Caitlin Kiehl to start with became smitten with baking whilst building an Oreo cheesecake in a large-faculty cooking course at the age of 15.
“By the third 7 days of class, I was like, ‘I’m likely to own a cafe sometime,’” says Kiehl, laughing. “That cheesecake was super uncomplicated and the most delectable issue I’d at any time eaten. I was like, ‘So this is what I’ll do.’”
Right after large university, Kiehl researched pastry at a culinary college in Lancaster, PA, then interned at a chocolate shop with a pastry chef. Employment soon followed, with stops along the way at the famed Proof Bakery in Los Angeles and, inevitably, Charleston and Woodberry Kitchen area in Baltimore.
In early March, Kiehl opened Maillard Pastries, a cosy storefront in Hampden, the place, just after arriving at 3 a.m. (and toiling till 8 p.m.), Kiehl makes every little thing from morning buns to chocolate-chip cookies to scones.
“People listed here care about little bakers and eating places,” states Kiehl. “I am continue to stunned that people today come in and acquire so significantly.”
What motivated the identify Maillard?
I love mastering about how factors get the job done and why they perform. I have a significant reserve on the scientific causes driving issues. I was paging by means of a chocolate reserve, and they were being breaking down chemical reactions and Maillard is a single of them that spoke to me. [In a Maillard reaction], the sugars and amino acids respond with the warmth where you get that gorgeous brown coloration, which is a big portion of what makes croissants appear so tasty.
My dad is an engineer and I assume that I have that sort of state of mind. I like to know how things do the job, why they do the job I have to have to know all the factors about all the factors. That’s a significant change among bakers and cooks. Bakers do points a lot more by really feel.
With so lots of bakeries right here, what did you want your niche to be?
The bakery I first figured out to make croissants at was Evidence. I loved performing there. The vibe there was like, “If there is a little something you want to try, we will consider it and see if it operates.” It was mainly gals who labored there, and it was actually supportive, collaborative, and respectful—I’ve modeled my whole baking organizations off that.
What really should a first-timer get?
If they get here early adequate, they should get chocolate croissants and almond croissants—we sell out so speedy. And get the chocolate-chip cookies. They’re my favorite thing. I take in at minimum one particular a day.
What’s the most labor-intensive item to make?
The croissants are primarily time-consuming. I make the dough at evening, and it sits right away. I laminate it the following day. They get sheeted and formed and sit overnight again. Then I proof for two hrs and then I bake them. It is a 3-day procedure and requires up a huge portion of each individual day. I have only ever been a scratch baker, but I at times overlook to pro- mote that. I’ve often experienced a motivation to that quality—it tends to make a big difference.