bake - December 2017 - 26

"If you're reducing
fat, you have to
complement by
adding lots of flavor."
Mich Turner of Little Venice Cake Company

it really easy to use," Turner tells the crowd. "If you've got
warm eggs with the vanilla bean paste, you're going to
create a mousse-like substance."

Award Winning Pastry Chef
Takes Wedding Cakes To A
Rocky Mountain High
Dennis Meyer started in the pastry business as a clean-up kid at
age 15. Who would have guessed that 40 years later, this same
hard-working kid would become an award winning pastry chef
with the best place in Denver to get a wedding cake?
Meyer, an Indiana native, is the proud owner of Das Meyer Fine
Pastry Chalet in Arvada, Colorado-voted best wedding cakes in a
Denver poll several years in a row. Though Das Meyer offers a
variety of pastries and cakes for all occasions, they specialize in
wedding cakes, and make over 1,000 wedding cakes per year.
"The whole family is involved in the wedding business," said
Meyer. "My wife Elaine and two daughters, Hillary and Rachel
work with the customers; son Zachary works as a cake decorator;
and two grand-daughters have joined the business as well." Meyer
stated that his success starts with great personalized service, high
quality and attention to the details. It has helped the business gain
the great reputation it has today.

For the next step, she sprinkles all-purpose ﬂour a little at a
time, gently folding into the mixture to avoid activating the
gluten in the ﬂour.
"You want a batter that's ﬂuffy with a mousse-like texture,"
she says. After baking "I typically spread with a fresh fruit
compote and Italian meringue."
Turner believes that consumers today are looking for lower
fat dessert options, but that doesn't mean you can afford to
skimp on the ﬂavor.
"As a qualiﬁed food scientist and nutritionist," Turner says,
"I am a ﬁrm believer in using quality ingredients to create
totally indulgent cakes. I like to combine this with an understanding of the chemistry of the cakes to showcase intricate
hand craftsmanship to create cakes of exceptional quality."

Each Saturday, future brides can come to an open house to
sample a multitude of wedding cakes, and can watch every aspect
of a cake's creation. "With all this variety, taste is everything,"
said Meyer. "I use B&V® flavor from International® Bakers
Services (IBS) in most of our cakes. The BLOV® flavor is
excellent in our home-made butter cream." He also uses the
Cinnabutter in their cinnamon rolls and a whole spectrum of
flavors in their gourmet cookies.

Meyer likes to use IBS flavors because they always offer a natural
tasting flavor with no artificial edge. "In this business, a good
name is earned-not purchased," said Meyer. "You have to earn
repeat business in the service and quality you provide."

In 2010, Turner received a prestigious MBE (Member of the

If you want flavors that keep your customers coming back time
after time, turn to International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at , by fax at ,
or visit our website at: XXXJOUFSOBUJPOBMCBLFSTDPN.
International Bakers Services, 1902 North Sheridan Ave.,
South Bend, Indiana 46628.
26 < DEC 2017 | bakemag.com

Among her many accolades, Tuner was named Harper's
Bazaar & CHANEL Entrepreneur of the Year in 2006, and in
2009 her company was listed in the Walpole Luxury Brands
of Tomorrow.

Most Excellent Order of the British Empire) for her services to
the catering industry. She is also recognized as a Satin Ice Artist
of Excellence and a brand ambassador for Create and Craft.
Since founding Little Venice Cake Company almost 20 years
ago, she has created more than 10,000 bespoke cakes for
celebrity, private and corporate occasions, as well as television, ﬁlm and media.

http://www.internationalbakers.com http://www.bakemag.com

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