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Executive pastry chef/Bartolotta alum Allie Howard threads the classic and creative in her dessert menus.

When pastry chef Allie Howard last appeared in Mil Mag’s pages, the chef allowed us to voyeur access to her refrigerator for an installment of “Chefrigerator.” Back then, the alum of Chicago’s French Pastry School was the pastry chef Bacchus. Fast forward to now: Howard is the new executive pastry chef at Rocket Baby Bakery (6822 W. North Ave., Wauwatosa; 2434 S. Kinnickinnic Ave., Bay View).

Howard weaves her classic French training with Rocket Baby’s “spunky” (as Howard calls it) aesthetic. “The sky is the limit,” she says of the edible possibilities. 

Howard ‒ whose focus includes croissants, breakfast pastries, macarons and tarts ‒ is heavy into her holiday baking plans. For December, expect the flavors of peppermint and gingerbread to feature in Rocket Baby desserts, plus festive cookies and bûche de Noël (a French cake shaped like a yule log). But Thanksgiving, of course, comes first. Howard’s pastry staff is doing everything from almond-pear tart to the streusel-topped apple sharing cake. Click here for the holiday pre-ordering menu.

Other Rocket Baby news: The two locations are now open on Mondays ‒ 6:30 a.m.-6:30 p.m. for Tosa; 7 a.m.-2 p.m. for Bay View. 

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