Thanks to chef Jeb Breakell, the Emmerson in Boulder, Colorado has stepped up its desert game with a focus on grain free offerings. This is the first desert lineup for Breakell -- a CIA-trained pastry chef with experience at two-Michelin-starred restaurants -- and the young chef has found a way to masterfully create offerings that are both beautiful and delicious. The flavors find balance between sweet and savory and excite the palette in a way most traditional deserts fail to.
Breakell and the Emmerson in Boulder have already received high praise for its deserts, with most of the focus falling on the Shiro Miso Flan, Fennel & Grapefruit and the Chocolate Fudge. The Shiro Miso Flan utilizes sudachi citrus flavored caramel and blends it with an amazing mix of pear, yogurt and a fish sauce based caramel. The Fennel and Grapefruit comes to the table as a work of art, and explodes with candy shop flavors and savory spices. The Malted Barley Pavlova celebrates Japanese flavorings and combines sweet and savory in an unreal way.
Image Credit: Eater: Rachel Greiman
Innovative Sweet-Savory Desserts
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