Like Ginger Rogers doing everything backward and in high heels, pastry chefs are the unsung heroes of the kitchen. Our nominees for CultureMap Tastemaker Awards Pastry Chef of the Year combine encyclopedic knowledge of flavors with scientific know-how and an eye for beautiful detail.
This year's race is tighter than ever, but only one carb star will make the cut. We'll crown the winner at our annual Tastemaker Awards ceremony on April 10 at Briscoe Museum. There's only a week left to snag Early Bird tickets for a discounted price of $60 for general admission and $99 VIP (with add-ons like early admission and a dedicated bar), so act before prices go up March 19.
Read what makes each contender special below, then catch up with all our nominees by following our special editorial series.
Without further ado, here are the seven nominees for San Antonio's Pastry Chef of the Year:
Alessia Benavides, Chocolatl
After building a successful online business, Benavides opened a brick-and-mortar in February. Thank goodness! Her gleaming bonbons must be seen in person to get the full effect. The geometric bars peacock with subtle decoration and unexpected flavors like guava, Speculaas (a Dutch shortbread cookie), and pistachio kunafa — her take on the viral Dubai chocolate trend.
Elise Russ, Clementine
Russ' signature dessert, a chocolate clementine crunch bar, has many components, including two layers of mousse, crispy praline, sherbet, and glaçage. It eats like a cherished childhood memory. Plenty of pastry chefs present more razzle-dazzle on the plate, creating baubles instead of desserts. Russ knows the true effort should be saved in making something that appears effortless.
Jessica Philpot, Extra Fine
A pox upon the coffee shop muffin, the plastic-wrapped dullards of the pastry world. It takes ingenuity to make it exceptional. Philpot escapes the all-purpose rut by subbing in earthy buckwheat flour. Banana brings out the nuttiness while easing some of the heft. It's Coca-Cola versus RC, Beyoncé versus LaTavia, and the reason why San Antonio should never accept pale imitations.
José and David Cácares, La Panadería
We're sure no ego was involved when the brothers Cácares picked their simple business name. More than a decade later, it has become destiny. The four locations of this homegrown chain are now the Alamo Citybakery for artisan sourdough bread. The real challenge is making it past the pastry case without loading a box full of kouign-amann and flaky empanadas.
Manny Martinez, The Grim Bakers
San Antonio is a famously haunted city, full of urban legends and ghost stories. So, it makes sense that one of the city's most accomplished bakers is also one of the spookiest. With his wife, Monique Martinez, Manny's dark aesthetic resonates long after Halloween. Think Krampus donuts for Christmas or goth heart-shaped cookies for Valentine's Day.
Sophie Jeffery, Spread the Loaves
Jeffery whips up a rotating selection of sweets each week, from chocolate galettes to cherry lemonade cookies. But the Old Town Helotes shop specializes in bread. From braided challah to airy focaccia, every slice makes sandwiches more impressive. It's even more awe-inspiring that Jeffery learned the art of bread baking during the COVID-19 pandemic.
Tavel Bristol-Joseph, Nicosi
One might call Bristol-Joseph a dessert philosopher. A whiz at confectionery, he reinterprets the last course as the main course, exploring umami, sourness, and acid. Thinkers have searched for the meaning of life since the time before buttons. We've found it wearing elastic-waisted pants much closer to home.
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The Tastemaker Awards ceremony is brought to you by The Yuengling Company, PicMe Events, Audio Visual Consultations, and more to be announced. A portion of proceeds will benefit our nonprofit partner, Culinaria.
