In 1962, a certain Monsieur Heierle was the ‘Master Swiss Confectioner’ of Trincas. He curated a menu of ‘Holiday Fancies’, ‘Happy Surprises’ and a charming Christmas cake with the power to ‘make neighbourhood news’ — according to a musty, yellowed-hued Christmas brochure the restaurant has framed on its walls.
“I found this brochure — it’s from the year 1962 — tucked away in my desk drawer,” says Anand Puri, the third-generation restaurateur helming the 17, Park Street, heritage stop today.
More from the 1962 brochure
The brochure tells the story of Trincas’s festive menus from yesteryears. Rich mince pies, trays of cocktail snacks, imported liqueur chocolates and much more were sold warm and fresh over the bakery’s counters. “Palmier biscuits sprinkled with sugar dust and Christmas-spiced ‘baba cakes’ may have also been on the menu,” recalls Anand.
Fast forward to 2022 and Trincas is recreating one of the offerings — the mince pies of 1962. The pies will be baked warm and toasty, with a twist, and will be available off the counter at Trincas from December 16 to January 7, 2023.
Mince pies recreated by Priyanjali Ray of Wild Yeast Stories, along with Trincas’s Christmas menus from 1962
“We were flipping through old menus and saw that the mince pie could be recreated for the festive season. Earlier the mince pies were probably savoury, but we’re making them as dessert,” shares Priyanjali Ray of Wild Yeast Stories, who will be recreating the magic. A medley of dry fruits soaked in rum, apples and a sprinkling of spices sitting in a short-crust pastry base — light and luscious — is what one can expect.
Along with mince pies, the restaurant will also serve Christmas-themed bakes. “We’re going to have mini Panettone muffins, Stollen (a German dessert), ginger-bread cake, cranberry and white-chocolate bread and festive drinks like peppermint mochas and hot chocolates,” says Anand.
All you need to bring along is the festive spirit and an empty belly!
