Rachel Brickel

Head Baker

Rachel Ginger and Baker

Rachel trained in European-style pastry and baking techniques at the Culinary Institute in Hyde Park, NY. She also has a degree in Schezhuan cooking from Chengdu, China.

Her extensive experience includes helping open Chicago’s Balena and locations for Vanille Patisserie and she was part of the last pastry team at Charlie Trotter’s 3 Michelin-starred restaurant before it closed. Rachel also worked at Redd in Yountville, and Woodhouse Chocolates in St Helena, CA.

While at Balena, Rachel had the opportunity to replicate all the desserts from the Bouchon Bakery Cookbook for Thomas Keller as part of his book signing tour. “It was one of the most intimidating and rewarding experiences of my career,” Rachel said. “At the end, he signed a few cookbooks for me, writing ‘It’s all about the memories,’ and I couldn’t agree more, the relationship between nostalgia and food is the exact place where I draw my inspiration.”

Rachel’s favorite pie? “Classic key lime! I cannot resist!”

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