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Cindy Wolf

Executive pastry Chef Michael Brown ready for 'sweet venture' with Foreman Wolf Group

Executive pastry Chef Michael Brown ready for 'sweet venture' with Foreman Wolf Group

Gazing into a refrigerated glass case inside Petit Louis Bistro's comptoir dessert counter in Columbia, executive pastry Chef Michael Brown squints his eyes while reviewing his recently baked, colorful French creations on display.

On the top level, heaps of macaroons — with flavors like birthday cake, peach and strawberry — sit on pedestals just above chocolate- and vanilla-coated eclairs and creme-filled pastries. Mini rectangular cakes are spread out on the shelf below, compiled of layers of ingredients that come together in one unique taste.

A South African native, Brown, 29, says he's practiced the meticulous art of pastry preparation for over a decade. He now...

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