Shaun McFarlane, sous chef at The Pig & Pastry, said the cafe introduced the ‘coffee in a cone’ after their Sydney location found it to be popular. 

“The gimmick of it attracts people,” he said.

“It’s a nice thing to have and it’s something a bit different. 

“People will also put photos up and tag us, which is a good way to get the word out there.” 

 Mr McFarlane said a cafe needs to do more than the fads of the time.

“Fresh local produce is one of the main things we do to attract customers,” he said.

“We get local suppliers, like our pig and pork.”

Genevieve Douglass, one of the barristers, makes the coffee as normal and pours it into a cone. The waffle is sealed inside with chocolate to make sure it doesn’t leak.

Customers have 10 minutes to sip on their coffee before the chocolate melts. 

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