Imagine digging into a sweet treat that looks like it was a patch of forest transplanted right onto your plate. Peculiar on paper, I'm sure, but extend your thoughts further and envision the delicious tastes of pine honey, matcha, forest fruits, and clouds of sugar hitting your palate as you look at what seems to be growing mushrooms and forest moss. Though this was hard to conceptualize at first, I soon enough realized the sweet sorcery being wielded by Chef Fernanda Covarubbias and her team at La Postreria in Guadalajara, Mexico, with each whimsical bite of their desserts.

In this episode of Taste the Details, I experience the philosophy behind La Postreria, which is a reverence for desserts while also challenging the very notion of how we think they should be made or presented. Results come in the form of ethereal assemblages of confections, chic pillars of sweets, and enticing presentations that stimulate our eyes as much as our palates. Here, clever innovation is met with equal parts tried and true technique.

Though La Postreria is a veritable hatchery for off the wall modernism and deviation, these very concepts are nurtured by an approach rooted in respect for premium, unadulterated ingredients and the utmost care given to even the most minute details in temperature and texture. All of these tasty details were a good reminder that life is in fact, as sweet as we make it.