Lindsay Beck’s grandmother always had “a whole spread of pies” at family dinners and even grew her own rhubarb to use in them. Growing up watching her, Beck was inspired to use fresh ingredients to create her own desserts. Now the pastry chef at CAMP Modern American Eatery in Greenville, South Carolina, she crafts sophisticated sweets with a touch of nostalgia. The post South Carolina peaches shine in this elevated take on a classic dessert appeared first on Atlanta Magazine.
