Due to the economy, we are now seeing a resurgence of pastry chefs. For the past five years, as you may or may not have noticed, desserts in restaurants could, generally speaking, be described as ‘basic’ – your typical chocolate or carrot cake, brownie, etc. Everything seemed so uninspired. In 2008, when the economy was taking a downturn, “pastry chefs and sommeliers are the first to be cut,” said Kristin Murray, Chef & Owner at Maurice.
In Portland, female pastry chefs are putting sweets back on the radar for diners, who can now afford to spend a bit more. Read More