Do you feel it too? Young generations of consumers are sending out fresh vibrations into the world, questioning the classic ideas of beauty and looking for totally new style concepts. Their world is about loud colours, clashing textures and recycling known symbols into a new wave of aesthetics. What’s more, they embrace ugliness as a way to create new forms of beauty. Artisan pastry chefs can draw tonnes of recipe inspiration from this new Style Rebellion trend.
What does Style Rebellion mean for your sweet and chocolate delights? Callebaut chef Philippe Vancayseele takes you underground in a fascinating fusion between street art and pastry making. The end result? Chocolate delights that are definitely surprising and code-breaking. What do you think?