bake - May 2017 - 36

cakes

Summertime
Sweets
PHOTOS BY RESTAURANT AUGUST

Executive pastry chef Patricia Morton of Restaurant August

After school, Morton worked at a bakery and for a catering

in New Orleans, John Besh's ﬂagship ﬁne dining restaurant, is

company. Then she met chef Andrea Bucheli who hired her on

working on a host of summer desserts that exhibit her imagina-

the spot for her ﬁrst restaurant job at Parlor Steak and Fish.

tive ﬂair for ﬂavor fusion and showcase her creative talents at

As destiny would have it, Morton visited New Orleans for a

one of the most exciting restaurants in the country.

wedding and instantly knew she belonged in the Big Easy.

A few of her ideas for the season include the following desserts:

Upon arrival in 2011, Morton started as a pastry cook at
Restaurant August for chef Kelly Fields, who has been her

x Summer Harvest: Whipped corn mousse, puffed soybeans

mentor ever since. Two years later, she became her sous chef.

coated in local sticky honey, fresh soybeans and popcorn

Under Fields' tutelage, Morton continued to grow and learned

infused ice cream

the ins and outs of running a pastry kitchen. In 2015 she took
over the pastry department at Restaurant August, upholding

x Louisiana blackberries and balsamic: Stewed blackber-

the standards and ethics that the restaurant was built upon.

ries with a fresh ricotta cake, black pepper crispies, ﬁore
di latte ice cream drizzled with aged balsamic (12 year

Bake magazine reached out to this creative pastry chef to

from Modena, Italy)

share her thoughts on what inspires her and drives Morton
to succeed.

x Rootbeer "Floating Island": Homemade sassafras tea/soda,
vanilla pavlova meringue, white chocolate pudding, cher-

What is your background in pastry and how did you get to

ries and cherry lambic beer dippin dots

where you are today?
"My ﬁrst job was at a homemade ice cream shop in Columbus,

Morton has emerged on the national scene as an inﬂuen-

Ohio at 15 years old. My second job was also in an ice cream

tial pastry chef and rising star. Her path to New Orleans has

shop that specialized in Indian ice cream ﬂavors. At the time, I

been full of surprises. At just 15 years old, she started working

didn't know that pastry was what I wanted to do or even some-

at several homemade ice cream shops, during which this

thing I could do." 

Columbus, Ohio native discovered her passion for dessert.
While working for a local bakery, her love of all things pastry

"As I started getting more serious about cooking, I found

intensiﬁed, so she enrolled in the French Culinary Institute in

myself working for a bakery and getting my hands on

Manhattan, now known as ICC.

anything from producing pies or cookies to hand decorating

36 < MAY 2017 | bakemag.com

http://www.bakemag.com

bake - May 2017

Table of Contents for the Digital Edition of bake - May 2017

bake - May 2017
Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
Contents
News bites - Flour Bakery Opens Seventh Location
Charm City Cakes Expands
Chipotle Adds Dessert to Menu
Cleaner Labels
Cake Boss Sets Up in Mall of America
Du’s Donuts Makes Successful Debut
Nielsen-Massey Achieves Award
Management - A Profitable Tool for Ordering
New product success stories - Earth Day Cupcakes
Technical corner - Chocolate, Cookies & Pie
Practical marketing - Donut Shop “Takeover”
Food safety - Lessons from Chipotle
Equipment innovations - Multi-Use Convenience
Global inspirations
CAKENOMICS - How to make money in cakes
NAVIGATING THE COMPLEX ORDERING PROCESS
EXECUTING SIMPLE CAKE DESIGNS
ADDING LATIN FLAVORS
Embracing local
Chocolate & decorating - Seasonal Chocolate
Cakes - Summertime Sweets
Breads - Chasing Flavor
Sweet goods - Rolled Ice Cream
NYC Breeds Creative Sandwiches
Beverages - Smoothies
Product showcase
Classifieds
Ad Index
bake - May 2017 - Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
bake - May 2017 - 2
bake - May 2017 - 3
bake - May 2017 - 4
bake - May 2017 - Contents
bake - May 2017 - Nielsen-Massey Achieves Award
bake - May 2017 - 7
bake - May 2017 - Management - A Profitable Tool for Ordering
bake - May 2017 - 9
bake - May 2017 - New product success stories - Earth Day Cupcakes
bake - May 2017 - 11
bake - May 2017 - Technical corner - Chocolate, Cookies & Pie
bake - May 2017 - 13
bake - May 2017 - Practical marketing - Donut Shop “Takeover”
bake - May 2017 - 15
bake - May 2017 - Food safety - Lessons from Chipotle
bake - May 2017 - 17
bake - May 2017 - Equipment innovations - Multi-Use Convenience
bake - May 2017 - 19
bake - May 2017 - Global inspirations
bake - May 2017 - 21
bake - May 2017 - 22
bake - May 2017 - 23
bake - May 2017 - 24
bake - May 2017 - 25
bake - May 2017 - 26
bake - May 2017 - CAKENOMICS - How to make money in cakes
bake - May 2017 - cake2
bake - May 2017 - cake3
bake - May 2017 - cake4
bake - May 2017 - cake5
bake - May 2017 - NAVIGATING THE COMPLEX ORDERING PROCESS
bake - May 2017 - cake7
bake - May 2017 - cake8
bake - May 2017 - cake9
bake - May 2017 - EXECUTING SIMPLE CAKE DESIGNS
bake - May 2017 - cake11
bake - May 2017 - cake12
bake - May 2017 - cake13
bake - May 2017 - ADDING LATIN FLAVORS
bake - May 2017 - cake15
bake - May 2017 - cake16
bake - May 2017 - 27
bake - May 2017 - 28
bake - May 2017 - 29
bake - May 2017 - Embracing local
bake - May 2017 - 31
bake - May 2017 - 32
bake - May 2017 - 33
bake - May 2017 - Chocolate & decorating - Seasonal Chocolate
bake - May 2017 - 35
bake - May 2017 - Cakes - Summertime Sweets
bake - May 2017 - 37
bake - May 2017 - 38
bake - May 2017 - 39
bake - May 2017 - Breads - Chasing Flavor
bake - May 2017 - 41
bake - May 2017 - Sweet goods - Rolled Ice Cream
bake - May 2017 - NYC Breeds Creative Sandwiches
bake - May 2017 - Beverages - Smoothies
bake - May 2017 - Product showcase
bake - May 2017 - 46
bake - May 2017 - Classifieds
bake - May 2017 - 48
bake - May 2017 - Ad Index
bake - May 2017 - 50
bake - May 2017 - 51
bake - May 2017 - 52
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