Custom dessert development, one buyer at a time.
New products here usually start with a buyer asking for something rather than an idea in the kitchen. This page explains how that works and what we need from you.
Why this page has no product photographs on it
Because announcing a product before it can be produced reliably at volume is how buyers end up planning menus around something that never arrives. We would rather this page were honest and slightly boring than full of things we are thinking about.
Some of what leaves this kitchen never appears on the site at all, because it was developed for one buyer under their own label and belongs to them. Custom dessert development is a normal part of what we do, it is just not always public. Private label and OEM
In production now
Kunafa Pistachio Chocolate Bar and The Dubai Chewy.
How new items start
A buyer asks for something specific.
What we announce
Products we can already produce to specification.
How a development request works
Four stages, and an honest answer available at every one of them.
You describe the need, not the recipe
Tell us the occasion, the volume, the service format and what it has to survive. A brief written as a problem gets a better answer than one written as a recipe, because the kitchen may know a route you have not considered.
We say yes, no, or not at that volume
The third answer is the most common and the most useful. Plenty of things can be made beautifully at fifty pieces and not at five thousand, and you need to know which side of that line you are on before you build a plan.
Samples and specification
If it is workable, the product is developed against a written specification, sampled and adjusted. Ownership and any exclusivity are agreed in writing before the first production run rather than assumed afterwards.
Then it becomes a normal order
Once a specification exists, reordering is the same process as anything else we make. The ordering process
What a development request needs from you
Four things. Without them we cannot tell you anything useful, and a vague brief usually ends in a vague product.
A realistic volume
The single most important number. It decides whether an idea is a kitchen project or a production one, and those are completely different conversations.
A real timeline
Development, sampling, approval and packaging all sit ahead of production. If you need it for a season, work backwards from that season rather than forwards from today.
What it has to survive
Displayed for hours, transported, held at ambient temperature, or served immediately. This constrains the product more than flavour preferences do.
Whether it is yours or ours
A product developed for you under your label is a different arrangement from one added to our range. Settle it early, in writing, while both options are still open.
Ask about something specific
Describe what you are planning, how many, and when. You will get an honest answer about whether this kitchen can make it properly at that volume, including a no if that is the answer.