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Alex Smith

Sculpting sweet somethings

Sculpting sweet somethings

Akis Anagnostou is in the zone.

Anagnostou, the pastry chef at Ouzo Bay, Harbor East's new Greek hot spot, holds a saucepan at an angle, rapidly stirring its contents with a metal spoon.

Every few seconds, he lifts the spoon, pulling with it a long tail of sugary blue liquid that extends back into the pan.

After several minutes, he deems the sugar ready, dropping a dollop of the liquid on a nonstick mat. Dipping a small funnel-like tool in the sugar solution, the chef leans over, blowing gently into the funnel as he carefully and slowly draws the tool, and attached sugar, upward.

A blue bubble forms on the surface of the mat, expanding and contracting with...

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