The convergence of savory and sweet flavors continues in the pastry world, this time in my old home town. I don’t know how long this trend will last, though I do know that it’s a phenomenon that’s not just limited to high-end restaurants. A variety of major-label cookie, cake and frozen dessert manufacturers are even now experimenting with savory-sweet ideas for the retail market. Will butterscotch and bacon ice cream be appearing in a freezer case near you? Eh, doubtful. Though you never know what some commercial retailer might try one of these days.