In a matter of days, Brevan’s Patisserie will unlock its doors in Edwardsville, Ill. The final touches are being made to the space at 1009 Century Drive, and the shop opens to the public Jan. 27
Brevan’s is a venture by husband-and-wife team Dan and Amy Maddox, both culinary school graduates. Dan Maddox attended the French Pastry School in Chicago before taking a position at the Renaissance St. Louis Grand Hotel where he worked for eight years as a pastry chef and then an executive sous chef. Amy Maddox hasn’t put her formal culinary training to work professionally – until now. What’s more, since she adheres to a gluten-free lifestyle, those treats will be her sweet specialty at Brevan’s.
{Brevan’s cinnamon braid}
The patisserie’s menu will include cinnamon rolls and braids, scones, breakfast breads, cookies, bars and French pastries. There will also be a rotating daily selection of gluten-free muffins, breakfast bars and cookies. Refrigerated desserts like cheesecake and carrot cake will also be available, as well as a Maddox family favorite: peanut butter creme brulee covered in a chocolate mousse dome. Customers can wash all the sugary goodness down with coffee by local roaster Goshen.
{Remodeling in progress at Brevan’s location at 1009 Century Drive}
Although Brevan’s is a tiny shop with only eight seats, the Maddoxes are excited to turn their passion for pastry into a family affair. “I worked 60, 70, 80, 90 hours a week at a hotel. I never saw my kids,” explained Dan Maddox. (Sons Brendan and Evan are the patisserie’s namesakes.) “Now, my kids can get out of school [and] come here. We are all about family and friends and food. My philosophy is that food brings family and friends together.”
This article appears in January 2014.