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Culinary Historians October 12: Mexican Pastry Traditions


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Culinary Historians October 12: Mexican Pastry Traditions

Cathy2 | Sep 30, 2002 11:15 PM

Culinary Historians of Chicago

"Sweet Mexico --
and its Pastry Traditions"
presented by

Laura Cid
Pastry Chef, Owner and Founder,
Bombon Bakery, Chicago

Saturday, Oct. 12, 2002
10 a.m. to Noon
The Chicago Historical Society
1601 N. Clark St., Chicago, Illinois

There's a misconception about Mexico's pastries in the United States, says
Laura Cid. All people think of is "flan." And Mexico has candies, too --
and no, they are not chocolate-covered chipotles. Come join us as Laura
talks about the culture, customs and flavors of what the Mexican sweet tooth
is all about. (Did you know, for example, which Austrian emperor takes the
cake for having a major influence on Mexican pastries? Laura will tell

A native of Mexico, Laura has international experience in pastries. She has
studied at the Ecole Cordon Bleu in Paris, and was elected Mexican team
captain for the 1999 World Cup Pastry in Lyon, France. Laura has been a
pastry chef consultant for Chef Rick Bayless's Frontera Grill & Topolobampo
restaurants, and was a pastry chef instructor at the Maricu Gastronomia
School in Mexico City. She also served as personal chef to the U.S. Counsel
at the U.S. Embassy in Paris, and worked professionally as a pastry chef in
several Mexico City restaurants. And if that background isn't enough to put
sugar in one's blood, Laura sweetened her life even more by marrying the
award-winning pastry chef, and recent culinary historians speaker, Jacquy
Pfeiffer, of Chicago's French Pastry School.

Laura will bring samples from Bombon Bakery, the shop she opened last year
at 1508 W. 18th St. in Chicago.

Cost of the program is $10, $5 for students, and no charge for members of
the Culinary Historians. To reserve, please call Susan Ridgeway, CHC
treasurer at (815) 439-3960. Or e-mail your reservation to: Please leave your name, telephone number and the
number of people in your party.

Mark your calenders, Culinary Historians will meet November 16th and December 14th.


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