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  • Louisiana Cookin'

    ICE CREAM DAYDREAM

    May 28, 2019 5 minutes
    by caitlin watzke
    photography by randy p. schmidt

    WHEN SHE WAS NAMED a Chef to Watch in 2013, Bronwen Wyatt was pastry chef at La Petite Grocery in New Orleans, where she strived for straightforward, uncomplicated desserts that were not too sweet. Though her pastry philosophy has evolved over the years, she carried that vision with her when, earlier this year, she joined the teams at Bywater wine bar Bacchanal and Marigny darling Elysian Bar as pastry chef.

    We recently caught up with Bronwen in Bacchanal’s kitchen garden to get the scoop about her passion for ice cream and using local, seasonal ingredients in her desserts, including the recipe for Roasted Strawberry Ice Cream Sandwiches she shared with us.

    Q What do you have planned for the pastry programs at Bacchanal and Elysian Bar?

    My plans are right in line with the philosophy that both Chef Joaquin Rodas (of Bacchanal) and Chef Alex Harrell (of

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