Paul Adam's patisserie in Sydney has experienced a surge in demand for a gluten-free cake that went viral on Chinese social media. Known for its intricate design and light sweetness, the cake has attracted both local and international customers, prompting Adam to ramp up production significantly. The cake, nicknamed 'old baby cake' in China, owes its fame to a social media interaction between an English teacher and a vlogger. Adam remains optimistic, noting customer understanding when demand exceeds supply.
"The gluten-free hazelnut, meringue and chocolate mousse cake, with lorikeets stencilled in icing sugar on top, is, by Adam's estimation, only a cake but it seems to mean much more to the customers queuing for it."
"My channel has helped boost some businesses before but nothing quite like this," he tells Guardian Australia via text message.
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