Pastry chefs are often wary of desserts from chain restaurants, as these establishments typically source their sweets from off-site commercial kitchens to maintain consistency.
Ricky Saucedo notes that chain desserts like 'a brownie on a plate or slice of cake' signal a missed opportunity for unique, artisanal pastries.
Claudia Martinez points out that smaller restaurants often lack the budget to hire a dedicated pastry chef, leading to inconsistencies in quality.
The appearance of perfect cut lines on cakes often indicates that they are mass-produced, discouraging pastry chefs from ordering them.
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