Tag: cake

favorite desserts of 2016…

– What is happening in pastryland? In 2015, I described a slow-down and a top-off, as the energy and excitement that I first noticed propelling dessert-making into a new era half a decade ago began to level.  And as that unbridled sprint into the unknown, which had charted new and exciting territory, suddenly slowed, the language and form of pastry in this new era seemed to […]

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favorite desserts of 2016…

– What is happening in pastryland? In 2015, I described a slow-down and a top-off, as the energy and excitement that I first noticed propelling dessert-making into a new era half a decade ago began to level.  And as that unbridled sprint into the unknown, which had charted new and exciting territory, suddenly slowed, the language and form of pastry in this new era seemed to […]

Continue

12 days: on the ninth day of christmas: connaughton… (2015)

~ Single Thread Farms Restaurant & Inn was conceived long before I first met Kyle Connaughton in March of 2014 at the Rediscovering Coastal Cuisine event in Carmel, California.  I know this because I had heard murmurings of it before I heard about it from Connaughton himself.  Now, nearly two years later, the multi-faceted enterprise – which, […]

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12 days: on the ninth day of christmas: connaughton… (2015)

~ Single Thread Farms Restaurant & Inn was conceived long before I first met Kyle Connaughton in March of 2014 at the Rediscovering Coastal Cuisine event in Carmel, California.  I know this because I had heard murmurings of it before I heard about it from Connaughton himself.  Now, nearly two years later, the multi-faceted enterprise – which, […]

Continue

best desserts of 2012…

~ Last year, I asked: “Is pastry having a ‘moment?’” The question was clearly rhetorical. And in the paragraphs that followed, I cited dozens of examples of why I thought it was so. In 2012, pastry sustained its “moment” because chefs kept redefining and expanding its borders. They continued to explore uncharted territory, questioning tradition, […]

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best desserts of 2012…

~ Last year, I asked: “Is pastry having a ‘moment?’” The question was clearly rhetorical. And in the paragraphs that followed, I cited dozens of examples of why I thought it was so. In 2012, pastry sustained its “moment” because chefs kept redefining and expanding its borders. They continued to explore uncharted territory, questioning tradition, […]

Continue