Masters of Sweet Creations
Honoring the Artistry of Local Pastry Chefs
By Krysta Chapman
In the realm of culinary excellence, pastry chefs stand as true artisans, wielding their creativity and skill to craft mesmerizing sweet creations that tantalize both the taste buds and the eyes. These masters of confections transform simple pantry ingredients, like egg, flour, and sugar, into edible wonders. The world of pastries is a delightful fusion of science, art, and obvious passion—where every dessert is a canvas, and every pastry chef, an artist. Here we explore the why behind their work, the intricate techniques they employ, and the remarkable stories of four local pastry virtuosos.
Pastry Precision
Unlike the whimsical and sometimes unknown process of cooking, at the heart of pastry is a precision of measurements, the chemistry of ingredients, and the mastery of techniques that come together to produce not only delectable treats but also stunning visual sights to behold. Think about it—when do you see a beautiful cake and not exclaim in wonder. Yet, it’s not enough for it to look good, it also has to check off several boxes on the inside; bursting with flavor, a velvety texture—and not the least bit crumbly—yet somehow we do appreciate some form of texture layered in to appease our tastebuds.
Which, if you ask me, sounds down right impossible to nail. Thankfully, that’s why we leave it to pros like Chelsea Nightengale, Owner and Pastry Chef of Charleston Sugar Studio, “My younger self thought that Pastry was too scientific and exact; I convinced myself that the chaos of a restaurant kitchen was something I needed to be a part of. Funny enough, the opposite is true. There is a certainty to baking that I find calming.”
Crafting Culinary Dreams: Techniques and Innovations
An ever evolving craft driven by innovation and a desire to push the boundaries of what’s possible, pastry chefs are known for their commitment to honing traditional techniques while embracing modern methods. From gently folding to emulsifications to tempering chocolate to sugar work, there are many specialities that chefs become known for.
Perhaps the demand for pastries—and the respect for how a wellmade dessert can truly round out a meal—has been the catalyst for the ever-growing list of techniques. “My first pastry jobs were in smaller restaurants, so I was the whole pastry department. I wrote the dessert menus, created the recipes, prepped everything, and plated the desserts for service—commonly while sharing an oven, prep, and refrigeration space with line cooks and other chefs. It was an environment where pastry was often low on the priority list, which was very challenging,” says Executive Pasty Chef at The Charleston Place, Chris Ryan. “You do learn, however, a great deal about what you can accomplish. Fortunately, pastry is much more of a priority to most restaurants these days.”
In recent years, technology has also found its place in the pastry chef’s toolbox. Cutting-edge equipment like sous-vide machines and molecular gastronomy tools have enabled chefs to experiment with textures and temperatures, leading to groundbreaking creations that challenge the very definition of dessert.
Every pastry chef is, in essence, a multi-disciplinary artist who meticulously combines flavors, textures, and colors to create a harmonious symphony of taste.
Spotlight on Local Talent: Celebrating Some of Our Favorite Sugar Superstars
1. Jaclyn Story: The Self-Taught Sugar Success Gala Cafe and Bakery
Jaclyn Story found her passion for pastry in college while on the hunt for something to feed her blossoming creativity. After working in pastry shops and honing the craft day in and day out through hands-on training, Jaclyn opened Gala Desserts in the West Ashley neightborhood, Avondale, in 2014. Relocating in 2022, Gala now sits in Old Mount Pleasant on a picturesque street that easily welcomes those walking along to pop in for a quick treat and coffee. You can also reserve their Full Tea Service for a truly memorable experience.
In addition to the daily in-house offerings, Gala specializes in wedding cakes, specialty cakes, and mini desserts. “I feel so fortunate to be part of the biggest moments in people’s lives. I often meet with couples on the cusp of starting their lives together for wedding cakes. And then the next thing you know, a baby shower, and then birthday cakes. It feels really special to be contributing a small part to each milestone,” says Jaclyn.
Biggest Challenge: I think the biggest challenges come in the form of being a small business owner. You get thrown curveballs on the regular but I’ve found the best way to overcome those challenges is to expect the unexpected. Take a deep breath, don’t stress, and know that you will find a way to fix it.
Advice For Aspiring Pastry Chefs: Work hard, be adaptable, and be open to always learning. There is often knowledge in the most unexpected places, don’t miss it. And trust your intuition and creativity—it won’t let you down.
Favorite Dessert: A long standing favorite of mine is my Fudge Tart warmed up with coffee icecream and an espresso martini.
2. Chris Ryan: The Executive Pastry Chef The Charleston Place
Chris Ryan’s pastry journey began as a cook in a deli and a dishwasher at another restaurant just out of high school. Quickly he recognized his love with the culinary world, pursuing a culinary degree at Johnson & Wales. Fast forward through degrees in Food and Beverage Management and Pastry Arts—and various positions in the culinary world—Chef Chris realized how much he enjoyed the role of Pastry Chef. “It was the science and art elements of pastry. I decided then to focus on becoming a great Pastry Chef.
