Su-Jit Lin is a storyteller first and everything else second. Her work has been featured on Thrillist, PEOPLE, Al Jazeera, Folks, Longreads, The Spruce Eats, Yummly, AllRecipes, The Kitchn, Ravishly, AAA Magazine editions, Edible Long Island, Where Y’at, and others.
” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking , these professionals spend their entire careers making sure the meals we enjoy are capped sweetly.
Yet “if it’s a smaller middle-of-nowhere restaurant, I’ve learned it’s usually it’s not made in-house because most restaurants can’t afford to have a pastry chef on payroll,” saidBut not all of the signs of mass-produced pastries are this obvious. So we asked six notable pastry chefs what their red flags are when it comes to the dessert menu, and why they’d opt to skip the course. Here’s what they had to say.
said, “They tend to taste of artificial flavor enhancers,” something the both she and Reada have become highly sensitive to in their careers as pastry chefs. “Unless it’s listed on a menu as a seasonal special, they’re often commercially sourced because they’re great for restaurants to have on hand since they’re easy to store and keep fresh in the freezer,” Geist said. Plus, it’s a default for something that “restaurants buy and a low cost and upcharge a crazy amount,” Castro said.
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