December 5, 2013

This could be you!

Lezlie Mills Gibbs, our Pastry Arts graduate, is the Head Pastry Chef at La Pâtisserie by Luxe Sweets. She has recently taken the pastry culture in Austin by storm with her new creation “CroBrios”.

The release of this new croissant/brioche hybrid menu item was covered by several Austin media outlets, and has started quite the buzz. Below Lezlie gives us the scoop:

“Because of the Cronut frenzy, we’ve decided to provide something similar to our customers. I’ve created a hybrid recipe — part croissant, part brioche — to bring CroBrios to Austin.

We’ve also partnered with a local organization called Urban Roots that uses sustainable agriculture to transform the lives of young people and increase the access to healthy food in Austin. For every CroBrio that is sold (twice a day Thursday – Saturday), we donate $1 to Urban Roots.

Attending Auguste Escoffier School of Culinary Arts has directly contributed to my success. For me, the Chef Instructors and courses built a foundation of knowledge, confidence and creativity. By working with people who did not attend pastry school, I have found that my experience at the school really did prepare me for my career.

Other schools don’t offer students the ability to try different flavor profiles and really work on the presentation aspect and bringing your own personality into it. Because I had the opportunity to try anything in school, I was more confident in bringing different flavor profiles to my cakes and pastries in the shop. My coworkers would also look to me for on the job insights and information because of my schooling.”

“At the school my Chef Instructor taught me to do as you’re told, but when you are ready, ask for more responsibility. With this knowledge, I worked hard, kept asking for more responsibilities and to help out where I could, and here I am, Head Pastry Chef, Co-Kitchen Manager.”

— Lezlie Mills Gibbs, Head Pastry Chef & Co-Kitchen Manager, La Pâtisserie by Luxe Sweets, Austin, TX