The resurgence of bakeries across the U.S. showcases a blend of artistic creativity and culinary craftsmanship, driven by chefs and entrepreneurs who redefine baking with modern influences.
Jennifer Yee's vegan viennoiserie has transformed expectations, proving that nondairy options can produce croissants and pastries that stand equal to their traditional counterparts.
Lauren Tran’s bakery, born from a pandemic pop-up, successfully combines Vietnamese and French pastry traditions, introducing unique flavors that delight and attract a diverse clientele.
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