-changing selection that includes signature desserts that can be ordered immediately. From the fruity passion fruit yoghurt meringue creation called Picasso to the Chocolate Lover half-sphere made from mousse au chocolat with liquid salted caramel, there is something for every taste. Vegan options, such as the Vegan Baby, are also on offer. The founders ensure that everyone can enjoy their works of art, because the desserts are offered in both classic and vegan form and should meet high quality standards.

Individual creations and multi-tiered wedding cakes

How is a very personal dessert created at On Point Dessert? The process is structured: First, the customer chooses the basic dessert, followed by individual creams, crunchy components and sauces. There are hardly any limits to your creative imagination. To keep up with the wedding trend, the company also offers multi-tiered wedding cakes that can contain up to 45 layers. These cakes are decorated in pastel colors and use Old English Buttercream instead of fondant, which makes them particularly unique.

But On Point Dessert not only offers taste, but also a practical solution for catering establishments. The desserts are delivered already prepared, portioned and preserved, which reduces the burden on the kitchens. This not only increases the quality, but also reduces the effort for the catering establishments. “This is good business for everyone involved,” Gastro News continues.

Gastronomy is changing

On Point Dessert is in line with current trends in gastronomy. Loud Lusini Digital We are seeing an increase in the use of technology in the industry. Robots are taking on more and more tasks to compensate for the shortage of skilled workers and increase efficiency. The demand for healthy and sustainable nutritional options is also booming.

With its offering, On Point Dessert makes an important contribution to this development, as the desserts are not only aesthetic, but also offer innovative tastes. At a time when experiential dining and creative concepts are very popular, the company ensures that desserts are not just seen as dessert, but as part of the overall experience.

In the Viennese gastronomy scene, On Point Dessert could become the new trendsetter, whose creative approaches and high-quality range will appeal to everyone who loves the sweet side of life. The two founders are certain that this concept will be successful, after all, they have rethought the patisserie with their vision and are ready to shake up the scene.