Everything about this passionate artist, from the post-modern design of her patisserie to her dessert philosophy says innovative. Even the way she names recipes shows her flair for creativity. She uses an ultrafine baker's sugar to create her signature pulled sugar ribbons, roses, cages, spirals and tuiles. Stalactites of sugar, teetering sugar shards, sweet hard and soft meringues. She likes to challenge how people think about dessert.
Desserts are really about pleasure, with or without a meal.
They should be visually seductive when looked at and ethereal when bitten into. Falkner currently is sharing her passion for pastry and other dessert delectables on a national media tour where she is teaching home bakers to work with heated sugar to create magnificent adornments to add instant panache to any dessert. All rights reserved.