Other pastry chefs echoed the sentiment, noting that when they worked in restaurants and bakeries they almost never met the customers who enjoyed their desserts. “The psychological heaviness of what’s going on affects me every day,” Ms. Lydon said. Wrightwood & Sawyer and Joy Cho Pastry plan to set up sit-down pastry shops when the pandemic recedes. Ms. Lydon said she is not optimistic about the hiring prospects for pastry chefs in restaurants as the business recovers, but she hopes to keep Seabird Bakery going in some form. Marissa Sanders of Wrightwood & Sawyer likes to think that some of the tiny businesses born in the teeth of the pandemic will survive, though.

Source: New York Times February 16, 2021 15:55 UTC