Breakfast and dessert are two low-stress dayparts intended, respectively, to ease people into the day and then to finish the day off with something sweet. Pastry chefs are drawing inspiration from one of these bookends to the day’s eating and applying it to the other as they bring the flavors, shapes, and sometimes the foods themselves associated with breakfast to dessert. RELATED • HipPOPs makes high-quality frozen treats mobile • Pastry chef’s menu complements ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?