A Southern baker at heart, Chris draws much of his culinary influence from the European style of baking and often time refers to himself as a Southern baker with a French twist. “I believe that European bakers are champions of properly balanced sweets and I aspire daily to be more like the Ottolenghi and Claire Ptak of the pastry world”
Carefully crafted with thought and passion, Chris’s menu of perfectly balanced buttercreams slathered atop delicate sponge, crisp biscuits with creamy curd and countless flaky pastries change with the seasons while a few staples are available year-round.
He uses the best quality ingredients, including pantry staples such as Callebaut chocolate, farmers market produce and only the freshest dairy available. He spends much of his time creating and testing recipes for his clients.
When Chris isn’t testing, tasting and tweaking, he can be found inspiring other bakers with his curated online content through his digital platforms and on-camera appearances. In fact, he can be seen in this season of ABC’s “The Great American Baking Show.”