Pastry Chef Erin Kanagy-Loux is a Brooklyn-based pastry Chef who grew up in Japan, Philadelphia, and Oregon. Building on the Pennsylvania-Dutch baking traditions of her family, she went on to study and teach in prestigious culinary institutions like Le Cordon Bleu and the French Culinary Institute. Today, she’s known as the “MacGyver of Pastry” thanks to her deep and thorough understanding of how ingredients work. She’s mastered the creative art of substitutions, and she’s defied expectations by scaling small-batch quality in the high-numbers world of professional catering.
What you'll learn with Pastry Chef Erin Kanagy-Loux
- Why Erin Kanagy-Loux has so many different regional influences (3:15)
- Her memories of culinary Japan (6:52)
- What it is about Japanese food that keeps Pastry Chef Erin Kanagy-Loux coming back to it (10:28)
- Miso 101 (11:01)
- The difference between Western and Japanese sweets (11:53)
- Traditional Pennsylvania-Dutch foods (15:03)
- Learning from-scratch-cooking through Erin Kanagy-Loux Amish roots (17:06)
- How she decided to become a pastry chef (19:54)
- Mentally constructing a 37 layer cake (23:59)
- How to scale quality in the catering world (30:16)
- What Erin Kanagy-Loux loves about teaching (32:21)
- Why she’s considered the “MacGyver of pastry” (36:04)
- Her favorite niche-ingredient of the moment (39:51)
- A food tour through Brooklyn (41:29)
- Series of rapid-fire questions.
- Link to the podcast episode on Apple Podcast
Links to other episodes with Pastry Chefs
Links to most downloaded episodes (click on any picture to listen to the episode)
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- Sake Kasu Chocolate Decadence
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- Erin Kanagy-Loux / Sake Kasu Cake
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- Pastry Chef Erin Kanagy-Loux
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- The MacGyver of Pastry
