The Little Bakery that Could (Kick Butt)

In the last few years, a schism has developed within the pastry world. On one hand, you have the big, bigger, and cheaper world of the processed food industry in which the ingredient list is as tall as the dessert itself. And then there’s the high-end, “star chef” world, where you’ll find “goat foam cradling a nest of heirloom berries, handpicked and caressed by eunichs."

...Read More