In Sydney’s competitive treats market, to be big, you have to go small. That’s why Petal Met Sugar, a combined florist and patisserie in Woolloomooloo, is launching a month-long pop-up of tiny sweets.
“Petite” desserts have already taken off in New York. Mini popsicles, bite-sized macaroons and tiny ice-cream sandwiches have been emerging around the city. They’ve also entered the mass market with baking giants such as General Mills taking them on. Now, it’s our turn to think small.
Florist Angela Wong and patissier Elsa Li will launch a month-long menu of mini desserts in time for Valentines Day. The idea came after their weekend tasting platter of smaller sweets took off.
“So one day we thought, why not make our entire menu mini?” says Wong. “It’s a ‘mini month’.”
Take the Salted Caramel Popcorn Tart for example. It is just three centimetres in width and diameter.
There’s a bite-sized Gaytime in a cup with salted caramel mousse, vanilla Chantilly, hazelnut crumble and honeycomb. The Pretty in Pink comes with rosé jelly, fresh berries and pomegranates. Another favourite is Le Petit Pannacotta with jasmine-tea pannacotta, yuzu gel, white gel, white chocolate crispy pearls and lemon balm. Fan favourites such as the Peach Oolong and Terrarium will be there, just smaller than usual.
How does one go about shrinking a dessert? “It’s very fiddly; delicate fingers are required,” says Wong. “Most of the desserts are still prepared in big batches, and we have to shrink it to less than half of its original size.”
Petal Met Sugar
68 Sir John Young Crescent, Woolloomooloo
Mon to Fri 8am – 4.30pm
Sat to Sun 9am – 4pm