From May 18 to May 31, Moscow hosted the «Creamy Spring» confectionery art festival, supported by the Petmol brand. The festival became a space for vibrant culinary experiments, where familiar flavors turned into gastronomic discoveries.. The project was timed to coincide with the renewal of the brand’s communication platform: «Petmol is the base, chef!» Through the festival, the brand revealed the main idea of the campaign: cream is the foundation for many dishes, especially desserts. It is precisely the high‑quality dairy base that allows chefs to confidently bring the most complex ideas to life — from light mousses to multi‑layered architectural forms.
The philosophy of the festival was built around a simple but important idea: behind every dessert lies not only the chef’s talent, but also an impeccable product.
The journey through the flavours of «Creamy Spring» yielded a wealth of vivid experiments. At Balzi Rossi, chef Carmine Alfieri offered «Celery» — an unexpected mix of a vegetable marinated in vanilla syrup, fig jam, and airy Chantilly cream. Sangre Fresca has opted for tropical freshness, combining a delicate coconut mousse with a chocolate crumble and an ice crumble made from fresh raspberries. Molon Lave transports guests to sunny Greece with the Fresco Limoni dessert, where a light cream made from mascarpone and white chocolate is served right in a half lemon. And Cosmo by Community has presented a forest «Aronia» based on sagan‑dail tea, transforming natural motifs into a modern gastronomic form.
The confectionery art within the festival also resonated with architecture and history. Lark Cafe created «Capitel with Berries» — a dessert in the form of a fragment of an ancient column made of hazelnut ganache with a juicy berry heart inside. The #SibiryakSibiryak restaurant recreated the coziness of a northern house with its famous openwork carving through the «Nalichnik» dessert, featuring poppy seed sponge cake and panna cotta.
Among the more than two dozen participating restaurants are: Balzi Rossi, Sangre Fresca, Lark Cafe, #СибирьСибирь, Garda, Molon Lave, Miss YOU, Зойка, Айна, Luwo, Космо by Community, Silk Lounge, Мультикультура, Uhvat, Uhvat Пекарня, Рыба Мечты, Культура Встречи, Wine Region, InOut, OSHI Emperor and Le Carre.
The series of events was kicked off by a press lunch held on May 14 at the InOut restaurant, where journalists, food critics, and jury members were presented with the festival dessert and the project concept.
The culmination of «Slivochnaya Vesna» was the final on May 28 at the Stanfood by Metro venue. The program included a professional masterclass on working with Petmol brand products, an award ceremony for the best participants, and a large‑scale networking event for the industry and media community.
For nearly two weeks, residents and visitors to the capital were able to personally appreciate the union of high‑level craftsmanship and a high‑quality dairy base. The «Creamy Spring» festival is a story about trust between the chef and the product. When a reliable base is at the core, the chef can focus on what really matters: creating desserts that become true works of art.
