Torte Forte: BitterSweet Bakery is true to its name, in a good way

Published May 12, 2010 at 5:00 a.m.

In baking there's no margin for error. Even the most perfectionist of restaurant chefs — say, the red-faced blowhard ranting and raving for the reality-TV cameras at some poor line cook who confused the balsamic vinegar for the olive oil — knows that, at the last minute, a dash of sal...

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