Posts
~A special spooky treat for Halloween~
Hey! Welcome to the Salty Tarts Blogspot! We are finally taking a breather from the kitchen to really advance into the 21st century here. For the first post I think an introduction is in order.
The Salty Tart Bakery opened in the spring of 2008 by Michelle Gayer, an exquisite lady with a great palate and many years of Pastry Cheffin' 'sperience. Out of Michelles pretty little dreams and visions for her first business venture come:
- Rustic pastries, enjoyed the way they come out of the oven, without fuss and sprinkles.
- Artisan breads- hand shaped and allowed to ferment their way to better flavor then baked fresh each morning on the stone bottom of the sexy Danish bread oven. Speaking of Danish, you won’t find a cream cheese Danish here, that’s for sure.
- Cakes and cupcakes that taste home-made because the actually do have a lot of love and time put into them (no weird box mixes here).
- Excellence. Charm. Timelessness. Oh, sass.
But back to Michelle herself, she is one hell of a plucky lady and she knows what’s up!
Michelle was born and raised in Iowa, and thank god she left cornyville, she attended Kendall College in Illinois and landed a sweet gig at Charlie Trotters in Chicago. Later Charlie Trotters to-go in viva Las Vegas! Fiddled around (deeply) at the infamous La Brea Bakery in Los Angeles as well as other notable places that shaped her style and gave stage to her creativity; Franklin Street Bakery, the restaurants La Belle Vie and Solera. Best mind-molding and whip-cracking awards go to her stint at Le Cordon Bleu, as a pretty great instructor.
Here at the Salty Tart, our wish is to present to our consumers pastries and desserts that are so simply delicious, not too sugary and over played. All it takes is a very few flavors put together by some talented hands to create something knock-you-socks-off good. If you’re in the mood for something savory, and we always are, we have a couple of options for you everyday; pastries to sandwiches to soup.
Michelle’s motto is: “Cooking with Integrity” For the ST that means we use the best local and organic ingredients whenever possible! We believe in being good stewards of the land available to us, and raising happy animals as nature intended- naturally! We choose to support our economy by selecting what is available to us locally and seasonally – there are no raspberries in Minnesota in January, sorry!
Thanks for taking a few minutes to learn about our mission, stay tuned for sporadic and salty posts regarding what’s going on down at the S.T.!
Be in the know! Please come visit, there is nothing like a fresh sustainable pastry and a cup of java!
p.s. become a fan on facbook or follow us on twitter! (bear with us on this educational road to the great wide interweb and other technological business!)
