There was a time when most Kenyans knew pastries as a cake that was brown, compact and spongy or mandazi. Now pastry chefs have upped their game, making from pies, tarts, quiches, to croissants, with bold flavours.
From sugar-free to gluten-free and even dairy-free, dessert is no longer only perceived as an unhealthy indulgence that sweet teeth enjoy.
