Pastry Chef (207)
Renée Guilbault is a Le Cordon Bleu-educated cuisine chef but has always wanted to explore the delectable art of making pastry. She gets the chance under the tutelage of pastry chef Tony Salazar, learning the finer points of crafting desserts at Porto's Bakery. Guilbault must struggle with many complicated confections, including the bakery's most popular creation, the Opera Cake, a multi-layer extravaganza.

Can she create edible masterpieces or will her dream of pastry glory end up half-baked?