I share a long butcher block work station at Minneapolis' Spoon and Stable restaurant with Alexandra Motz, executive pastry chef. One of the first people.
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Twin Cities restaurants Bellecour Bakery, Falafel King in expansion mode Bellecour also announces changes in pastry chef personnel. May 5, 2021 10:48am Text size Copy shortlink:
Changes are afoot in chef Gavin Kaysen s restaurants, starting with an expansion of Bellecour Bakery at Cooks.
The bakery s popular collaboration with Cooks of Crocus Hill in Minneapolis (210 N. 1st St., bellecourbakery.com) will be replicated at Cooks St. Paul location (877 Grand Av.), and is scheduled to open this summer. Our goal is early June, said Cooks of Crocus Hill co-owner Karl Benson. But we re not announcing a date because we can t get equipment. That s the current story of the industry.
Spoon & Stable names new pastry chef, Diane Moua moving to Bellecour
Moua will help open a second Bellecour Bakery location in St. Paul this summer.
Author:
Libby Anderson/Soigne Hospitality Group
Spoon & Stable s acclaimed pastry chef is joining Bellecour Bakery, where she ll grow the bakery as it opens a second location in St. Paul this summer.
Chef and restauranteur Gavin Kaysen is changing things up at his restaurants, announcing Thursday he s promoting pastry sous chef Alexandra Motz to a leadership position within Soigne Hospitality Group.
Motz will be the new pastry chef at Spoon & Stable in Minneapolis starting May 3. She ll be replacing acclaimed pastry chef Diane Moua, who is joining the Kaysen-owned Bellecour Bakery team.