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From Our Editors
The Dessert Lab's pastry chefs stay true to their bakery's name, aiming to redefine the art and science of sweets. Their innovative efforts are directed toward cheesecake, which they elevate to a level of blissful originality with flavor iterations that include saffron, rose, and french toast with bacon. Their specialty flavors change weekly, much like the government's stance on the food pyramid. They experiment with size, too, crafting bite-size and 3-inch cheesecakes to give visitors the freedom to try more than one or two flavors.
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