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On eGullet, particularly in the Baking and Pastry Forum, there are many professionals who wonder why pastry gets slighted so often. Granted, we are biased as this is our profession, but can you explain or make clearer the reason behind passing mention of desserts and pastry chefs? For example, when you try a dessert that is exceedingly good or even exceedingly bad, why don't critics more often mention the pastry chef's name in the review? Or from another perspective, pointing out whether the desserts are even made in house? As one of the final impressions a restaurant can make on a customer and especially a food writer, i find it interesting that barely a paragraph per review is set aside for dessert and the pastry chef.

Thank you for joining us on eGullet and taking the time to answer our questions.

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