VENDOR PROFILE: Misty Mountain Bakeshop

September 29, 2016

Today we talk to Lauren & Branden Holt of Misty Mountain Bakeshop.  They are as sweet and wonderful as their baked goods and we encourage you to stop at their booth to get to know them better.

Their danish pastries are available at Trade & Lore Coffee and The West Village Market.  On Ocotber 1st, they will be a vendor at the first Asheville Coffee Expo.

Stay tuned for announcement about WATM's upcoming supper with Misty Mountain Bakeshop...  

 

 

West Asheville Tailgate Market: What is the question you get asked most often at market?

Misty Mountain Bakeshop: "Did you make all of these (sweets) and did you go to culinary school?" Our answer: Yes and No. 

 

I [Lauren] was formally trained in the industry, I began my pastry career working in a small fine dining restaurant in Atlanta, Ga. Working in the kitchen and making sweets was something that i loved and also something I excelled at. I worked for three other talented chefs over the course of 4 years, one of them being a James Beard award winner who owns and operates High Road Craft Ice Cream. Since moving to Asheville, NC, I spent time working in the pastry kitchen at the Inn at the Biltmore Estate and am currently the Pastry Chef at the Bull and Beggar.

 

Branden attended Le Cordon Bleu college of culinary arts in Atlanta, GA. His experience began at Kyma in Buckhead, working under Chef Pano. Throughout the last 8 years he has worked as Sous chef and Executive chef at different Atlanta restaurants. The Biltmore moved us here to Asheville when Branden accepted a Sous chef position at Lion Crest, located on the Biltmore Estate. Branden is currently the Sous chef at the Bull and Beggar, located in the River Arts District.

Branden and I recently started our business, Misty Mountain Bakeshop and plan to open a storefront and/or food truck in near future.

 


West Asheville Tailgate Market: What is the biggest life lesson you've learned from cooking/baking professionally?

Misty Mountain Bakeshop: Nothing worth having comes easily. Becoming a knowledgeable, successful chef takes years and years of hard work, tears, failures and victories, focus and long hours. If you have a dream in sight, believe in yourself, take pride in your work and never give up!

 


West Asheville Tailgate Market: What is our favorite food?

 

Misty Mountain Bakeshop: I'm not sure I can narrow it down to just one!  My favorite meal is my mother's chicken paprikash and my husband's French style mussels. My favorite dessert is a simple banana pudding in the summer and sticky toffee pudding when it's cold outside.

Branden's favorite food is coq au vin (red wine braised chicken). He said his favorite dessert is any ice cream made by his wife (me!).

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