3 months ago
38
4
Posted On: August 6th 2026, 02:21 pm
That’s supposed to sound wrong, but here’s what I teach teams in remote kitchens: sugar is often doing a job it shouldn’t have to do. Same with fat 👀
When a fruit has no flavour, when the base ingredient is flat, sugar covers for it.
When technique is off, extra butter smooths it over.
Real, fresh, local ingredients don’t need that.
Sugar and butter aren’t the enemy, using them to fake flavour is 🙌🏼
That’s the difference between a dessert guests remember, and one they just finish because it’s there 👩🍳
What’s your take, too much sweet in pastries or your fine with it?
When a fruit has no flavour, when the base ingredient is flat, sugar covers for it.
When technique is off, extra butter smooths it over.
Real, fresh, local ingredients don’t need that.
Sugar and butter aren’t the enemy, using them to fake flavour is 🙌🏼
That’s the difference between a dessert guests remember, and one they just finish because it’s there 👩🍳
What’s your take, too much sweet in pastries or your fine with it?
Comments (4)
8 days agojarroddeaton
Agreed. A good dessert should highlight the natural flavour of its ingredients.
3 months agoharambee_hospitality
I totally agree with you on this one, often desserts are overly sweetened and too big
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