Pop-Up Patisserie

Before the opportunity gets away from me, I wanted to share with you the most wonderful little thing that happened last weekend; I had my first ever pop-up patisserie.

A few months back, I was invited by my new friend and fellow two-wheeled enthusiast – Jamie– to come to his studio and share my baked goods with a little gathering for Month of Modern in Boulder. Of course I said yes and the date was plugged into our calendars. Ideas were scribbled in my cooking notebooks, my favorite recipes were amassed, and before I knew it, the ovens were cranking up and I was baking away.Ritual Chocolate Chip Cookies

I’ve never had this type of opportunity to share my products before, and so really the most important thing I have to say about the opportunity and the day is that I’m so over the moon with the invitation, and so flattered to have been invited. The doors opened on Sunday mor ing at the studio and with the help of a few of the most important women in my life, we sold right out of Craftsmen’s Biscuits, savory hand pies, a selection of cookies (including Ritual Chocolate Chip), sweet pastries and other treats. 

The Savories

All morning, I was asked where my bakery was, and where else they could buy my goods and the answer was and still is – just there, or whenever the pop up patisserie pops up again (which I hope is often and soon enough!) this answer surprised most of our customers, or maybe it was disappointment, but I hope my explanation eased their minds and reminded them that I’m a different kind of chef with different goals. 

Clouds + Galettes

While I hope the demand is someday in the realm of having my own little outpost, I hope it isn’t a brick and mortar establishment that opens each day, has its standards, and becomes predictable. I want whatever this project in pastry becomes to be the opposite of that. I found a little creative fire lit within me at the pop up, inspired by the people around me and the possibility of different menus, for different occasions, in different places here in Boulder and beyond. I can’t wait to see where these ideas go, and how my work as a chef evolves with these exciting collaborations on the horizon. I’ve already collected a slew of recipes to try for a next gathering later this winter.

That's Me!

The shots here are of our little pop-up pastry case before the crowds arrived. I can almost still smell the Boxcar Coffee aromas swirling through the chilly fall morning, and the sound of happy voices meeting up with friends, the discussions around Jamie’s pictures, and the general buzz of good design in the air. Thanks so much for having me Boulder. 🙂