Ómós Digest 115: Does the Perfect Petit Four Exist?

by Cissy Difford

Hello!

I’m excited to share this article by the talented Pastry Chef, Cissy Difford.

I regularly meet up with Cissy. Over cups of tea and coffee, we discuss all things food, baking and fashion. We often come up with newsletter titles together, including the good, the great and the simply terrible! However, this time, I was interested to hear what Cissy’s perspective might be on Petit Fours, something I love the concept of, but in all honesty, after an evening of overindulging, they often feel like one thing too many. In this article, Cissy investigates whether the perfect conclusion to a meal exists.

Cissy Difford is a pastry chef and consultant in HIGH DEMAND. I was in Glasgow this weekend and dropped into arguably the city’s best bakery Two.Eight.Seven. Through the corner of my eye, I spotted Anna Higham, a marvellous UK-based pastry chef, who I have written about in the past. Through pure luck, we were visiting while she was partaking in a guest collaboration with the Glaswegian bakery. In introducing myself, we got talking about the wonderful Cissy. She admitted to having tried hiring Cissy numerous times. Yes, you Anna, and everyone else!