Ritual
When fruit becomes biscuit...
Some biscuits are born from a recipe. Others, from a meeting of minds.
Together with the students from the Food Design Master’s program at ArBA, we mixed ideas, skills, and passion to create a brand-new biscuit. Not to follow a trend, but to open a path, toward a more engaged, curious, and nature-connected kind of indulgence. A path made by walking, trying, daring.
We set ourselves a “simple” challenge: color a biscuit without adding anything artificial. Find a color you can really eat. We tested, failed, tried again… until the strawberry stood out, with its bright hue, its pure sweetness, and the story it tells of responsible indulgence.
And how lucky we were to be surrounded by inspiring young people who ask the right questions, find new answers, and think differently. With them, we learn, guided by their intuition, our expertise, and a shared desire to do better, not just well.
Today, this little red, crunchy square is proof that simplicity takes time. That innovation sometimes means going back to basics.
Tomorrow? New challenges, new shapes, new ways of doing things.
Because if a fruit can become a biscuit, who knows what a biscuit might become, too...