Food & Recipes

The Miniature Dessert Trend That’s Taking Over Instagram Is Too Cute


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In just a few short months, Italian pastry chef Matteo Stucchi has taken the Instagram food community by storm, showcasing his incredible desserts in a far-from-orthodox way.

His posts, which now reach a following of more than 30,000 hungry users, are entirely based on shooting normal, life-sized treats in a miniature ‘world’.

Stucchi has taken the approach of using tiny figurine workers to construct these “enormous” masterpieces. It’s a unique concept that is ridiculously addictive to flick through.

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Oggi è il grande giorno iniziamo questo viaggio, mi presento,  mi chiamo Matteo  e faccio il pasticciere di professione??, o almeno ci provo ? e ho deciso di unire la mia grande passione , i dolci, con il piccolo mondo di Lilliput ed ecco cosa è uscito. Proprio come Christopher Boffoli , un vero e proprio artista, ho unito il cibo e la mia fantasia dando  vita a scatti dolci e creativi. Ogni settimana vi stupiro' con alcune foto di DESSERT molto particolari e perché no, pure divertenti. (Ogni scena viene pensata e realizzata da me e lo stesso vale rigorosamente per i dolci ??) Bando alle ciance , e quale modo migliore di inaugurare questa pagina se non con una scarica di adrenalina ?, Chi di noi non ha mai sognato di poter navigare in un fiume di cioccolato ?⛵? A volte i sogni possono diventare realtà .

A post shared by Matteo Stucchi (@idolcidigulliver) on

“Who among us has not dreamed of being able to navigate in a chocolate river? Sometimes dreams can come true.”

“The mille feuille is the perfect combination of taste and textures.”

“On my desk I have a very special Newton pendulum… My little friends use my Lady’s Kisses to combine it. A real unbreakable bond.”

“Here in Lilliput and we hurry to collect the last of the summer season [with] sweet peaches.”

“Even the monsters take care of their hands. Especially when they are so delicate.”

“When you get the goods, you must find a place to fix it. And what better place [than] tarlets with pastry cream and berries?”

“Well yes! They were not mere fans of puff, but they were the wings of the rare butterfly… and to be able to capture it is really hard.”

“These brownies with chocolate ganache fondente would not be complete without chopped hazelnuts, strictly cut by hand by my little helpers.”

“It’s a tough job but someone has to do it!”

“‘Remove the glaze, put the icing,’ is what the famous pastry teacher taught to his pupil in the film ‘Pastry Chef Kid.'”

This post was written by Food to Love editors. For more, check out our sister site Food to Love.

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