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.”

Author: Kevin Pang
Source: Chicago Tribune
Published: Dec 21, 2010
Length: 6 minutes (1,576 words)
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