Towards the first half of this year, there was a challenging assignment.
How to create a website interface for a boutique patisserie par excellence?
A pastry chef called Kishi and a company called Foodaholics. When I first met her at a party, I mentally resolved to go through the entire range of her offerings before I even sat down to do any problem solving. Soon we were exploring over meetings and eatings – her business model, her pricing (a little on the higher side) and her range of desserts (cakes, frozen desserts, puddings and more). Drool, Drool, Drool .
We finally sat down to understand, how her orders came in, how much time she’d take and how would deliveries happen – in a country where temperatures are always on the higher side.
Her USP is her unusually fresh list of ingredients and trimmings – imagine alphonso pulp, marzipan stars and edible gold on your cakes and you’ll know what I am arriving at.
So we moved from an introduction from her – a unusually thick round of media gallery to her company, her range, how to order, a hidden promise of a reward and finally payment options and contact details. Best of all, the chef insists on knowing more about the occasion, number of people and the kind of people who are likely to be in. The desserts could then be customized to your needs.
You could ask for a completely exotic combination or choose from a list of common flavours with a 
twist.
We even added a speak-up how you like it and hooked her blog up, where Kishi updates her followers with her doings through the times. Added a quality assurance section – catch the calorie-conscious and work on allaying their apprehensions.
She is on Twitter and Facebook too – but my warning for fellow foodies – you will have to exercise and work it all off – and the addiction will still not wear down.
