
What if dinner came formed as dessert? Cynthia Kallile, founder of Chicago’s The Meatloaf Bakery, has spent countless hours in the kitchen answering that exact question.
As the Chief Meatloaf Maker, Cynthia has created an eclectic menu of meatloaf novelties – Omega-3 Loaf, No Buns about it Burger Loaf, and the vegetarian Yentl Lentl Loaf, just to name a few.
But even more engaging than the varying flavor combinations is the way they are presented. From miniature “loafies” baked in pastry shells to meatloaf cupcakes topped with smashed potato “icing” to large cake or tart-shaped loafs.
When asked how she created this new meatloaf medium, Cynthia says she asked herself: Who said meatloaf always had to be baked as a –well, as a loaf? And with that she went to work connecting her beloved comfort food with other tasty forms, finally settling on the visual appeal of desserts.
Looking at the world differently can create a whole new realm of possibilities for interacting with and serving customers.
Rather than letting the established standard dictate our approach, how could we rethink the form to create truly rewarding experiences?