Tiffany McIsaac is the pie piper of baked goods, and the Campari grapefruit doughnut at her and husband Kyle Bailey’s GBD in Dupont Circle is selling like uh, hotcakes. Campari can be an intense flavor in cocktails, but paired with tart grapefruit (on a doughnut no less), we give this flavor combination our whole-hearted approval.
Now you can make Campari grapefruit glaze at home and put it on cakes, cookies, gargle with it, bathe in it, wash your dog with it. Recipe courtesy of Tiffany MacIsaac. Photo: Samer Farha
Buttercream Bakeshop’s Campari-Grapefruit Glaze
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.