Tavel Bristol-Joseph is a savant when it comes to sugar, flour, and yeast: His Parker House rolls, served with a glacier of cultured butter, are more pillowy than a cumulus cloud after a thunderstorm. His plated s’mores, a dark chocolate mousse with wobbly torched meringue surrounded by a moat of coconut ash and koji cream, is the most finessed version of any dessert inspired by a campfire. But the first time he ever learned to bake, it was as a punishment. “I was not a great student growing up, and I was a bad kid,” he explains with a laugh.
Awards & Press
- James Beard Award