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The person behind the desserts at The Barn at Blackberry Farm is pastry chef Maggie Davidson. In 1996, she received her Diplome de Patisserie from the world-renowned Le Cordon Bleu in Paris, France. She has been preparing desserts since she was a small child, but perfected her art of producing pastries during her schooling in Paris. Davidson has worked in fine restaurants around the country and was once Blackberry Farm’s preservationist before moving on as the pastry chef.
Davidson and her team invite you to satisfy your sweet tooth with the Forbes Travel Guide Four-Star restaurant's array of decadent, inventive desserts. The offerings here constantly change; seasonal desserts such as carrot-apple upside down cake, apple-fried pies or frozen pumpkin soufflé are perfect for the autumn months Southern favorites such as red velvet cake or peanut butter pie may appear on the menu from time to time. Other favorites include milk chocolate hazelnut crunch, warm sorghum cake, bananas foster or dark chocolate brioche with Kahlua ice cream.
A constant on the dessert menu of this luxury Tennessee restaurant is a selection of two artisanal cheeses, carefully produced from the farm