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Chapter 27 first quarter

On the afternoon of the "Goldfinch" public holiday, Xia Zhi took the Hankyu Electric Railway alone, and met Kyouya at the ticket gate of Nishinomiya North Exit Station. Kung also showed up at one o'clock in the afternoon as promised. "How's the product sales going?" Kung asked when they met. "Thanks to you." Xia Zhi replied. "The quantity delivered to the 'Dessert Palace' every day is sold out, but it is impossible to buy too much." "Is there no way to increase the quantity?" "I can't help it. There is also work to be done in the store, but we are only making products for the 'Dessert Palace' for the time being. If we can't take care of the products in the main store, it will be troublesome."

"The boss is not greedy!" "The current situation is very good. The 'Louis Chocolate Workshop' is also very successful." The two walked across the air bridge connecting the station to the shopping center and went to the restaurant food area on the fourth floor. The "Dessert Palace" was indeed packed with people, and there were long queues in front of the coffee shop and merchandise cabinets. It seems that this dessert carnival was very successful. The display in the store has also been greatly changed. The foliage plants and some decorations have been removed, some dining seats have been added, and a merchandise cabinet dedicated to displaying and selling cakes has been added.

All kinds of new cakes are neatly arranged in the merchandise cabinet, and there is also "Goldfinch" French almond panna cotta. Although Xia Zhi was the one who developed the French almond panna cotta, she was not the actual maker.Like other desserts, it is also a division of labor and cooperation, and the quality of Chef Qigu and the owner must be checked. Each dessert will be marked with the name of the store, and unless there are special circumstances, it will not be marked which pastry chef it came from. This is how desserts exist as commodities. The "Goldfinch" cake still retains the flavor of Kansai's traditional French desserts. It is characterized by its warm and mellow taste that anyone who eats it will like, and it does not have the weird feeling that is popular nowadays.Moreover, "Goldfinch" has always insisted on not using foreign wine as a dessert feature, so in a sense, Xia Zhi's new product is a break from the tradition.Although the alcohol content has almost evaporated, this French almond panna cotta that still retains the characteristics of liqueur is a new creation that "Goldfinch" has never had before.

Regarding this point, Chef Qigu and the owner hold an open-minded attitude. "Anyway, it's a new product, it doesn't matter!" The two readily accepted.Besides, not only new products will be offered this time, but they will also be sold together with signature desserts, so it should be no problem. Rather than saying that Xia Zhi was given the task of "developing new products", it is better to say that she wants to use this to practice and spur herself to a higher level.For this reason, she thanked "Goldfinch" from the bottom of her heart for giving her the opportunity.However, the success of a dessert still depends on the sales results, and it is very possible that all of them will be unsalable, but Chef Qigu and the boss still boldly entrusted this task to her to play freely. Xia Zhi expresses her deepest gratitude from the bottom of her heart.

In the "Dessert Palace" store, there is also a display area for art-shaped cakes without affecting the moving line.Against the wall is a long table covered with a white tablecloth, displaying handmade snacks in glass cases.All kinds of exquisite sugar carvings, chocolate carvings and sugar flowers, although small in size, but the exquisite handwork made the guests extremely charming and enthusiastically discussed. Because it is a dessert carnival, it is indeed mostly female guests, including mothers with children, middle-aged women, Obasan, female students, pink-collar office workers, etc.The crowd in the evening must be more turbulent.

The two waited for about ten minutes before they were seated.The menu delivered by the service staff was different from usual. In addition to introducing the new products participating in the dessert carnival, it also included beautiful pictures. "Would you like to order five dishes?" Gong Ye asked. "I think I can order two or two. There are a lot of customers waiting to come in to eat in the cafe, and the rest can be taken away." "Right!" Just looking through the menu makes me want to cheer, and the delicious looking desserts come into view.Xia Zhi is most interested in the "Cold Obella" created by the famous Italian dessert shop "Philis Bianca" in Kansai.

Italian desserts have always given people the impression of simplicity and maturity. Chef Bei Zou of "Felix Bianca" is not only following the traditional taste of Italian desserts, but also very good at creating gorgeous dessert shapes.It seems that this dessert should be named "cold obella". It is not only a chocolate-flavored Italian cheese, it must be very similar to French obella. The moment it is stuffed into the mouth, the rich chocolate aroma spreads in the mouth . Kyoya, like Natsuori, also listed this dessert as the first choice, and then picked a new product from another store: raspberry and cream cheese cake.Xia Zhi chose a fruit tart decorated with fruits from the "Olive Mountain" restaurant in Osaka.

Christine has also tasted all the French almond panna cotta that "Goldfinch" launched, because on the first day of the dessert carnival, he took out all the flavors.Xia Zhi tried to ask for his impressions, but Gong Ye only replied, "Well, it's well done, it's delicious." When Xia Zhi asked Gong Ye if there was anything that needed improvement, and if there was anything that could be done better, Gong Ye replied: "You have passed the stage where I need to answer such things." Then he said: "You I have already made my own dessert, so it is not me who should answer this question, but the guest. From now on, what you have to listen to is the voice of the guest..."

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