The more things change

Ever since they first opened in late December of last year, Strands Café, downtown’s premiere patisserie, has tried to stay ahead of the curve. Experimentation helps, say purveyors Linelle Mon and Lilita Blanchard, but so does constant customer feedback. Constant customer interaction is what keeps popular standbys like their cinnamon roll trios and flaky fresh croissants on their breakfast menu morning after morning, but experimentation brings new favorites like their latest, a puff-pastry chocolate-and-cherry tower, aptly dubbed the “cherry-tale fairy-tale.” On any given day you can glance in their display case and find anything from delicate lemon meringue tarts to passion-fruit cheesecake. Find out what else is cooking at Strands by reading the whole story here. (Photo courtesy David Gallent)