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In the bustling northern suburbs of Sydney, Paul Adam has become accustomed to the sight of long lines forming outside his patisserie, Du Plessy Pralin & Otello. The triggering factor for this surge in customers was the viral success of his gluten-free hazelnut, meringue, and chocolate mousse cake, which features delightful lorikeet designs crafted from icing sugar. Adam humbly regards it as “only a cake,” yet for many of those waiting, it represents much more, including a culinary journey that has drawn visitors from across the globe.
During a recent visit from Guardian Australia, Hong Kong resident Faye Chui shared that trying the famed cake was a primary reason for her trip to Sydney, alongside attending the iconic Royal Easter Show.
The cake’s rapid rise to fame has left Max Li, the vlogger behind its popularity, astonished. “I’ve featured several businesses on my channel before, but nothing has reached this level of excitement,” he remarked in a text exchange.
In response to overwhelming demand, Adam ramped up his output from around 100 cakes weekly to an astonishing 150 a day, yet he often finds himself unable to meet the incessant cravings of his clientele. Fortunately, patrons tend to be understanding, frequently returning to try again the next day when they encounter sold-out signs.
On various Chinese social media platforms, the cake has received the affectionate nickname “old baby cake.” This endearing term relates to Margie, an English teacher and regular customer at Otello, who introduced the dessert to the online community.
During a train ride back from Bowral, Margie struck up a conversation with Li, exchanging light-hearted banter as she touted Adam’s cakes as a superior option to his pastries. This spontaneous connection blossomed into a friendship that would further elevate the cake’s fame.
Li describes Margie as embodying strong values, a zest for life, and an infectious sense of humor. Her popular line, “Life is too short not to eat and drink well,” has resonated deeply with many, providing a measure of comfort to individuals grappling with various anxieties.
The term “old baby” has become a symbol of affection that Margie embraces with pride. She perceives it as a compliment, and Li elaborates that it conveys a sentiment akin to being “young at heart,” but with a charming twist that his audience appreciates.
Margie herself acknowledges that age has not diminished her youthful spirit, stating, “Yes, I am older and still have youthful energy.” Reflecting on her experience with Li, she considers their meeting “one of the luckiest things that’s ever happened” to her, leading to several collaborative videos in which Li affectionately refers to her as his Australian grandma. Together, they share a unique philosophy: food serves as a passport to explore and connect with the world.
Margie’s clarity in English during their videos has been particularly well-received by Li’s diverse audience. Many viewers have expressed a desire for subtitles in both Chinese and English, recognizing the educational impact she continues to have—even as her teaching takes on new forms. She takes pride in fostering a love for learning in people from varying backgrounds, including refugees, who are eager to improve their language skills.
While Margie and Li’s rapport undeniably contributes to the allure of the old baby cake, Paul Adam’s warm demeanor has also played a significant role in its appeal. His authenticity has allowed many Chinese viewers to feel a connection to Australia’s hospitality, leading them to wonder about the cake’s allure when a passionate local like Margie proclaims its excellence.
The recent surge in demand has prompted Adam to put many of his regular offerings on hold to focus on the overwhelming requests for the old baby cake. Recognizing the need to serve his loyal local customers, he made the decision to temporarily cease its production until after the busy Easter and Mother’s Day periods. He even reached out to Li to inform his followers to refrain from visiting for the cake, ensuring that he could navigate through these upcoming busy periods smoothly.
Li, who respects Adam’s choice, noted that even with the possibility of profit, Adam remains dedicated to his community. Though some customers occasionally miss the announcement about the pause, Adam makes exceptions for those traveling from afar, highlighting his commitment to customer satisfaction. There was even a memorable moment when a man requested the cake to gift to his girlfriend as a proposal. Adam humorously suggested a box of chocolates instead, mentioning, “If she says yes, give her the chocolates. If she says no, you eat the chocolates.”
The viral sensation surrounding the old baby cake has marked a pivotal moment in Li’s career, leading him to recognize the profound impact of genuine moments over material pursuits. He reflects, “What transpired between Paul and Margie revealed the power of small gestures that go beyond food; they encompass kindness, curiosity, and the beauty of cross-cultural connections.”
While Margie finds the newfound attention somewhat overwhelming, she embraces it as an intriguing twist in her life story. “It’s another life adventure, and I love adventure,” she enthuses, highlighting the joy of unexpected experiences.
Source
www.theguardian.com