How Restaurants Make Dessert Without Pastry Chefs - Eater
"Without space for a designated pastry station, the San Francisco restaurant Bodega works with San Mateo, California, bakery Simple Delights to develop its desserts (as of this writing, a pandan mochi cake with lychee gelato, and a hojicha panna cotta with chocolate pearls and strawberries)." - Bettina Makalintal