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Left: A selection of flavors from Dry Heat, a small bakery I started and ran in Summer 2021 featuring bi-weekly rotating flavors, always with a spicy kick.
Right: A dessert designed for a Silk Road-themed dinner helmed by Chef John Hutt — roast chestnut panna cotta, “Venetian glass” candy, pine nut and blue cheese crumble, cardamom and long pepper sauce.
Pastry | Edible History | Eaten Magazine | Pastry Art | Residenza Lago Scuro