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items baked the day before. Business is good, but he still plans on adding an additional pastry, bread or item to the menu each week.
Hogan, a youthful 34 with an engaging smile, said he would like his shop to resemble the French epiceries (small cafe-groceries) he enjoyed in Geneva, Switzerland where he moved with his family when he was 16. He said he began working in the kitchens of fine European restaurants.
He gained experience at the Palais du Chocolat in Washington, D.C., worked as a sous chef at the Bleu Rock Restaurant in Sperryville for two years and worked as a pastry chef at the Public House in Flint Hill". He has lived in Rappahannock for seven years and hopes to no longer commute into the District of Columbia.
Heather, his wife, and their two daughters, Zoey, 8, and Rosey, 7, all help at the bakery, along with Tess Jamieson.
The bakery will take orders for parties and special occasions. Call 675-.BRED (675-2733).
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