A Bespoke Lime Tart

‘Nonfat, half-caf, extra foam, extra hot, soy latte,’ came the order to the barista at our bakery.

‘So it’s the usual, then,’ she responded, and began to make the drink.

I have always been a single espresso kind of guy. But it amazes me how specific an individual coffee order can be. Even the most complex of requests, although it takes a few seconds to process, can be met. You can get your coffee exactly the way you like it.

It’s a natural human instinct to want to personalise. We express ourselves through the clothes we wear, the music we listen to, and even the screen saver we select on our computers and phones. In an ideal world, at the bakery we would be able to customise everything to meet each customer’s individual preferences. But on a daily basis there are limits. We have to create based on general opinions. Ingredients like chocolate and caramel, for example, are typically loved and considered safe bets for any pastry chef. They are crowd-pleasers and instantly win a fan base. But once in a while, a consensus is hard to reach.