24 March 2017
The Hidden Design of Desserts

Satisfying your sweet tooth has never been so spectacular than at Camana Bay. As we explore all things design throughout March, we look at pastry art, a unique skill in which the artist’s tools are entirely edible.


Petit Paris, Cayman’s only French patisserie, has quickly become known for its flaky croissants with dough flown in fresh from France, and its pain au chocolat is one of our favourites, along with the palmier. French for palm tree, these leaf-shaped pastries are as dainty as they are delicious. For a treat that is as beautiful as it is delicious, however, we can’t resist its many cakes, including the tiramisu (pictured).


Lola offers diners an ever-changing array of baked goods created by manager and pastry chef Deb Pradhan, but we’re partial to their fruit tarts. Filled with wonderfully sweet cream and topped with bright fresh fruit they’re a feast for the eyes as well as the stomach. This mango tart, pictured, showcases the simple yet stunning design of hand-sliced mango displayed as a petal atop a cream-filled delicate pastry base.


Gelato & Co. has become known for more than just its outstanding gelato, offering a wide selection of made-to-order baked goods including a decadent chocolate mousse cake – artfully swirled with chocolate pastry cream and topped with a homemade chocolate biscuit – and the individual potted hazelnut chocolate mousses, as pictured. The Nutella flavour is irresistible but the quality of ingredients that owner and chef Stefano Franceschi personally selects elevates the dish to the perfect sweet ending to a great day out at Camana Bay.