5280 Magazine article written by Ryan Hodros

As a pastry school graduate, there are few things I find more fascinating than an expertly constructed dessert. Treats can be cruel to the pastry chef—you can’t unbreak a custard or unburn a caramel. So when a dessert is flawlessly presented, I can’t help but marvel at the planning, the experience, and the trial-and-error that went into it. Click here to read the entire article!