bake - July 2018 - 46
cakes Putting the Extra in EXTRAORDINARY San Diego's dynamic food scene would not be complete "We're very colorful. Where a lot of bakeries can use beige without sweet treats. One baking institution in the city has set and brown tones because that's the color of dough and that's the example for what it means to provide gourmet desserts to the color of chocolate, it's important to me that it's a painter's customers. But Extraordinary Desserts, with two locations in palette," Krasne says. the heart of San Diego, isn't satisfied with mastering just that one aspect of the business. The complexity of each dessert's look extends to its taste as well. Krasne points out that the products have a lot of When you talk with owner Karen Krasne, the first thing you layers and textures that have become another calling card notice is her passion. Whether she's discussing travel, education, of the bakery. "There's a lot going on in just one item from family, or business, her enthusiasm and energy is on full display. the counter. A cookie is not just a cookie. It might have four different types of sugar," she says. left to pursue her dream. She graduated from the University of It's that sophistication from a design standpoint that Hawaii with a Bachelor of Science degree in Food Science and Extraordinary Desserts looks to balance with accessibility. Human Nutrition, which has given her a unique perspective on Unexpected flavor combinations and vibrant touches of fruit and the role of food in our lives. Following that, she studied pastry- flowers add flair without making each dessert seem overly fancy. making at Le Cordon Bleu before returning to San Diego when To stay true to itself, the bakery doesn't rely on trends to dictate an opportunity presented itself to open a bakery there. where it goes with design, but it does follow the flavor trends. Every so often, Krasne returns to France to learn more about That's where Krasne's work ethic comes in handy. She is the pastry arts. One could describe her as a citizen of the constantly searching for the right flavor profiles to satisfy her world, traveling to exotic and faraway places to experience the customers. The bakery was an early adopter of the elderflower culture and use that experience to inspire her desserts. trend, which has soared ever since the British royal wedding between Prince Harry and Meghan Markle featured a lemon Many of the products at Extraordinary Desserts are topped elderflower cake at the reception (the pastry chef who made with fresh flowers, something Krasne picked up from her time the cake, Claire Ptak, is a California native just like Krasne). in Hawaii. Another noticeable trait of many of the desserts at the bakery is gold leaf, a French/Parisian component. The "I love that! We have a cake that we soak with elderflower, and colors the bakery uses help to set it apart from its peers, with now it's going to be huge! We also do an elderflower glaze on a dazzling desserts that pop out of the display case. lemon scone," Krasne says. 46 < JUL 2018 | bakemag.com PHOTOS BY EXTRAORDINARY DESSERTS The talented pastry chef was born and raised in the area, but
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