Executive Bread & Pastry Chef
Perry fell in love with pastry at a young age, helping his mother create layers of phyllo pastry. Later on, he decided to learn how to bake from the best, landing an acclaimed apprenticeship at Thomas Keller’s infamous Bouchon Bakery. After honing his skills in classic French pastry, Perry joined our culinary team at The Butcher’s Daughter as Executive Bread & Pastry chef, where bakes over 100 loaves of bread daily, and oversees an array of housemade vegan desserts. His morning pastries include our famous Huckleberry muffin and vegan recipe of the classic French croissant.