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Pre-Order expected to release January 25th, 2022

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$35.00 + shipping

Marble Surface

Meet The Chefs

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Chef Robert Gonzalez

Robert first entered the culinary world as an intern at Tuyo while studying at Miami Culinary Institute. There he soon achieved the position of Head Pastry Chef, honing his specialized baking and imaginative dessert skills and getting local recognition for his achievements.  Robert made his Boston debut at the esteemed Bistro du Midi working alongside Executive Chef Robert Sisca bringing his unique talent to bread and dessert offerings.  He was soon recognized as an Eater Young Guns Semi-Finalist for his magnificent creations, along with rave reviews by Boston’s food scene critics.  Robert then joined Cultivar as part of their inaugural team as head of the pastry department. The highly anticipated opening of Cultivar at the Ames Hotel featured an in-house bread program and selection of rotating, produce-driven desserts to complement the New England food scene. Robert currently helms the culinary team of the Concord Market as the Culinary Manager, which focuses on bringing customers the absolute best confections, breads, and foods with locally sourced ingredients.  Inspired to create desserts that are as unique and visually stunning as they are delicious, Chef Robert Gonzalez’s confections are designed to capture the hearts and imagination of every guest.  

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Chef Dan Crean Jr.

Immersed in food and driven to create delicious confections, Chef Daniel Crean’s devotion for integrating old-world desserts and breads into the modern era are the crux to his success. Cooking in kitchens all over Boston for over 10 years, Daniel found his passion in the pastry arts world. His drive began as a Bakery Manager at the illustrious Black Bird Donuts, then Production Manager at Union Square Donuts and pastry work at Alden & Harlow and Waypoint. Daniel took his large step as the Pastry Sous Chef at the highly anticipated Cultivar in the Amex Hotel, featuring an in-house bread program and a top-of-the-line selection of poetic desserts. While at Cultivar he earned Best New Restaurant 2018. Currently, Daniel is the Assistant Culinary Manager at the Concord Market, leading the Bakery department team whose focus is scratch-made confections and an artisan bread program.

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