The pastry chef behind Atlanta’s hottest desserts
On the ground with the future leaders of the restaurant world
Claudia Martinez hadn’t been to the legendary club or met Blondie when she took the job as the head pastry chef at Unpretentious, a little surprising, with a story to tell: that about sums up all of Martinez’s desserts for Tiny Lou’s, including the Ode to Blondie, which plates curried banana flambé, buttermilk ice cream, and hazelnut cremeux with a brown butter blondie.
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