Culinary professionals and bakeries share dessert inspirations

Culinary professionals and established confectionery brands highlight the personal and nostalgic connections behind popular desserts.

Chef Oscar Bosch, associated with establishments such as Tanit and Nit, favors crema catalana, a dessert that connects him to his Catalan origins and his family's restaurant, Can Bosch. Similarly, chef Paul Cho of Paul’s Boutique expresses a lifelong preference for ice cream, a treat that stood out during his childhood.

In the commercial sector, the Brazilian confectionery Amor aos Pedaços celebrates 44 years by promoting iconic flavors. The brand is known for its variety of cakes, including the Bicho de Pé, a pink brigadeiro creation patented by its founder, as well as chocolate mousse, brigadeiro, and coconut-based options. Current seasonal highlights include the Quindim cake and Pavê Branco.