Can We Please Admit Red Velvet Sucks? | Eater
"Where the author worked during the summer of 2007, this old-line Italian bakery specialized in cannoli, ricotta cheesecake, pignoli, and a selection of sponge cakes that had changed little over decades. The shop initially resisted making red velvet—its owner often replying, “We don’t make it. We’re Italian”—but persistent customer demand eventually forced it onto the menu, a small but telling example of how nationwide trends and market pressure can push a traditional, regionally rooted pastry shop to adopt popular flavors it once rejected." - Jaya Saxena
