Pastry Chef Natalie Zarzour Doesn’t Tolerate People Who Cheapen Her Craft

To understand why customers disappeared, why she entered a self-described period of rage, why the cannoli now costs $9, why the Zarzours will close the shop when their lease runs out in September and how Natalie Zarzour became Chicago’s most provocative pastry chef in a profession with little provocation, just ask her about the “Lobster Tail.”