r ecently, the kiddy confectionary and after school snack worked their way from guilty pleasure to hot menu item. It all began with the cupcake, lost its fad status with the candy bar, and now, homey roots be damned, cookies have gone couture. Fresh ingredients, attention to detail and pure passion justify the humble goody’s lofty suffix. L&V Sweets, ‘the sweet cookie boutique’ from Montreal,

a silvery fork cuts into a gold-gilden crust, showering a fine-bone plate with buttery flakiness and bejeweled twinkling filling. Every mouthful is an Appalachian folk song, every escapist drop, a flock of four and twenty blackbirds. A decadent alternative to cake-ification, pie à la mode conjures up scoops ‘n’ slices of grandmum hugs and aubergine picnics– tastebuds and tummies leave baski

k eep one step ahead of so trendy, gosh-darn cute candy bars and create a honey of a reception with off-kilter, in-house sugar shacks. The trick is to give your young-at-heart guests all their unpretentious taste buds ever dreamed of, without encouraging their best pigs at the troth impression. As long as you have an arena of aesthetic finesse up your sleeve, your hallows eve inspired treats will e

y ou can shoot for decadence and scale a spiffy patisserie down to size, stick it in the corner and rock the richest petit fours you can get those eager little paws on – everything from individual pumpkin crème-brulees to bite-size, flourless chocolate cakes. Or, you can go easy on your queasy belly. Indulgence dipped in a cream cheese ganache is a beautiful thing, but if an infinite-course meal

f ood fads may come and go, but a touch of confectionous class is for life. Hence, the delish magnificence that is the macaron. If the Greek word for ‘blessed’ is ‘makarios,’ then this is most definitely the niblet of the angels. The macaron of Paris is considered a delicacy - its batter composed of finely ground almonds, a snowy cascade of sugar, and feathery peaks of egg whites. Once the