Jenn GarbeeFor the inaugural week of “Name That Pastry Chef,” we pulled out our protractors to measure the obtuse angles in a chef's chocolate crémeux. This week, we're shadowing a pastry chef who has been baking a multi-layered following with her buttery stone fruit cobblers, rough-hewn berry crostatas, and glassy crème brûlées that shatter into a creamy abyss with a single tap. Her style hovers somewhere between rustic Italian and country French, with a generous dollop of the requisite farmer's market fresh, of course. Except, perhaps, for that chocolate bread pudding that's been on the menu since the restaurant opened nearly ten years ago. No sign of cacao trees in Southern California…yet.
More clues after the jump.
Toolbox Trigger Something?; Credit: J. Garbee
A Favorite Tool For Pie Crust; Credit: J. Garbee
Who Fills These?; Credit: J. Garbee
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