San Sebastián Cheesecake: What I Learned Serving It to Customers
San Sebastián cheesecake doesn’t look like it should work. The top is dark, almost burnt, and when you cut into it the inside is soft…
Pastry
Good pastry, like good coffee, comes down to patience and technique. Here I share the desserts I make and love — from cheesecakes to café classics — along with the small lessons I’ve learned about what makes a pastry worth ordering twice.