AUGUST BLĪCHER CREATURE
Even with the influx of high-quality food being served at breweries, it's not usual that you find a great Pastry Chef employed at one. Katy Waltz's talent forced Brewery Vivant's hand in that regard. She was too good to pass on so they made a place for her. Prior to resetting the bar of what patrons could expect from dessert and beer, Katy worked as the Pastry Chef at Thousand Oaks Golf Club. In 2007 she graduated from Purdue University with a bachelor’s degree in Hospitality and Tourism Management. Through her internships at Glacier Bay National Park in Alaska, Katy found a passion for pastry. The following years were spent honing her craft and working with some of the nation's best chefs as an ACF Pastry Apprentice at Sea Island Resort and Spa in Georgia. After leaving Sea Island, Katy adventured back to Alaska and made her way to Grand Rapids. She joined the Vivant team in 2014 and her creativity and skills are only matched by her love of travel, gardens, and cats.
Check out her recipe for Toasted Fennel Seed Cake here.
Head on over to Brewery Vivant for delicious fare and a brew or two!