Caitlin Kiehl initially turned smitten with baking when producing an Oreo cheesecake in a higher-college cooking class at the age of 15.
“By the third 7 days of course, I was like, ‘I’m likely to possess a restaurant someday,’” claims Kiehl, laughing. “That cheesecake was super effortless and the most delectable matter I’d at any time eaten. I was like, ‘So this is what I’ll do.’”
Soon after large school, Kiehl studied pastry at a culinary university in Lancaster, PA, then interned at a chocolate store with a pastry chef. Work soon followed, with stops together the way at the famed Evidence Bakery in Los Angeles and, eventually, Charleston and Woodberry Kitchen area in Baltimore.
In early March, Kiehl opened Maillard Pastries, a snug storefront in Hampden, in which, immediately after arriving at 3 a.m. (and toiling right up until 8 p.m.), Kiehl will make every little thing from morning buns to chocolate-chip cookies to scones.
“People listed here care about small bakers and dining places,” suggests Kiehl. “I am even now shocked that people occur in and acquire so a lot.”
What inspired the identify Maillard?
I like mastering about how things do the job and why they do the job. I have a major book on the scientific factors powering matters. I was paging via a chocolate guide, and they ended up breaking down chemical reactions and Maillard is just one of them that spoke to me. [In a Maillard reaction], the sugars and amino acids respond with the warmth wherever you get that beautiful brown color, which is a massive part of what makes croissants appear so scrumptious.
My dad is an engineer and I imagine that I have that variety of state of mind. I like to know how points do the job, why they get the job done I have to have to know all the points about all the things. Which is a big distinction in between bakers and cooks. Bakers do things much more by feel.
With so several bakeries in this article, what did you want your specialized niche to be?
The bakery I initial discovered to make croissants at was Proof. I loved working there. The vibe there was like, “If there’s one thing you want to check out, we will try out it and see if it operates.” It was typically females who worked there, and it was really supportive, collaborative, and respectful—I’ve modeled my total baking businesses off that.
What should really a first-timer get?
If they get in this article early ample, they should get chocolate croissants and almond croissants—we provide out so quickly. And get the chocolate-chip cookies. They are my most loved detail. I eat at the very least a single a day.
What’s the most labor-intensive products to make?
The croissants are in particular time-consuming. I make the dough at night time, and it sits overnight. I laminate it the subsequent working day. They get sheeted and shaped and sit overnight once again. Then I proof for two several hours and then I bake them. It’s a three-working day method and takes up a massive part of every day. I’ve only ever been a scratch baker, but I in some cases neglect to professional- mote that. I have constantly experienced a dedication to that quality—it helps make a distinction.