During the entire month of August, we bring you #TeaserAlerts! Meet Vanessa D'Amora, pastry chef and genius behind Bar à Beurre, a small boutique in the Old Port of Montreal that offers the best pineapple shaped macaroons and who will be with us at the upcoming Puces POP. Stay tuned to get a glimpse of what POP 2016 has to offer before the big reveal on August 31st!
When and how did you fall in love with pastry making? How long have you been doing this for?
I was born into pastry. Coming from an italian household everything revolved around food. The majority of my memories with my grandmother and mother involve us baking cookies and cakes for our family and friends for every occasion possible. Finding my career path later on was not too tricky. I knew once I was in culinary school I needed to give the same joy to people as we did our friends when I was young, and help their celebration be as pretty and delicious as we could make it!
What inspired you when you are creating desserts? Which product of yours is your favorite?
Inspiration comes with different things, I think for the girls who work here and myself. It depends on the season and trends or even something nostalgic.
My favorite pastry we make here is the boule de beurre. It comes from my grandmother's original recipe from Italy, and we have named the one that she makes the "Nonna Maria ". They are two soft butter cookies sandwiched together with fillings. The Nonna Maria is filled with pastry cream and rolled in grappa.
At which moment of the day are you most productive and why?
We do many things at the shop here, from croissants to high tea to pastries. It is busier in the morning, so I would say I do get a lot of my work done in the afternoons and sometimes even overnight when the shop is quiet and empty and I can really play around with new things.