Start Your Day With This Breakfast Parfait and Make Every Morning Better

May 30, 2015

The granola parfait at The Line Hotel in Los Angeles is not your average hotel breakfast. “We push our parfait even further,” pastry chef Marian Mar says. “Acid, creaminess, sweetness, crunch—it’s all in service of that perfect bite.” Here’s Mar’s advice for taking the banal out of breakfast bowls:

The Fruit
You can’t go wrong with a sweet-tart mix of raspberries, blackberries, and quartered strawberries, all brightened up with lemon zest and thin ribbons of shiso leaves (mint or basil are highly qualified subs). But when Mar’s feeling a little crazy, she tosses sliced stone fruit in Lyle’s Golden Syrup…