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The Stowe Mountain Lodge culinary staff take their pastries, baked goods, breads, pies and cakes very seriously. After all, we are in New England, where homemade, family baked recipes are a birthright! So it goes without saying that our pastry team has to be the best of the best in New England.

That’s why we brought together our team of three new pastry chefs who are already wowing hotel guests, brides and grooms, meetings groups and locals who have experienced this summer’s culinary delights here at Stowe Mountain Lodge. Can you say blueberry cake made with fresh blueberries right outside our door? We know, it makes our mouths water too, just thinking about it. 

Meet Angela Nye, Gabrielle Hatch and Tina Brown, our new dynamic trio in the baking kitchen.

Angela grew up in Essex, Vermont and is a graduate of the New England Culinary Institute of America. She started taking cooking classes in high school and fell in love with baking then. She grew up cooking with her grandmother and mother, picking apples and baking pies and also used to enter bread baking competitions at Vermont fairs. Her winning bread? Strawberry Cream Cheese Bread with big chunks of strawberries and a cream cheese icing on top. These days, Angela’s expertise and favorite thing to make are wedding cakes and she’s looking forward to decorating cakes for Stowe Mountain Lodge’s brides and grooms this summer and fall. 

Gabrielle hails from Cleveland, Ohio, where she attended the University of Akron and received a degree in Hospitality Management. She recently graduated from the Culinary Institute of America with a degree in baking. She too loves to bake with her mom, who is known to sell her baked goods in her hometown and for special occasions for family and friends. Her mom also taught her the basics of cake decorating, which will come in handy for weddings at Stowe Mountain Lodge. While she says she loves the art of cooking, she also loves the science of baking. For Gabrielle, house-made chocolates and confections are what she enjoys most these days. 

Tina Brown completes Stowe Mountain Lodge’s baking trio, and she graduated from the Atlantic Culinary Academy in Dover, New Hampshire, a Le Cordon Bleu School. She also cooked with her mom and grew up making meals for her family at a very young age in Ten Ants Harbor, Maine. She got her start as a baker at Cappy’s Restaurant, the infamous spot in Camden, Maine. Her family recipe that she shares with our guests is a traditional Maine blueberry cake with a streusel topping. Another favorite of Tina’s to make is a s’more cupcake, garnished with a toasted marshmallow-nothing says summer in Vermont more! 

We are so excited to have our three new bakers join our dynamic culinary team with their out-of-this world New England recipes. But don’t take our word for it, visit us at Solstice and try some of Angela’s, Gabrielle’s and Tina’s desserts, cakes, pies and pastries for yourself!

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