Name: Erin Ramby
Title: Pastry Chef at Hotel Saint Augustine and Perseid
What first drew you into the world of baking?
I grew up watching both of my grandmothers bake, so it's something that runs in my family. I fell in love instantly and knew it was what I wanted to do when I got older.
What's your approach to getting that perfect bite?
It is all about building on the base flavors and adding ingredients that not only add texture but also allow the original ingredients to complement each other further.
When you're working on something delicate, what do you look for in ingredients?
When working with delicate flavors, I like to pair them with other subtle flavors that complement them without overpowering. For example, I'm working on a dessert with chamomile right now, so I'm using subtle flavors like fennel and sunflower seeds to complement it.
What is your favorite pastry to make, and what makes it special to you?
I love French macarons because they are extremely difficult to perfect, so making an excellent batch is so much more satisfying than your average pastry. They're also really fun to play around with in terms of flavors, textures, and design.
When you think about your career so far, what excites you about the next chapter?
It's always been a dream to open up my own pastry shop and showcase the skills I've built throughout my career.
Kripa Shenoy
Owner and Pastry Chef at EaDough
What first drew you into the world of baking?
My love for dessert and science
What is your favorite pastry to make, and what makes it special to you?
A croissant. I think the fact that it is so technical and that I got results after working so hard on it makes it special to me. I also really like making French entremets – they’re multi-layer pastries with different textures to make a perfect bite.
Texture is such a big part of baking and pastries. What’s your approach to getting that perfect bite?
Consistency. I think, with baking, to get the texture right, you have to consistently strive for perfection and follow recipes to the T.
Are there certain ingredients you’ve been experimenting with lately that excite you?
I’ve been incorporating a lot of Asian-inspired ingredients into my pastries, like black sesame, gochujang, and garam masala. I think the flavors from different cultures, along with French technique, just make for the dreamiest pastries. Many of our kolaches and pitas feature traditional Indian fillings, and our pastries offer a variety of rotating flavors.
How do you see Houston’s pastry scene evolving in the next few years?
I think Houston’s bakery scene is great and is evolving a lot for the better because of the overall realization that a great pastry program is as important, if not more than, the rest of the menu.
Priscilla Trevino
Pastry Chef at Barbacana
What first drew you into the world of baking?
My mom always baked for family occasions, and when I was finally old enough, she taught me how to make her favorites. From then on, I was always baking for everyone. I didn’t know what I wanted to do after high school, and it seemed like the only thing that brought me joy was to bake for other people.
What is your favorite pastry to make, and what makes it special to you?
My favorite things to make are cookies and ice cream. There are a million different ways to make ice cream, and I want to explore those as much as possible.
How do you see Houston’s pastry scene evolving in the next few years?
Most pastry chefs are moving to bakeries or consulting, which is one of the reasons I like having the dessert tasting menu and collaborating with other pastry chefs to let them get a feel for the restaurant life versus bakery life. They each have their own challenges, but in the end, we’re celebrating each other’s differences and creating something together.
When you think about your career so far, what excites you most about the next chapter?
What excites me the most is continuing to work with Chef Christian. I’m constantly learning from him, and it keeps making me a better pastry chef. Taking savory elements and turning them into desserts continues to interest me.