Bringing Back the S'more: How Cafes Are Winning Customers with This Nostalgic Treat

If you’ve been keeping an eye on menu trends lately, you’ve probably noticed something familiar popping up. From specialty coffee shops in Melbourne to beachside cafes in Sydney, the humble s'more is making a massive comeback.

It’s part of a bigger shift we’re seeing in the industry: what some folks are calling “newstalgia.” It’s that sweet spot where we take a classic childhood treat and give it a premium, modern twist. For a cafe owner or chef, bringing s'mores onto the menu isn't just about a trip down memory lane; it’s a high-margin, low-fuss way to give your customers exactly what they’re looking for: a little bit of comfort and a whole lot of "Instagrammable" theatre.

But there’s a catch. If you’re still using old-school marshmallows made with gelatin, you’re accidentally locking out a huge chunk of your customers. That’s where Dandies Vanilla Plant-Based Marshmallows come in.

Why S’mores are a No-Brainer for Your Menu

Let’s be honest: the hospitality game is tougher than ever right now. We’re all looking for ways to increase the average spend per head without adding heaps of complexity to the kitchen. S’mores hit that mark perfectly.

The prep is dead simple. You’ve got your biscuit, your chocolate, and your marshmallow. That’s it. But when you bring that out to a table, or better yet, torch it right in front of the customer, you’re not just serving a snack: you’re serving an experience.

In Australia, we’re seeing a real appetite for these "little treats." People might be tightening their belts on big-ticket dinners, but they’ll still happily shell out for a fancy hot chocolate or a decadent toasted slice during their morning coffee run. It’s an affordable luxury that feels special.

The Plant-Based Advantage

The biggest shift in the industry over the last few years has been the move toward inclusivity. Between vegans, vegetarians, and people with various dietary or religious requirements, the demand for gelatin-free options is through the roof.

Dandies are a game-changer here. They’re 100% plant-based, which means you can serve the same s'more to everyone. No more checking the back of the packet or having to tell a disappointed customer you don't have an option for them.

Plus, Dandies actually behave like a traditional marshmallow. They toast, they char, and they get that perfect gooey melt that’s essential for a s’more. You can get them in two perfect sizes for the trade: the 283g large bag for the classic sandwich-style s'mores, and the 283g mini bag for everything else.

Three Ways to Get S’mores on Your Menu Today

You don't need to overthink this. Here are three ways we’ve seen Aussie cafes absolutely nail the s'more trend using Dandies.

1. The "Toasted S'mores" Hot Chocolate

This is probably the easiest win. Instead of just plopping a couple of cold marshmallows on top of your hot choc, pile on a handful of the Dandies 283g mini marshmallows and hit them with a kitchen torch for five seconds.

The smell of toasted sugar hitting the air is enough to sell five more to the tables nearby. It turns a standard $5 beverage into a $8 or $9 "premium" experience. You can even rim the mug with crushed biscuit crumbs and chocolate sauce to really lean into the campfire vibe.

2. The S’mores Slice (Grab-and-Go)

If your cafe relies heavily on the "grab-and-go" counter trade, a s'mores slice is a winner. Start with a crumbly biscuit base (think a classic digestive or a speculoos), add a thick layer of dark chocolate ganache, and top it with the Dandies 283g large marshmallows.

The trick here is to torch the marshmallows after the slice has set. It gives it that rustic, handmade look that looks incredible behind the glass. Because Dandies are plant-based, you can market this as a vegan-friendly treat, which is a massive selling point for the afternoon tea crowd.

3. The Deconstructed S'mores Bowl

If you’re a sit-down brunch spot, why not try a deconstructed version? A bowl of warm chocolate ganache, a side of artisanal biscuits, and a pile of perfectly toasted Dandies marshmallows. It’s interactive, it’s shareable, and it’s a great way to encourage groups to stay for one more round of coffees.

Tips for the Kitchen

If you’re going to start using Dandies in your kitchen, here are a couple of pro tips from someone who’s spent plenty of time behind the pass:

• Torch, don't melt: Dandies toast beautifully. Use a small butane torch for that "campfire" char. Don't leave them in a high-heat oven for too long, or they’ll lose their shape. A quick blast of direct flame is your best friend.
• The Mini Advantage: The 283g mini bag is a secret weapon for baking. If you’re doing s’mores cookies or muffins, the minis distribute the sweetness much better than the large ones.
• Storage: Keep your bags sealed tight. Like any quality marshmallow, they don't love the humidity. A simple clip on the bag keeps them fluffy and ready to go.

Getting Started

At the end of the day, hospitality is about making people feel good. There's something about the combination of toasted marshmallow, chocolate, and a crunchy biscuit that just makes people smile. It’s simple, it’s effective, and it’s a great way to stand out from the cafe down the street.

If you’re looking to stock up, we’ve got you covered. As Australia’s specialist plant-based distributor, we carry the full range of Dandies, including the 283g large and mini bags.

Ready to bring the s'more back to your menu? Head over to our wholesale shop and grab a few bags to play with. Your customers (and your bottom line) will thank you for it.