Vienna celebrates sweet innovation: On point dessert enchants the patisserie!

Vienna celebrates sweet innovation: On point dessert enchants the patisserie!

A sweet novelty is currently causing a stir in Vienna: On Point Dessert, an innovative B2B and event concept, has opened its doors. The founders Christina Scheffenacker and Geraldine Lösche have set themselves the goal of putting the patisserie back into the spotlight with their new company. With a range of high-class, artistic desserts, the duo wants to supply not only restaurants and cafes, but also catering services and weddings. This idea, such as Gastro News , came from the extensive experience of the two in internationally renowned restaurants, including the famous "Ikarus" in Hangar-7.

on point dessert stands out due to a constantly changing range, which includes immediately ordered signature desserts. From the fruity Passion Fruit Yoghurt Baiser Creation called Picasso to the chocolate loin of the loop made of mousse au chocolate with liquid salt 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 both classically and in a vegan form and are intended to meet high quality standards.

Individual creations and multi -storey wedding cakes

How is a very personal dessert created at on point dessert? The process is structured: First, the customer chooses the basic dining, followed by individual creams, crispy components and sauces. There are hardly any limits to creative imagination. In order to meet the wedding trend, the company also offers multi-storey wedding cakes that can contain up to 45 layers. These cakes are kept in pastel tones and use old English butter scream instead of fondant, which makes them particularly unique.

But on point dessert not only offers taste, but also a practical solution for catering businesses. The desserts are already prepared, portioned and delivered durably, which relieves the kitchens. This not only increases the quality, but also reduces the effort for the catering businesses. "That makes good business for everyone involved," says Gastro News.

The gastronomy in change

on point dessert is in line with current trends in the catering trade. According to LUSINI Digital we have an increase in the use of technology in the industry. Robots are performing 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.

on point dessert makes an important contribution to this development, since the desserts are not only aesthetic, but also offer innovative tastes. At a time when experience catering and creative concepts are very popular, the company ensures that desserts are not only regarded after 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 assortment will be popular with everyone who loves the sweet side of life. The two founders have been determined that this concept arrives, after all, they have thought of the patisserie with their vision and are ready to mix up the scene.