2013 BEST Pastry Chef
Monica Glass, Clio
A touch of sumac to balance a rich chocolate cremeux; a hint of briny olive to bring out the zing in Meyer-lemon beignets—Glass is known for incorporating savory elements into her creative confections. The result? Richly satisfying desserts that give the taste buds—and the mind—a blissful workout.
Be respectful of our online community and contribute to an engaging conversation. We reserve the right to remove impersonators or personal attacks, threats, profanity, or flat-out offensive comments. By posting here, you are permitting Boston magazine and Metro Corp. to edit and republish your comment in all media.