Interview: B Sweet's Barb Batiste Talks LA's Latest Dessert Craze & Opening Up Her First Brick & Mortar Location

I don’t want you to give away your secrets or anything. Are your recipes passed down? Are you coming up with them on your own?

There’s a little bit of both. I certainly love cook books and magazines, and now we have the Internet that's filled with so many recipes, but I don’t stick to them. For me personally, I feel like you need a little bit more butter. You need a little bit more sugar. If you’re going to put a cup of butter in there, why not put a cup and a quarter of butter? I change them up so that they are my very own. We worked on my vegan recipes for a couple of years with a good friend who was a chef. We perfected those. I’m not a big vegan baker, and I feel like those are some of my best recipes. I’m proud of that. They’re all written down, but even if someone tried to make them it would never come out the same way. I can look at my batter and know what’s missing. They say that baking is so exact, and it’s so precise, because it’s measurements. I think that’s true to a point, but maybe not necessarily with your own recipes.