Soft-serve, the often overlooked ice cream, is in the midst of a makeover. It’s being dipped in melted Belgian chocolate flavours, like key lime pie and white chocolate Oreo, before being slathered in toppings as the coatings harden. It’s being stuffed into cone-shaped pastries, layered on top of toasted rice, topped with cotton candy and rolled in popular breakfast cereals. New shops serving up Instagram-worthy cones keep springing up, while existing brands expand to new locations. Consumer demand, so far, has been fuelling that growth but with the winter months approaching, it’s up to the shops to sustain demand as temperatures dip — and to ensure soft-serve isn’t just another passing food fad. “The ice-cream business is very popular,” said Sam Arif, co-founder of La Diperie , a soft-serve chain that started in Montreal. At La Diperie, there is only one flavour of soft-serve (vanilla) but patrons can choose to dunk the cone into one of dozens of flavoured choco...
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