Four internationally inspired desserts that will take you far, far away from here
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Pastry chef Alyssa Gangeri spills the secrets behind The Butter Milk Ranch’s croissant cubes and mousse cakes
A tour of some of Nashville’s best single-serving cake options
Four new ways to freeze your face off
It feels like a massive tear forms in the space-time continuum the moment you walk through the glass door of Blue Stripes Urban Cacao. A devil pops up on one shoulder, an angel on the other. Suddenly you’re being torn between indulgence and restraint, hunger and health, chocolate and cacao.
Tailgate Brewery’s new Sweet and Three soft-serve ice cream counter proves it’s never too cold for ice cream
It was the display of brightly colored bonbons that first caught my eye when I walked through the door of Nashville’s newest chocolate shop Poppy & Peep.
Lokelani Alabanza, Hattie Jane’s Creamery’s ice cream whisperer, lost her job not long after COVID-19 arrived in Tennessee. “I remember it was March 18, the day after St. Patrick’s Day,” she tells the Scene.
For Sean Newsome, owner and head baker of HiFi Cookies, it’s always been the cookie.
There’s no such thing as a bad pumpkin pie.* Like pizza, even subpar pumpkin pie is better than no pumpkin pie at all. (Especially for breakfast the day after Thanksgiving with loads of whipped cream.)
Fire. Mallets. Long, sharp forks fit for a Game of Thrones battle scene. These weren’t the kinds of instruments I expected to need when eating my way through Nashville’s dessert menus. But recently I’ve noticed a trend: Not only have local desserts gotten bigger and more extravagant (an effo…
Nashville, it’s hot. Have you noticed? The average high temperature in the first week of June was 86 degrees, and that doesn’t take into account the humidity — the sticky, thick humidity that permeates your clothes and leaves you feeling like you’re wading through a pool of not-quite-set Jel…
We check out Royal Boba, WIN Bubble Tea Shop and Bubble Love
When I talked to Frisson Soft Serve founders Elise Schempp and Caila Singleton for this week's Sugar Shock column, they both agreed that not having a permanent location was the biggest hurdle they've had to work through since starting their food truck service in April.
Just in time for Pride month, the sugar scientists over at Bang Candy have expanded their line of chocolate bark to include Rainbow Bark, a colorful salted chocolate version of their famous treat that's loaded with popping candy. Bang Candy founder Sarah Souther hinted that the Rainbow Bark …
There’s a reason — several reasons, really — why most pastry chefs don’t gravitate toward vegan desserts when seeking out lucrative business models. According to a 2016 poll conducted by The Vegetarian Resource Group, an estimated 3.3 percent of American adults are vegetarian, with just half…
Cookies! Cookies everywhere! Plus pies and cakes and fudge and panettone and gingerbread houses — and thousands of other ways to use butter and sugar and flour and eggs — are currently bursting from the shelves of local bakeries and pastry cases. While retail workers and Santa impersonators …
I like food. Food is good. But in a town where hot chicken and savory Southern sides reign supreme, I can’t help but crave something sweet. Like, all the time. Thankfully, Southern dessert is also good — banana pudding, chess pie, Colt’s Bolts and Christie Cookies — but as Nashville’s food a…
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Examining the history of white supremacy in Nashville, modern far-right hate groups, and Wil…
From the KKK to FBI informants and the Council of Conservative Citizens, the roots of vile r…