Edmund’s Oast pastry chef Heather Hutton started tinkering with dessert recipes as a child, favoring seasonal ingredients that balance sweetness and add new flavor profiles, as seen here in her decadent yuzu key lime pie.
Baking Tunes: “I like anything I can sing to but listen to a lot of Ella Fitzgerald. Female jazz voices put me in a flow.”
Family Traditions: “I love hanging out with my family in Atlanta. We bake, we make gingerbread houses, we go ice skating, we get it all in.”
Working Off Dessert: “I’m very big into yoga. I’ve always been that way, not just to keep off the pounds.”
Holiday Favorite: “Baked Alaska is one of the best desserts. Hot, cold, crunchy, soft: it hits everything for me.”
Seasonal Sipper: “Hot chocolate with lots of marshmallows. I also love eggnog and will start drinking it as soon as I can.”
Heather Hutton balances her desserts with acidity, salt, or ”whatever it takes” to counter sweetness, crafting seasonal creations such as persimmon sticky toffee pudding.
Read about her seasonal creations, such as persimmon sticky toffee pudding with cream cheese ice cream
