On Which Note…
A bakery I used to work for glazed their petits fours with a fructose-heavy, pre-made fondant. They were beautiful to look at, but were also, as one young customer once confided in me, “tooth-curlingly” sweet.
A bakery I used to work for glazed their petits fours with a fructose-heavy, pre-made fondant. They were beautiful to look at, but were also, as one young customer once confided in me, “tooth-curlingly” sweet.