Introduction

Nothing is more valuable than experience when it comes to developing a dessert. But where does that experience come from? Does it come from working in a pastry kitchen for many years, and then suddenly the ideas just start flowing? Does it come from studying pastry in school? No—work and study alone are not going to produce the wonderful menu items you are hoping to make. In my opinion, dessert creation is somewhat more ambiguous in its roots, but there are certain starting points that are the pillars of creativity and production.