Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and typically, the art of cooking, too), these professionals spend their entire careers making sure the meals we enjoy are capped sweetly.
However, not all baked goods are created equal, and certainly not all are made in house by hand. At some restaurants, coffee shops and cafés, there are some standbys that make pastry chefs wary of spending their hard-earned dollars on what may likely be a disappointing choice. For instance, “If the restaurant is part of a chain, I would determine that most of the desserts happen to be made in an off-site commercial kitchen,” said Amelia Geist, the pastry chef at The Lodge at Flathead Lake, an all-inclusive dude ranch in Montana.
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This is because these corporate-owned restaurants need to serve as crowd-pleasers and ensure consistent
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