Local Products, Global Desserts

Star Chefs’ Pastry Trends 2007 Report reveals that a sizeable percentage of pastry chefs source ingredients from within a 50-mile radius.

Star Chefs’ Pastry Trends 2007 Report reveals that a sizeable percentage of pastry chefs source ingredients from within a 50-mile radius. That doesn’t surprise David Guas, longtime executive pastry chef at several Washington, D.C.-area restaurants and founder of DamGoodSweet Consulting Group. Way before “food miles” became a buzzword, his focus was local and seasonal. Honey, goat’s milk, peaches, plums, strawberries and other standbys come from small producers in nearby Virginia and Maryland.

“My regular supplier can usually carry these products, but other times I go directly to the individual beekeeper, goat farmer or grower. If you have time, you can establish a network and arrange deliveries,” Guas notes.

Guas transforms these local products into global desserts garnished with a dollop of comfort, such as his Asian-inspired Warm Ginger Lemongrass Pound Cake with Yuzu Huckleberries and Kaffir Lime Coconut Sorbet. He also enjoys collaborating with his savory chefs by “borrowing” their ingredients and equipment for inspiration. “I like to tinker with technique,” he says. “Circulators make great custards and braising machines and sous vide equipment can be handy for different dessert preparations.”

Excerpt from Restaurant Business Magazine’s October 2007 article, “Sweet Sourcing.” Reprinted with permission of Ideal Media, LLC.