I also prepare our ingredients and supplies. I use fresh, seasonal produce in my pastries. Ameera HassenWe also start our mise en place, which is when we prepare elements of specific desserts we're serving at the moment and put together our supplies for sorbets, ice creams, and other bases for the work week. We change our desserts and the mignardise (the bite-sized desserts served at the end of a meal) quite regularly to give us an opportunity to be creative and try new things while using the fresh local produce that's in season.

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Locations: sorbets