The Pie I’ll Never Shut Up About
Source: New York Times
One of the quiet joys of being a restaurant pastry chef is that you arrive early, typically before anyone else, probably just an hour or two after the last of the line cooks are done scrubbing and sanitizing the splashbacks and lowboys. The room invariably still smells like degreaser and leftover wine, no matter how immaculate. That is, at least until you pop your first espresso shot, then a third and a fourth.…
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