Fans of Fond have been under pastry chef Jessie Prawluckis spell for years now, but these days you can skip straight to dessert. Her cakes twist classic combos just enough to set them apart. Its hard to beat the Fond: malted milk-chocolate mousse and cocoa sponge cake on a crispy peanut base. But if theres olive bread, get it. Its pricey, but outrageously delicious.
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