People are surprised to find out I make pastry items at home. I'm not sure why this is, really. Home is my lab, library, playground and comfort zone. At home I can make mistakes and call them innovations, failures can be called learning experiences. No one is waiting for my work but me, and I enjoy my own breathless enthusiasm. I can create silly, exotic, fun without worrying about it fitting with the style of someone else. At home there is not a single god damn pecan tassie, prescooped cookie and sweetened condensed milk is kept at an absolute minimum. That stuff really creeps me out.
And, if I do show someone something from home and am asked, "Why would you make dessert caviar?", "Why not?" is a perfectly reasonable answer.
Black cherry caviar, honeyed yogurt, vanilla pancake and fennel.