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How do you a get a sky-high, light-as-air chiffon cake? Pastry chef Sally Camacho has spent the better part of two decades mastering the art of pastry to find out. Her personal signature is, count 'em, three hits of lemon—lemon juice, lemon zest, and lemon olive oil—to craft a perfectly tart vehicle for sweet berries and freshly made Chantilly cream.
Want more? Check out an illustrated ode to Camacho’s favorite dinner party tipple: Champagne, baby. Brought to you by our partners at Pacific Sales.
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Related
Spot
Sunset Strip, West Hollywood
$$$, Café, French

Expert
Chef, Pastry Chef/Baker
Tesse
Los Angeles
11 Recommendations Made

Read
October 31, 2018
As preferred by the equally brilliant pastry chef Sally Camacho.

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August 4, 2020
A stunner from Chef Sally Camacho.

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April 10, 2020
Presto, change-o, perfect centerpiece(-o).

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November 7, 2018
Meditations on the produce aisle with Chef Eddie Ruiz.