Diners at Honey Road restaurant in Burlington have likely noticed additions to the dessert menu in recent weeks. They're the creations of new pastry chef Amanda Wildermuth, 29.  She had been working in that role at Monarch & the Milkweed since it opened in August 2016.

“They [Honey Road] were looking to expand, and I jumped at the opportunity to be the pastry chef,” Wildermuth said. “I think Honey Road is an amazing restaurant, and Cara and Allison have a really great thing going here.” She was referring to co-owners Cara Chigazola-Tobin and Allison Gibson.

Since assuming her position about a month ago, Wildermuth has expanded the offerings by riffing on modern desserts and giving them a Middle Eastern twist and flavor. She's also making  traditional desserts, and the pita and crackers that are served with dips that typically start a meal at Honey Road.

Wildermuth's additions include a lemon and olive oil icebox pie with graham-cracker crust, toasted lemon meringue, lemon curd, fresh figs and pistachio dukkah. She added a chocolate-date cake served with Turkish coffee milk jam, housemade labne ice cream, and cocoa nibs.

“Cara has a wealth of knowledge from her previous experience,” Wildermuth said. “She’s been full of insight, and we have a million books that I’ve been reading. It’s been very interesting. I’ve already learned a lot in just this month.’”

Before becoming pastry chef at Monarch, Wildermuth worked at  Hen of the Wood-Burlington. She said she's pleased to be working again with plated desserts.

“You create a dish like you would with a savory dish, and all these different components come together and make something unique,” she said. “That’s what really appeals to me.”