And great he did, receiving notable praise from The New York Times for a dessert menu he was tasked with writing in only 24 hours in his very first Pastry Chef role. A seasoned expert 32 SOUTHERN FLAVOR now, Chef Chris enjoys his role as Exectutive Pastry Chef at The Charleston Place, “I have had the opportunity to do many charity events for Low Country Food Bank, and The March of Dimes, among others. It’s great to see so many local chefs doing great food for great causes.”
Signature Technique: I’ve become known for some of my signature flavor combinations, such as: chocolate and mango, bourbon and blackberry or pineapple. These flavor combinations, as well as textures using candied jalapeno or candied crispy carrots, often find their way back into my desserts.
Advice For Aspiring Chefs: You’re going to work hard and long hours, so work in a place you like, with people you enjoy being around—like Charleston Place Hotel! Pay attention because you can learn from everyone, and in turn, share your own knowledge. Don’t be afraid to make mistakes—that’s the way you learn, and ultimately, create something great.
Favorite Dessert: Mid-Summer Local Peach Tart with vanilla bean ice cream
3. Annie Oswald: The Vegan Pastry Magician Annie O Love’s Café of Sweet Abundance
Like many that shine in the culinary business, Annie Oswald started young. Behind the line at Mimi’s Cafe in James Island by the age of 17, this Charleston native was tasked with the responsibility of all things pastry. Recognizing that this creative outlet was her calling, she went to culinary and pastry school shortly after high school. Over time, she began selling her cookies, cakes, and treats at farmers markets and festivals—quickly earning the title of “Cookie Dealer” from a growing and raving fanbase. In 2017, Annie opened her brick and mortar, Annie O Love’s Café of Sweet Abundance, in West Ashley and has been blowing minds ever since.
The taste and vibrant designs alone are enough to entice anyone—but to know they are vegan AND gluten-free is truly impressive. Bravely open about her journey to sobriety these days, Annie is a testament to what grit and passion can produce, “Follow your heart and believe in yourself no matter what. Be prepared to work hard. Your dreams are your dreams for a reason, because you are supposed to pursue them! And never forget to give yourself a hug on the hard days, they will pass.”
Signature Technique: Everything I do is vegan, gluten free, and tastes unbelievable. (Even voted BEST Cheesecake In SC… and yes, it’s vegan… by iheart Radio!)
Favorite Industry Trend: A revolving menu is becoming more common, and my menu is always seasonal, always changing—as am I—so that keeps it’s really interesting and fun.
Favorite Dessert: Annie O Love Cookies, duh!
4. Chelsea Nightengale: The Queen of Special Occasion Cakes
The Charleston Sugar Studio Raised by strong women, and even better homecooks, Chelsea Nightengale’s first culinary memories start with sitting on her Oma’s kitchen table covered in flour while kneading bread, making Stolën, and frying yeast doughnuts with her mom and German grandmother. Despite going to college for Culinary Arts and not Pastry, Chelsea first worked in the world of luxury hotel operations, learning the ropes of navigating clients’ needs and wants—sometimes before they even know it themselves. Turns out this non-baking skill translated effortlessly once she decided to launch Charleston Sugar Studio, “Customer service is a huge piece of who we are and that will just never change. Of course, I want our custom bakes to be the best thing you’ve ever eaten but I really want you to remember how we made you feel. Our clients invite us to be a part of some of the most intimate aspects of their lives. We realize the weight of this responsibility and will do everything in our power to make sure their experience is as close to perfect as possible.”
These days you can find Chelsea at local events and pop-ips—with her Mini Truck, Bennie—slinging some of the most delicious Cakesicles and treats in town. Her passion, however, is special occasion custom cakes. “I feel so honored we get to be a part of their biggest life celebrations. From their engagement cakes to then planning their little one’s first birthday, it’s like watching a family being built, milestone by milestone.”
Signature Technique: We specialize in “Cakesicles” which are essentially cake pops but in the shape of a popsicle. Cakesicles are easier to eat, the popsicle shape is very nostalgic, and there’s more surface area for elaborate designs. Plus, since they’re molded before being dipped in chocolate, you have more freedom for fun flavors and textural components in the cake dough.
Favorite Industry Trend: “Dessert Displays” with esthetically matching desserts is very on trend right now, and we’re right on board. Of course, we still suggest a delicious cake to not only design and display, but to also ceremoniously cut and/or blow out candles on as part of that full display.
Favorite Dessert: Easy, Tiramisu. It’s sweet, creamy, bitter and has different textural elements. It’s so simple but so perfect. The above four are just a handful of the insanely talented pastry chefs we are lucky enough to have readily available in the Lowcountry. Previously we’ve covered pastry wonders such as Cynthia Wong with the Life Raft Treats and Danetra Richardson of Swank Desserts. And of course, establishments like Carmellas, Saffron Bakery, and Kaminsky’s continue to delight us; to say we are spoiled would be an understatement. Whether you’re looking for an after-dinner treat for two or a wedding cake big enough to feed 200—or quite literally anything in between that you can whip up in your wildest dreams—you can count creations that are almost too beautiful to eat… almost.