Have you ever been to a brunch more than once at the same restaurant? Did they offer the exactly same food choices from one week to the next? No? Do you want to know why? Then keep reading.
Brunch occurs in many restaurants so they can clean out the walk-in. Made too much? Ordered too much? Use it for brunch. Something going to go bad? Use it for brunch. Too much of an ingredient left? Build a dish around it and use it for brunch.
You are not being served bad product, but you are eating left-overs.
This is especially true in the bake shop. We usually know what needs to be used up, but many times we search the shelves of the walk-in to find ingredients to create desserts. If there is left over lemon curd, we may make fruit tartlets or lemon meringue. Strawberries getting a little mushy? We either create a sauce or add it to panna cotta. Last week Chef added caramel sauce to the panna cotta, poured them into molds and served them on top of thin brownies. They were delish.
Then there is blueberry cobbler or brownie trifle. Left over sponge cake? Tiramisu. And we nearly always have some sort of cheesecake on hand. Left over coconut milk? Use it in rice pudding.
You get the idea. And really, who cares if you're eating left overs; it's still new to you.
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