New York style cheesecake smashed inside of chocolatey devil’s food cake layers with an heirloom navel orange marmalade and whipped chocolate ganache.
Pastry chef Ryan Del Franco utilizes his culinary school education to create treats inspired by his vibrant Long Island upbringing. He’s known for twisting familiar concepts and pushing the limits on what is culinarily accepted. Ryan’s baking can be recognized by its checkered packaging, glitter adornments and charcoal black color. Since competing on Chopped Sweets in 2020, he has added food styling, private catering, and pastry consulting to his career. Ryan’s time in restaurants like La Mercerie and Dinner Party prepared him to excel in the pop up universe that he resides in now. He works closely with the concepts Hera and Be Home for Dinner as well as many other talented freelance chefs.
Follow him @rybreadwithbutter
Keep refrigerated and enjoy within 3 days of delivery.
Butter, Sugar, Eggs, Flour, Baking soda, Baking powder, Hot coffee, Cocoa powder, heirloom oranges, Salt, White vinegar, Dark chocolate, Heavy cream, Cinnamon, Cream cheese, Sour cream, Vanilla, Organic Rainbow sprinkles (Cane Sugar, Cornstarch, Expeller Pressed Palm Oil Expeller Pressed Palm Kernel Oil Sunflower Lecithin (Emulsifier), Natural Flavor, Spirulina Extract (Color), Turmeric Extract (Color), Red Cabbage Juice Extract (Color), Beet Juice Extract (Color), Annatto Extract (Color), Carnauba Vax.)