Thyme Table’s pastry chef has been serving up intricate delicacies and sweets for the last three years.
Laura Jerina-Potts, Thyme Table’s pastry chef, can attest that a delectable dessert takes time to perfect. Take the vegan panna cotta for example: with a raw chocolate almond date crust and a lemon coconut and blackberry panna cotta, it took four iterations for Jerina-Potts to get it just right.
“Vegan desserts are a newer thing for me,” she says. “Sometimes, it’s just a matter of