I think it is a bit of both because while we have certainly traded traditional techniques for the ease of a quick supermarket run, there is a growing movement of people rediscovering the joy of scratch-made snacks. The secret to those heritage recipes often lies in the quality of raw ingredients, which can be hard to match with mass-produced alternatives that prioritize shelf life over flavor. However, the labor-intensive nature of manual churning and slow prep is a major barrier in a fast-paced economy. Perhaps the answer is not to abandon convenience entirely, but to adopt a hybrid approach where we reserve those artisanal heritage methods for special occasions. It is truly rewarding to taste a treat made without preservatives, and bringing those old-school methods back into our kitchens could be exactly what we need to elevate our local dessert culture.