At the Table with the Salty Tart’s Michelle Gayer
In this, At the Table, we talk with the Salty Tart’s owner and award-winning pastry chef Michelle Gayer. Michelle has been nominated for several James Beard awards and named “Best Pastry Chef” by Bon Appetit magazine.
What we like about Michelle, besides the delicious treats her and her team make at the Salty Tart, is her sense of humor.
What is the last thing you ate worth telling us about?
Last night I toasted some sourdough and slathered it with butter and peanut butter, and it was good times. And the Rhubarb bar I ate yesterday was like a dream come true.
What is the number one thing you want people to know about you?
I’m a great dancer and funny as fuck.
What is your all-time favorite meal?
Every year the day after Thanksgiving my friends and I get together for what we call Soul Food Thanksgiving. Everyone brings their fav dish and you have to dance for your plate.
Where do you feel the most creative?
When I get back from a trip. It doesn’t matter where I go. Iowa or Spain. I think it’s the down time away from the every day.
What’s the hardest part of your job that nobody knows about?
Being a mom. Balancing work, family and my girls is no joke and I work hard at it everyday. My daughter is texting me right now.
If you could have dinner with anyone in the world, who would it be and where would you eat?
We would be on a yacht where the water is calm and turquoise. I would like to kick it with Ann Wintour and Hall and Oats.
What is something you want to learn to do?
I want to be good at Tennis and be a great seamstress. Ohh and pottery. I want to get better at snowboarding. I want to do all the things!
Where is your favorite place to travel?
All the places. I love to travel and that’s why I work and am blessed that I love what I do. I love a drive on a Sunday. I was just at the Kentucky Derby last weekend and in two weeks I’m going the Azores.
How does being located in a place with food from around the world influence your baking?
I don’t know if it really does. I take a lot more away from how they run their business and what I can learn from them.