“Oh, hi!” Executive Pastry Chef Hedy Goldsmith exclaimed, swiftly turning away from the ice cream machine at MGFD. I had just stumbled into the kitchen to surprise Hedy and Trew Sterling at the bustling pastry station. Hedy was finishing a meticulous cleaning of the ice cream machine, as Trew carefully shuffled between the oven and the cooling rack, transferring a batch of warm chocolate chunk cookies.
“I wanted to talk homemade jams this week,” I explained, taking a peak around, attempting to keep my composure among the sweet surroundings. On the small green chalkboard to the far left were listed the day’s ice cream flavors, including Hedy’s famous buttered popcorn, and a guava creation too. Pots de crème were cooling, as was a huge tray of peanut brittle and those warm classically decadent cookies with Hedy’s telltale sprinkle of Maldon salt on top. With all that around us, the two began opening up about just one of the many delicious creations from the pastry kitchen, explaining exactly how the homemade jams are made and showcased at MGFD.