As Pastry Chefs Decline in Ranks, a Revolution in Cakes and Pies

They’re arguing for their place at top restaurants by imbuing classic desserts with new forms, ingredients and undeniable originality.
By REBECCA FLINT MARX from NYT T Magazine https://ift.tt/2DA3i8u
Source: The New York Times href="https://ift.tt/1TJZwGM" target="_blank">Blog Beauty 24/7 Cooking and Cookbooks, Bakeries and Baked Products, Pies