As a formally trained chef with over a decade of experience, including countless national and international competitions I can unequivocally say that I have seen the gamut on fine pastries and desserts. I have worked with, competed against, and learned from masters of the pastry craft. I’ve seen first hand how the culinary world is guided by ego, pretentiousness, formality, and conformity. For me, Streusel is the exact opposite. It is the brainchild of comfort, approachable, unapologetic baking at its best. -Andrew Corrao