Martha Cheng is a writer and editor based in Honolulu and has been writing about Hawai‘i for almost two decades. Pastry chefs are back. During the pandemic, they were often the first to be cut as ...

Dessert menus are often designed to impress, but experienced pastry chefs know that not every sweet finish is worth the fork.

Tiny Lou’s, the French-American brasserie opening in the historic Hotel Clermont in April, now has a pastry chef. Claudia Martinez, formerly of Atlas, Umi, and Restaurant Eugene, will lead the dessert ...