Dessert Trends Bakery

Reviews about Dessert Trends Bakery

• 1 / 5

  By Michelle Korman
  I spent a lot of money on a large croquembouche for an event, for it to show up hard as a rock. I asked for spun sugar, I was told they can only do caramel because of the weather, but the croquembouche was cemented together with a thick layer of caramel, to the point where not one piece could be taken off by hand, or by using a knife. We thought it was frozen, but it was in the same shape 5 hours later. The half piece we were able to pry off had a good flavor, but the caramel shards were very hard and sharp. The server at the party advised that she has seen many croquembouches in her day, but told us this one was done wrong. I told Chef Don that I was extremely disappointed and felt taken advantage of, to receive a message from his assistant advising that he has never had a complaint, and that they had to make it like that to survive the trip and hours on a sweet table. Why would I spend $250 plus $60 delivery for a centerpiece that can't be eaten? I even emailed him a video of the server and my husband hacking at it with a knife, and they still won't take responsibility.
  September 13, 2016
• 5 / 5

  By Derek Duong
  Best Desserts I've ever had
  September 07, 2016