What I like about working with a controlled and highly selective area of cooking is that it really lets you dive into the diversity of a singular resource. For example, I use many different kinds of sweeteners in my dishes. I resort to refined white sugar only when necessary when make a caramel or meringue when you absolutely need pure sugar for the process to be successful. Other than that, I use all sorts of raw, unrefined, fruit sourced, and naturally occurring sweeteners to add a unique flavor profile that highlights the quintessential sweet sensation of the last course. My desserts are not just sweet, they are interesting, which in turn makes them memorable.
I have been thinking a lot about alternative fat resources, which includes using coconut oil a lot more. Bacon has a been a recent dessert phenomenon, a movement which I have embraced, but what about other animal fats? Sheep, cow, duck?
I have also been thinking about how yeast can affect the flavors of the final product. Baking yeast is highly commercialized, serving a function more than a flavor. You increase the yeasty flavor with time- as in sour dough and fermented yeast, but think about how brewers use different strands of yeast to change a define a flavor of their brew? Can I do that with baking? With bread? With cake? Crossings, brioche, muffins, doughnuts?