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How 3 Pastry Chefs Pivoted During the Pandemic and Started Successful Side Hustles

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, contortions in nearly . There’s perhaps no better example of this than the pastry world, where sliding into someone’s DMs often equates to spontaneous income.Add to that website orders and pop-up events, and the traditional dessert model has moved from brick and mortar to —and, often, full-time gigs—where the chefs call the shots.

was a lifelong dream for of , who began selling bonbons from her Brooklyn apartment after being laid off from her job at New York’s famed Restaurant DANIEL at the start of the pandemic.“The covers kept getting less and less,” she recalls. “Then, we were told not to come back to work.

It happened overnight.”Throughout her 14-year culinary career, she always thought she’d ease into , but the pandemic accelerated her timeline.

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