Desserts by Dana: The Sweet World of Pastry

Chef Dana Herbert, owner of Desserts by Dana in Bear, Delaware, is a nationally recognized pastry artist celebrated for his stunning cakes, sugar artistry, and creative desserts. Known as “The Sugar Daddy” and “Delaware’s King of Cakes,” Dana rose to fame after winning TLC’s Cake Boss: The Next Great Baker. Trained in both culinary and pastry arts, he blends sweet and savory with expert flair, earning accolades from the James Beard Foundation and appearances on major media outlets. Chef Dana also uses his platform to promote balanced, health-conscious cooking, partnering with organizations like Novo Nordisk to support diabetes education. DeliveryRank has the opportunity and absolute pleasure of chatting with Dana.

Your expertise spans both culinary and pastry arts, and you're renowned for your work with pulled and blown sugar. How do you balance the artistic aspects of cake design with the demands of flavor and texture to create a holistic dessert experience?

I truly love the artistic side of pastry—don’t get me wrong. There's something incredibly satisfying about creating visually stunning, hyper-realistic confections. As pastry chefs, we have the skill to craft truly beautiful pieces. But if I’m being honest, what brings me the greatest joy—what really makes me smile—is the flavour.

At the end of the day, if what we create doesn’t taste amazing—if it doesn’t evoke memories, or remind someone of that comforting moment at their grandmother’s table—then they’re simply not coming back. That’s the reality. And that’s where my focus lies.

I was asked a similar question just the other day at a university event. The discussion was about staying on top of trends, and whether to follow them or not. And it brought to mind one of the wisest things I ever heard, from a chef back in culinary school. She said, “If you can give someone a taste that brings them back to their childhood—those moments around the table with Mom, or those special afternoons with Grandma—you’ve got a customer for life.”

At the time, it didn’t really sink in. But later in life, the truth of it hit me. That memory came rushing back, and I realized just how right she was.

Sure, I can make all the elaborate, intricate desserts that sound impressive—what some people might call the ‘frilly stuff’—but when I look at what actually sells, what people come back for time and again, it’s the classics. It sounds almost ridiculous, but the top sellers in the case are always the cheesecake and the carrot cake.

Having served high-profile clients like Oprah Winfrey and Vice President Biden, how do you approach creating custom desserts that meet the unique expectations of such diverse and distinguished individuals?

Well, like I mentioned earlier, one of the most important things for me—especially when I’m presenting to high-profile individuals—is to include something familiar in the experience. But at the same time, I’m fully aware that these people have seen a lot. They've met countless professionals like me, all trying to impress them with flair and finesse. So, yes, I know I need to bring something artistic to the table—to engage the eye, to intrigue them visually—but I also know that I have to deliver a flavour that resonates on a personal level.

What I’ve found works best is offering a familiar taste, but with a subtle twist—something just different enough to spark curiosity. Take a sugar cookie, for example. Everyone’s had a sugar cookie at some point, right? But in mine, I might add the slightest hint of lavender or just a whisper of rosemary. It's delicate—so subtle that when they taste it, they pause. There’s that moment of recognition: “This is familiar… but what is that?” It’s that tiny detail that keeps them searching for the next bite. That’s where the magic is.

People often ask if I still get nervous serving my creations to individuals like that. And honestly? No—I don’t get nervous. I get excited. Excited by the opportunity, the possibility. That moment when someone truly tastes something and it moves them, even just a little—that’s what I live for.

Your virtual cooking classes invite participants into your kitchen with the motto 'put the LOVE IN THE PAN.' How do you ensure that this sense of passion and personal connection translates effectively through a virtual medium?

You know, even in a virtual setting, I really strive to be as personable as possible. I get that the screen can sometimes feel like a barrier, like there’s a kind of “half-moon” disconnect—but I address that right from the start. I tell participants, “This is like having me right there with you in your kitchen, side by side.” I encourage them to unmute and ask questions as they come up, because chances are, someone else is wondering the exact same thing but might be too shy to speak up.

In those smaller sessions—say, a group of 15 to 20 people—where I have full control of the session and my camera person is managing the tech side, we really keep things interactive. They hear the questions through their earbuds just like I do, and we make sure to respond quickly so everyone feels heard and supported.

Of course, in larger events, there's typically a moderator filtering questions to help manage the flow, but my goal is always the same: to make the experience feel intimate, engaging, and as close to an in-person cooking session as possible.

With a wide array of cake flavors and fillings, from Pink Champagne to Tiramisu Mousse, how do you decide which combinations to offer, and how do you incorporate customer feedback into developing new menu items?

We’re constantly out at different events, introducing new flavours and gauging reactions in real time. I pay close attention to people’s responses—body language, facial expressions, those little moments that say, “Yes, they’re really enjoying this,” or, on the flip side, “Hmm, maybe not.”

And if you really want unfiltered, brutally honest feedback—ask a child. I mean it. Lord have mercy, kids have zero filter. If they love it, you’ll know immediately. And if they don’t? Oh, they’ll tell you—with no hesitation and no sugar-coating.

I’ve got kids myself, so I’ve experienced this firsthand. There have been times when I was absolutely convinced I’d nailed something, thinking, “Oh yeah, I crushed it.” And then boom—one of my kids comes out with a comment that’s a total gut punch. The reality check is real. But honestly? I love that. Because it keeps me grounded. If it doesn’t pass the kid test, it’s back to the drawing board.

You've been featured on several television shows, including 'Cake Boss: The Next Great Baker' and 'Cake Wars.' How have these experiences influenced your approach to baking and business, and what lessons have you brought back to your bakery in Newark, DE?

Being on shows like Cake Boss has opened up some truly incredible experiences. It’s funny how these things start, but over time, Buddy and I have developed such a great relationship. In fact, we’re actually judging a competition together this Thursday. We’ve done a lot of events and collaborations, and he’s been incredibly generous with his time and access.

One of the things I really appreciate is how much he’s let me into his world. His business—Carlos Bakery—has grown tremendously, and he’s been open in showing me the behind-the-scenes of how it all works. I’ll even be heading up to his place this coming Monday just to sit down, catch up, and see what’s new. It’s not just business, either—our kids are close in age, just a day or two apart, and it turns out we even share the same wedding anniversary. So there’s a lot of shared experience and mutual respect there.

Through these shows and the competitive circuit, I’ve also had the chance to meet so many other talented individuals. Everyone brings their own unique skill set to the table, and no two are ever the same. Some may be stronger in one area, others in another—but if you’re paying attention, if you’re really open to learning, you can always come back from those experiences sharper and better than when you arrived.

If you would like to know more about Chef Dana Herbert, please visit https://www.dessertsbydana.com/ and https://chefdana.com/