About Brian Levy

Brian Levy wrote the award-winning Good & Sweet and authors the newsletter Formal Assignment. His work has appeared in The New York Times, The Washington Post, The Wall Street Journal, The Guardian, Epicurious, and Serious Eats. He is a writer, pastry cook, and recipe developer who previously made desserts at Michelin-starred Babbo. He left to work the fields and kitchens of farms and inns in Europe and Martha's Vineyard, and then as a private chef. Outside of the kitchen, he also studied architecture at Yale.