S W EET
WI NDE R
132Old is new again—and more
delicious than ever. Pastry chefs
and bakers are reimagining the
classics, from black forest cake at
Joule in Seattle to tropical
ambrosia at Bresca in
Washington, D.C. These retro
desserts call back to the
originals, but with modern,
elegant updates.
By KELSEY YOUNGMAN
Photography by CHRISTOPHER TESTANI