I was seeing baby bears, cartoon bears, all sorts of bears hiding in the trees, the rocks, everywhere,” Jimenez explained of the mind-altering run.īut the combined discipline and freedom of ultra-running only adds to his creativity. He says the inspiration for this particular obsession came after running the Tahoe 200 (that’s miles) over 73 hours and “hallucinating big time. And for the last year or more, Jimenez has been sculpting bears everywhere into his chocolates. There’s also a live-action hero quality about his work.įrom the Hip Photo, Provided by Gonzo JimenezAt his store Miette et Chocolat, chef Gonzo Jimenez specializes in all things chocolate.Īn ultra-runner in his spare time, Jiminez collects pine needles while on long-distance mountain runs and infuses their oils into chocolate bars. Jimenez indulges his customers with chocolate forms that combine passions for science, design and the outdoors. A too-real chocolate Grogu from “The Mandalorian.” (From the Hip Photo, Provided by Gonzo Jimenez) The architect: Gonzo Jimenez Here is a closer look at our own 2021 Denver Bake Squad. While these four chefs aren’t alone in their exciting work, each brings something new and different to the table. have the distinct pleasure of hearing her describe each layered dessert before boxing them up - like little gifts to be unwrapped and admired. Clients of Pankrutskaya’s home-run Parfait Co. And on West Colfax Avenue, Eva Pankrutskaya’s petit gateaux (little cakes) are just the start of her plans for a real European patisserie experience in Colorado.Downtown restaurant manager Heeji Kim is quietly building Unicorn Manor, a whimsical dessert brand that combines this pastry chef’s Korean heritage with her Michelin-star restaurant expertise, producing some of the most delicate, intricate tarts, macarons and crepe cakes.Across town, bakery and food scientist Elana Berusch spends time outside of her day job as a food product developer coming up with cookies and cakes that all buck tradition - see her Marblies and Sprinkle Tarts - and then sharing their recipes to more than 26,000 Lani Bakes online followers.At Jimenez’s three-month-old Miette et Chocolat boutique and gallery on East Colfax Avenue, he showcases chocolate making, chocolatiering and chocolate sculpting in true-to-life representations like that hidden dragon or a camouflaged black bear or even a Star Wars Grogu.Hyoung Chang, The Denver PostPetit gateaux by pastry chef Eva Pankrutskaya at Parfait Co. Look around Denver, and the pastry world is igniting with playful takes, wild ingredients and beautiful art forms. But that dragon dessert isn’t far off from his and other Colorado chefs’ actual day-to-day creations. More than a competition, the show is meant to provide inspiration, a “la-la-land” version of real-life, Jimenez said. The idea behind “Bake Squad,” according to Jimenez, is to combine the various talents of pastry chefs who appear like a team of “action heroes,” all responding to clients’ baking challenges with different dessert solutions. “People want to indulge, and there’s nothing wrong with treating yourself.” “I think it clicked after the pandemic (started),” he added.
#Miette et chocolat cracked#
Its sharp claws reach out from a hole in the surface, its beady eyes stare lifelike from within the shell, waiting to be cracked open and devoured.įilming for the series took place during the pandemic, a time when “the world needed something that was a little pick-me-up when it came to food and shows overall,” Jimenez said. In the first episode of Netflix’s new series “Bake Squad,” Denver-based pastry chef Gonzo Jimenez sculpts a giant chocolate egg with an edible dragon hidden inside.
Tuesday, July 11th 2023 Home Page Close Menu
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