Bronwen Wyatt initially got here to New Orleans to attend Tulane College. Following Hurricane Katrina, she entered the restaurant trade as a prep prepare dinner at her brother’s restaurant in Maine. After working in San Francisco, she returned to New Orleans to be the pastry chef at La Petite Grocery and later labored at Shaya, Willa Jean, Bacchanal and Elysian Bar. Throughout the pandemic, she launched her cake enterprise, Bayou Saint Cake, which focuses on flower-decorated layer desserts and presents king desserts throughout Carnival. Final week, she moved her enterprise into the Southern Meals & Beverage Museum, the place she’ll collaborate with different cooks, educate lessons and extra. Discover details about her bakery at bayousaintcake.minimartapp.com or on Instagram, @bayousaintcake.
Gambit: How did you begin Bayou Saint Cake?
Bronwen Wyatt: Early within the pandemic at Elysian Bar, we have been doing take-home dinners. Everybody was attempting to determine some solution to pivot and nonetheless become profitable. For these dinners, I used to be doing complete take-home desserts as a family-style dessert choice.
I nonetheless have a beautiful relationship with (Bacchanal and Elysian Bar), however I did get furloughed. At that time, I randomly began making desserts and promoting them by way of Instagram, and it took off from there. Folks reached out to ask if they may nonetheless get desserts.
Those I used to be doing at that time have been single layer desserts with a garnish. It could be like single layer satan’s meals cake with a ganache and caramel on prime. Bacchanal has a extremely unbelievable backyard. The gardener was giving me flowers to embellish with. That’s how that acquired began.
I get flowers from throughout. I nonetheless work with the Bacchanal gardener, as a result of she has an unbelievable house backyard. Her title is Jo LaRocca. I additionally get flowers from Molly Fay Flower Farm, Child T-Rex Farms and Nightshade Farm and Flowers. These are all native growers. They’re all natural, unsprayed, so I get my edible flowers from them.
Gambit: What kinds of cake do you make?
Wyatt: I attempt to use the very best high quality components I can the place it issues most. For any cake that has an olive oil in it, I take advantage of Texas Olive Oil Ranch — that’s a regional firm. I take advantage of Valrhona Chocolate. I take advantage of 98% native produce.
The menu is pushed seasonally. For a latest marriage ceremony cake, I did Meyer lemon curd with candied kumquats and a vanilla bean buttercream. I’ll do a Valrhona chocolate cake with chocolate tahini mousse and maple buttercream. The menu modifications fairly a bit. There may be at all times an choice like a vendor’s selection, which is no matter cake I really feel like making that week based mostly on what’s in the marketplace, or what components I’ve which might be cool.
Past that there are three or 4 totally different flavors. So, it’s a small menu. My present menu doesn’t actually have something that’s tremendous conventional. I feel there are such a lot of superb bakers round city which might be doing extra conventional flavors.
I really like working with complete grain flowers. I’ve a chiffon that has a grain flower that was milled at Barton Springs Mill in Texas. I really like working with buckwheat and rye. I really like working with barely extra uncommon citrus. I’ll get calamondins, kumquats and Meyerquats. I prime some desserts with candied or contemporary fruit.
As of late, I’ve been solely doing desserts off the menu. I used to do fairly a little bit of customized desserts, however the reality is that I wasn’t actually charging sufficient for them, as a result of they are often actually time consuming. I’ve paused that at the very least although Mardi Gras, so I can get king cake season behind me.
(My king desserts) are fairly fancy. Final 12 months, I did a traditional cinnamon cake with cream cheese frosting. I don’t assume I’m going to try this once more this 12 months. I feel there are quite a lot of wonderful locations to get that fashion of king cake. I’m going to deal with extra uncommon flavors. I (did) a restricted drop for Twelfth Evening and begin kicking into excessive gear (this) week.
The house was once the stage at Le Chat Noir, the previous cabaret theater at 715 St. Charles Ave.
Gambit: What are your plans on the Southern Meals & Beverage Museum?
Wyatt: We’re within the former Toups South house. I’m going to be sharing it with Luncheon Catering — in addition they do pop-ups. And we’re becoming a member of chef Dee Lavigne, who does lessons out of there.
It gained’t be a standard restaurant. It will likely be a collaboration. We’re going to be educating lessons. We had deliberate an enormous celebration for Jan. 6, however we postponed it due to Covid.
Folks will be capable of come to the museum and get slices of cake and work together with us. The slices will probably be as soon as per week — we’ll do a cheerful hour. I’ll proceed with common cake pickups, however folks will come to the museum to select them up.
By way of the primary half of 2022, as soon as a month the museum goes to host a whiskey maker — American Whiskey Saturday — and I’ll do desserts and desserts that may be paired with them, and folks can come to the museum and take a look at that and have cake and snacks from Luncheon.
I need to educate some king cake lessons. I haven’t found out in the event that they’ll be digital or if in February we’ll be snug doing an in-person class.
Lavigne co-hosts ‘Lena Richard’s New Orleans Prepare dinner Ebook: A Groundbreaking Story of Innovation and Resilience’ on Aug. 5.