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DeRusha Eats: The Sweets Behind 14 Minn. Restaurants

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MINNEAPOLIS (WCCO) – For some of us, it’s the best part of eating out — that bite of dessert after the meal.

One Twin Cities pastry chef has a unique job. She’s in charge of desserts for 14 different restaurants.

Adrienne Odom has spent her adult life crafting desserts.

“So it’s a roasted quince and a roasted pear we put together,” she said.

She’s at home in a kitchen. She’s currently at Muffeletta in St. Paul.

“The tart itself is made at the bakery, but baked here,” she said. “We send it to them frozen.”

Odom is the head pastry chef for all of Parasole’s restaurants. From Manny’s to Mozza Mia, Pittsburgh Blue to Chino Latino and Salut.

“We do desserts at 14 different restaurants,” Odom said. “We try to change it seasonally.”

She starts work at 7 a.m. at the Parasole bakery near downtown Minneapolis.

They make 300 items there.

“I certainly have my own style, which is on the smaller scale,” Odom said. “When you have to do things that are large and American, that are about the bounty of it, that’s a hard thing.”

Odom did pastry in some of the top restaurants in New York before coming here to work at La Belle Vie and Solera.

She puts pictures inside the kitchen, because the bakery makes the elements. The individual restaurants bake them fresh, and assemble them on the plate.

“Pastry is so detailed and delicate,” she said. “It’s interesting because it changes the way you develop your desserts and develop your menus.”

Where to find Adrienne Odom’s desserts
Manny’s
Mozza Mia, Edina
Chino Latino, Uptown
Uptown Cafeteria, Uptown
Salut St. Paul and Edina
Pittsburgh Blue Maple Grove and Edina
Muffuletta St. Paul
Good Earth, Edina and Roseville
Burger Jones Minneapolis and Burnsville

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