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CommentsSweet on Dessert
These metro Detroit pastry chefs take the cake when it comes to creating confections that serve as memorable finales. Here, they take a break from baking to showcase their work and dish some sugary secrets. Photographs by Dave Frechette
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Media Luna
Cate Akerman / Gandy Dancer
What is your specialty?
I enjoy making updated comfort classics. People remember something they loved from childhood. I put a spin on it. My second specialty is making/designing wedding cakes. It’s so rewarding to see the bride and groom’s faces when they see and taste your creation.
What is the most popular dessert on your menu?
The truffle cake with a warm truffle center, ice cream, hot fudge, Heath bits, and Frangelico Anglaise.
Holiday’s Birthday Surprise
Kara Ancchione / Holiday Market
They say life is short, eat dessert first. Is that something you suggest?
Dessert should be the crowning jewel at the end of a great meal. Save the best for last.
Do you see any current trends in dessert menus, for example: greater use of fruits, more homemade ice creams, lower fat, portions designed to share?
The one trend that will never change is that anything chocolate still rules.
Caramel Chai Apple Crisp
Greg Stroker / Tribute
When you order dessert, what is typically your favorite?
Mint chocolate chip ice cream.
What do you find is most attractive to the most people? Chocolate? Pastry?
Chocolate sells itself.
White Chocolate Cheesecake
Richard Venadam / Sweet Lorraine’s Café
What is the most popular dessert on your menu?
Carrot cake.
How do desserts vary by season? What are your favorite seasonal desserts?
Spring desserts tend to be refreshing, summer more fruity, fall more spicy, and winter more warming.
California Signature Torte
Sue Poster / Epoch Catering/Forté
Do women like dessert more than men? And do you think there are female and male desserts?
I think men are the ones who like dessert most. I’ve been doing pastries for a long time and have had many men say they want to take me home!
What do you like about being a pastry chef?
I get to make 7-foot chocolate trees, a mammoth gingerbread house with a glass conservatory, and doughnut sculptures. But the best part of my job is working under my son, executive chef Terry Poster.
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