Decor & Rentals, Food & Drink

Etc. April 2015

Pop-up Café

Compact and smoking hot red, Macchina Mobile Café packs an espresso punch serving seriously delicious java from the side of a converted Vespa. “My wife and I fell in love with Europe’s café culture, where there’s a truck serving good coffee and pastry in even the remotest of city squares,” says owner Jeff Douglas. He and wife Ana Maria Diez launched their vision last summer, wheeling a custom-designed perkmobile into farmer’s markets, weddings, parks, film sets and more, and setting out café tables and chairs.

Licensed as a motorcycle — and tricked out with pro coffee-making hardware — the café is energy self-sufficient and small enough to drive through double-size doors for indoor gigs. A gleaming La Greca, direct from Colombia, joins the truck this summer, adding café con leche to a menu that already includes cortado, espresso and macchiato. Local masters, Spitfire Coffee Roasters is behind Macchina’s signature blend and Cookie Martinez its pastry menu. A perfect pairing, however, is the one with mini mobile soulmate Sugar Mamma’s (see below story).

Interactive Donut Stand

Donuts are the new cupcakes! Sugar Mamma’s is all over that trend, delivering around-town donut fixes from their converted 1991 Subaru Sambar Japanese mini truck. A donut bakery on wheels, the truck’s side pops up into a canopy and out comes the donut making machine. Making for experiential eating to say the least, customers watch their orders’ fresh dough going in at the top of the machine and cute-as-a-button treats popping out of the bottom, up to 70 dozen/hour, for a conveyor belt-like fry up in healthy alternative organic coconut oil.

Like the truck, Sugar Mamma’s donuts are mini, enjoyed in one big bite or two small ones, and come in a choice of flavours: traditional cinnamon and sugar, salted caramel, Nutella or chocolate vegan coconut. Custom event toppers can be arranged. Packaged in bags by the dozen or half dozen for public sale, private events have the option of serving the treats on custom-logoed sticks or take out Chinese food containers. The truck’s cooking station detaches for indoor set-ups.

Edible Design Company

Growing up in a family that ran fudge shops all over North America, sugar runs strong in Katie Collins’ blood. Today, Collins feeds her creative confectionary talents through Candy by Katie, an all-inclusive service staging incredible, interactive dessert and candy stations for events throughout southwestern Ontario. Her family involvement in the one remaining Swiss Fudge shop, located in Niagara’s Fallsview Casino Resort, reinforces her candy volume-buying power and top-quality connections.

“Whether for a wedding or corporate event, Candy by Katie sweet tables bring the ‘wow’ factor to a room,” says Collins, who offers signature treats such as gourmet pretzel rods and quality chocolate barks she produces in-house, along with a huge prop inventory. Customize tables as a bakery, candy store, carnival stand … the sky’s the limit. Trending are popcorn stations, sweet and salty tables, smores and donuts. Logoed bags or unique containers let guests fill up on their favourite sweet tooth treats, making great takeaway favours.