Caitlin Dysart

DC-based pastry chef

[Caitlin Dysart @CaitlinDysart]

"America is in the weeds right now." A must-read from industry leaders. #saverestaurants https://t.co/eHw31a6A61

[Caitlin Dysart @CaitlinDysart]

The bombos are stuffed and ready to be devoured! #bomboloni https://t.co/IGvCc51jNc

[Caitlin Dysart @CaitlinDysart]

Semifreddo Al Torrone: frozen honey mousse, pistachio feuilletine, pistachio dacquoise, toasted almond, dried cherries and maraschino syrup https://t.co/ieFe0WcDSI

[Caitlin Dysart @CaitlinDysart]

Sunday special! Were celebrating Napoli @piccolinadc with pizza!! And a little something sweet: Babà al Rum Napoletano https://t.co/LnusaIRqBO

[Caitlin Dysart @CaitlinDysart]

apricot-pineapple hamentaschen shaping session https://t.co/6CJx0gtvwG

[Caitlin Dysart @CaitlinDysart]

I'm looking for an evening pastry cook to join our team at @centrolinadc ! Must love cookies, ice cream and teamwork 😁 DM for details https://t.co/VIqSRsR25P

[Caitlin Dysart @CaitlinDysart]

When people ask what my "signature dish" is, I never know what to say, but it might go a little something like this: BIGNÈ cream puff with butterscotch budino, blood orange, salted caramel, whipped cream, tarragon, croccante and blood orange sorbet. https://t.co/XrHeAvsezU

[Caitlin Dysart @CaitlinDysart]

When the lemon glaze hits the warm ciambellone straight out of the oven 🤤 https://t.co/jQ2YUcP1IQ

[Caitlin Dysart @CaitlinDysart]

Congratulations to @amy_brandwein on being nominated for Best Chef Mid-Atlantic! So well-deserved. And to the whole @centrolinadc and @piccolinadc crew, I'm so proud to be on this team!

#jbfa #jamesbeard #proud #restaurantlife #cheflife #womeninfood #wo… https://t.co/W5UcjxxJcQ

[Caitlin Dysart @CaitlinDysart]

Happy Mardi Gras 💜💚💛 We have a few slices of King Cake left @piccolinadc ! Big thanks to @gracehagerty__ for capturing me in my element 😂 https://t.co/QMSYH3FsJh

[Caitlin Dysart @CaitlinDysart]

Buttermilk panna cotta with meyer lemon curd, @valrhonausa Dulcey cremeux, brulée meyer lemons, and polenta biscotti (coated in a little more Dulcey, cause I can't get enough) https://t.co/M8Xdo6pSna

[Caitlin Dysart @CaitlinDysart]

Hey girl, Happy Galentine's Day from me & my doily collar #tbt #bangs https://t.co/OqPpi1X7jr

[Caitlin Dysart @CaitlinDysart]

Linzer Lovin' @piccolinadc https://t.co/ZLxQGifqWv

[Caitlin Dysart @CaitlinDysart]

Thanks @eater_dc for including @centrolinadc as one of the top DC restaurants to crush dessert! #crushingit https://t.co/BHxfD7hnr8

[Caitlin Dysart @CaitlinDysart]

Bowl full of sunshine on a dreary day: satsuma, blood orange, and grapefruit-tarragon sorbetti 🍨 https://t.co/ByJeIDljtO

[Caitlin Dysart @CaitlinDysart]

Cocoa Nib Sciarpe...didn't have a name for these little guys, but @smithtime1234 says they look like scarves, so Sciarpe is it! 🇮🇹🧣🍪 https://t.co/G7t5x2ELBW

[Caitlin Dysart @CaitlinDysart]

Salted bourbon caramel appreciation post. https://t.co/yk8aWCxtYg

[Caitlin Dysart @CaitlinDysart]

Brighten up this dreary Sunday with some ciambellone aka super tart Italian lemon pound cake 🍋🍋🍋 https://t.co/a80nWLSwy2

[Caitlin Dysart @CaitlinDysart]

Our vanilla bomboloni have transformed into raspberry jam-filled sufganiyot for Hanukkah! Available this week @piccolinadc https://t.co/eHU18EIfih

[Caitlin Dysart @CaitlinDysart]

🚨 new cookie alert🚨 Chocolate Bows with Dulcey and a lil' fleur de sel , now available @piccolinadc https://t.co/OafrUTyhyA