PETITE DESSERTS / AMY OSABA MASTERCLASS

It's hard to feel in the moment when I'm writing about something that happened months ago. At least, tonight I'm finding it hard. Back in September, it was a different season. Georgia was sticky and hot, the kind of weather that you have to surrender to within just minutes of being outside. That day wasn't a love song - maybe more a ballad. It was show up and do good work and absorb. Then leave.

Rather than transporting my desserts completely assembled, I took the elements and finalized onsite at New Moon Gardens. I loved that process, because it allowed me to work within and really feel the environment. The heat. The little fairytale cottage that looked like it belongs in The Little Prince. The exploding gardens. The excitement of the workshop attendees. This is where I first started thinking about small custom desserts as being a vehicle for conveying the narrative of an event. A big single cake just wouldn't have fit the story. The little vignettes, the mystery, the personal focus - no, these needed to be singles. Dark but warm. Food first for eyes, then hands, then mouth.

Tessa PinnerDecember 5, 2016Comment