David Gorgoshidze, founder of Marron Pastry and Didebuli Tortebi declares that the high cost of raw materials and complex technology make sugar-free desserts expensive to produce, resulting in higher retail prices and limited demand.
Speaking to bm.ge, Gorgoshidze explained that due to these challenges, his confectionery has temporarily refrained from producing sugar-free and gluten-free complex desserts. However, the company plans to introduce simpler sugar-free items by the end of this year.
“I completed a master class in Spain focused on sugar-free, lactose-free, and gluten-free production. It’s a very complex technological process, and producing elaborate desserts becomes extremely costly. If one dessert costs around GEL 25, demand will be low. Since affordable raw materials are unavailable locally, we’ve decided to focus on simpler sugar-free products like muffins and brownies, which we expect to launch by the New Year,” said Gorgoshidze.
Founded in 2008, Didebuli later expanded with the Marron Pastry line. Today, the confectionery chain operates five branches in Tbilisi, located in Didi Digomi, Digomis Masivi, Temka, Jikia Street, and Nutsubidze Street.
