Source: Atlas Obscura For centuries, Portuguese nuns doubled as egg yolk–slinging pastry chefs, cementing the country’s specialty in yellow-hued sweets. There’s ovos moles, small, seashell-shaped candies. There’s pão de ló de ovar, a decadent, gooey cake. Then there’s lampreia de ovos, perhaps

Source: Atlas Obscura According to legend, a sister at the cloistered convent of Santa Rosa in Conca dei Marini, on Italy’s Amalfi Coast, accidentally invented one of the country’s most iconic pastries some 400 years ago. She mixed together semolina flour and ricotta cheese. Some accounts say she

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Click to unmute Source: YouTube What happens when an architectural designer likes to bake? Dinara Kasko is what happens. The Ukranian pastry chef is the master of combining baking with geometric figures and architectural designs. She approaches her desserts as if they were