Will Dessert Survive the Climate Crisis?—w/ Caroline Saunders of The Sustainable Baker
Reversing Climate Change
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French Pastry
There's a decent sized fringe movement in the pastry world in america doing vigan via noiseri, which is basically anything flaky. I talked of this amazing french camorian baker, where back in the comoros, off of madagascar and off of africa, cocoanut and rice and vanilla are really key ingredients,. But butter is not. And so i think as we try to navigate some of these potential dietary changes that we need to make, whether on our dinner plates or dessert plates, we should think beyond the obvious quiszines in front of us, like french ones.
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