After four years at Niche Restaurant Group, Anne Croy has left her position as Pastaria‘s executive pastry chef. Her last day was Thursday, Sept. 1, as reported by Feast.
Croy said she intends to focus on her business, Banner Road Baking Co. “Banner road is a wholesales specialty food business,” she said. Currently, she sells four varieties of granola under the Banner Road name. She hopes to expand her distribution throughout the Midwest and add more flavors and products like energy bars, granola bars, cookies and crackers.
“Anne makes some of the best granola in the world, and we’re proud to still serve her recipe at Pastaria,” said Niche Food Group owner Gerard Craft.
Croy worked at Pastaria’s since it opened in 2012. “I’ve been able to work with some of the finest chefs in the city,” she said. “I just had an amazing team, and I’m really excited about what (executive chef Ashley Shelton) is doing with the restaurant.”
Craft said Sardella executive pastry chef Sarah Osborn has taken over pastry operations and will develop desserts for Pastaria and Taste. She will also have a hand in developing gelato pop flavors for Porano.
Pastaria Nashville executive pastry chef Mathew Rice has been named Niche Food Group executive pastry chef and will work with Osborn to develop the gelato programs at Pastaria and Porano, as well as the overall dessert programs at Pastaria and Taste.
Rice said he looks forward to the added responsibilities, as well as more frequent trips back to St. Louis. “This will keep me involved in the St. Louis food scene, so that’s something I’m excited about,” Rice said.
This article appears in September 2016.