I'll admit that I'm one of the few degenerates in this world that genuinely enjoys marzipan. So when I came across your article about those mild little shapes of almond majesty ("Mission to Marzipan," April 1), it actually gave me hope that somehow marzipan will usurp those Crayola-tinted macarons and done-to-death cupcakes in popularity. Marzipan seems to be the dessert for people who can't commit to any particular flavor. They just find something to saturate their taste buds with for five minutes. Why no love for the tofu of the dessert world, Phoenix? Hipsters and gourmands alike can finally play with their food and outdo each other creatively. Catch the pasty wave!TRACY TRAUSCHT
BRIGHTON
Your "Mission to Marzipan" was a wonderful article. But have you been to any of the bakeries in Sicily that offer rows of marzipan in every conceivable and savory configuration (turkeys, pork chops)? They are delicious!
MAURY MARTIN
CAMBRIDGE
Thank you so much for the article on food trends. I have worked in restaurants, in the back of the house, for 20 years and have seen my decent share of ridiculousness. I just hope your insight will make a dent. And why is Boston always at least five years behind on whatever the trend is?
JOSH VELAZQUEZ
CAMBRIDGE
Topics:
Letters
, Sicily, Hipsters, marzipan
