Milk Bar Bakery | New York Times – February 17, 2009

Out of work, with failed ventures on both coasts just behind him, the chef Thomas Keller needed a fix: a new dessert for a private dinner that could pave the way to the next job.

‘What could I possibly make that’s better than this doughnut and coffee?’ he remembers thinking as he ate breakfast out of a paper bag. ‘Nothing.’ (read more)