i. I work as a cake artist/pastry chef. I own “When Pigs Fly Pastries” – a specialty cake and pastry business with everything made custom for each client. With the exception of the fondant, all aspects of my cakes are completely made from scratch. All decorations used are 100% edible and

Pastry Chef Ricardo Rosas enjoys watching person after person coming into Faubourg Paris to secure one of his domed lemon tarts. This ‘rich, smooth and tangy’ lemon curd – which sits atop vanilla milk foam in a flaky tart shell – is one of their best-sellers. The lemon tart is also

The tables are full – birthdays, showers, just because. New couples, retired regulars and little girls in tulle are deep in choice: what to eat next? Peanut butter shortbread, orange macaroon hearts or hazelnut Linzer cookies built around raspberry jam? Blueberry brioche pudding, dark chocolate bon-bons or one of those