By REBECCA FLINT MARX from NYT T Magazine
https://ift.tt/2DA3i8u
They’re arguing for their place at top restaurants by imbuing classic desserts with new forms, ingredients and undeniable originality.
As Pastry Chefs Decline in Ranks, a Revolution in Cakes and Pies
By REBECCA FLINT MARX from NYT T Magazine
https://ift.tt/2DA3i8u
They’re arguing for their place at top restaurants by imbuing classic desserts with new forms, ingredients and undeniable originality.
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