What's car cake? It's cake you eat in the car: What I’m referring to specifically are the cake bars from Heather Wong’s Flouring L.A. bake shop in Chinatown.
Dominique Ansel paved the way for croissant innovations when he first created the Cronut in 2013. Now, more than a decade later, trends involving all manner of laminated dough have shown zero signs of slowing down. Is that a good thing?