Hitting the Sweet Spot With LA's Top Pastry Chefs
Some say the shorter the skirt, the better the economy. We say, the best economic indicator is how many pastry chefs are whipping up chocolate cremeux and meringue desserts in top restaurants around town. During the worst times, that sweet role is often the first to go, with executive chefs having to do double-duty creating both the savory side of the menu as well as the sweet. Sometimes it works; sometimes it flops like a fallen soufflé.
In LA, we’re happy to report: Pastry chefs are back, in a big, sweet, butterscotch budino way. Thankfully, we've never lost queens of the scene like Nancy Silverton and Sherry Yard — they practically built our kingdom of sugar and bread in LA — but now restaurants big and small have been re-implementing significant pastry programs, with top-notch talent creating the most decadent and delightful confections around. And it’s time we celebrate them. Here are LA's pastry chefs whose work in the sweets department should not be overlooked.