An Art & Science
Creating the perfect dessert is an art & a science, we have a passion for that. It's a strict merging of many elements & processes, including but not limited to; ingredients, flavors, textures, temperature, tools, precise timing, techniques and expertise that result in a qualified Batter Co. dessert. With the possibilities of dessert creation being virtually unlimited in scope, we form a set of rules and standards that every one of our creations must live up to. Those are the following;
Finest Quality European Ingredients + Old World Techniques
Ingredients are the foundation to any dessert. The end result is largely decided by how you begin. We source the finest quality European ingredients from our single origin chocolate, fruit compounds & purees, flavorings, molecular, vanilla beans and tart shells. We choose the best in the World.
Old World Quality - To put it simply, we do things the way they are supposed to be done - the way they use to be done. Our line of french pastries exemplifies this fact. It requires more labor and more time but the end product is that much greater.
Complexity + Sophistication
A dessert of excellence requires many facets to please the sophisticated palate. We approach this from two angles; the number of elements in the dessert paired with an appropriate combination of flavors. To achieve balance, a dessert must not be overly sweet nor lack a punch in flavor.
Mouth Feel + Texture - A Sensory Experience
A fundamental factor to a successful dessert is how it feels in the mouth. We combine many different sensations to add interest to the palate. The range can be hard to soft, crunchy, foamy, velvety, smooth, thick to light, airy to dense. A combination of these elements creates interest, can surprise and gives an overall experience to the dessert that evokes emotion and intrigue. Another core tenant is control over the sweetness of our products. A dessert with the correct level of sweetness will allow for the proper sensory experience.