LUCAS CONFECTIONERY WINE BAR HIRES FULL-TIME PASTRY CHEF

The Lucas Confectionery has hired a full-time pastry chef to offer a slate of adventurous plated desserts and confections. Rachel "Starla" Bradshaw, 35, started her new position in August after serving two years as pastry chef for Daniel Darves-Bornoz’s restaurants Milano, Provence and Milano North.

For Immediate Release

Contact: Vic Christopher, 917-693-7430 vicchristopher@me.com
Heather LaVine, 301-466-0309 lavineheather@gmail.com

Lucas Confectionery Wine Bar Hires Full-Time Pastry Chef

Pine Flavored Macarons, S’mores & “Pop-Tarts” All Made In-House

TROY, N.Y. (09/11/13) — The Lucas Confectionery has hired a full-time pastry chef to offer a slate of adventurous plated desserts and confections.

Rachel “Starla” Bradshaw, 35, started her new position in August after serving two years as pastry chef for Daniel Darves-Bornoz’s restaurants Milano, Provence and Milano North (located in Loudonville, Guilderland and Lake Placid, N.Y. respectively).

Four Elements Flight of French Macarons“I’m used to making desserts by the thousands,” Bradshaw said. “Now, at Lucas Confectionery, I’m able to focus my efforts on small batches of intensely flavored treats.”

Bradshaw specializes in unusual flavor profile combinations to provide patrons with a true confectionery adventure. Last week she created a “Four Elements” flight of French macarons featuring the following unusual flavors: Pine (ground pine needles and sugar), representing “Earth;” Bee Pollen, representing “Air;” Charcoal & Smoked Vanilla Bean, representing “Fire;” and Spirulina — a form of blue-green algae — for “Water.”

The other three items on her plated dessert menu include: handmade Strawberry toaster pastries (a.k.a. “Pop-Tarts”); a blackberry bottomed key lime & Mascarpone cheese cake; and a chocolate, tequila & cayenne Diablo bombe (cake).

Coming soon will be “S’mores” with house-made graham crackers and marsh mallows.

Bradshaw never buys from suppliers what she can make herself. She makes all her corn syrup, graham crackers, sprinkles, vanilla extract and marsh mallows in-house. She also uses a fraction of the amount of sugar that typically goes into factory-baked goods.

“I tend not to make super sweet stuff because I want people to taste what’s actually in what I make, not just a mouth full of sugar,” she said.

Though the offerings will change regularly, the plated dessert menu will feature only four items at a time. In the near future, patrons can expect exotic gelato and sorbet flavors, like White Chocolate/ Blood Orange, and Beet.

In addition to plated desserts, Bradshaw will bake scones, biscotti, cookies and oatmeal pies. Previously those items at Lucas Confectionery were supplied by local bakers, including: X’s to O’s Vegan Bakery and Placid Baker, both in Troy, and Bake For You and Crisan Bakery, both of Albany.

The Confectionery will continue to carry truffles from Sweet Sue’s of Troy.

Confectionery Co-owners Vic Christopher and Heather LaVine said they are very grateful to all of their previous suppliers of local baked goods and confections, but they are also thrilled to be producing those items on-site.

“Charles F. Lucas started a confectionery in this building 150 years ago, in 1863,” said Christopher. “Now that we’re producing confections here, we’ve come full circle. Now we’re really a confectionery.”


ABOUT RACHEL “STARLA” BRADSHAW

Born in California, Rachel “Starla” Bradshaw, 35, moved to the Kenai Peninsula in Alaska at age 12. In 1996, she earned a Culinary Arts Certificate from the Alaska Vocational Technical Center (AVTEC) in Seward, Alaska. Before heading to the East Coast to bake, Bradshaw worked as a line cook and sous chef throughout Alaska and Hawaii. She also spent seven years homesteading in Alaska without running water. (She had to fill up and carry jugs of water for cooking, coffee and drinking.)

Troy is the first city she’s lived in. And though she had one serious encounter with a grizzly bear in Alaska, she was more afraid of living in a city when she first moved to Troy three years ago. Now she says she’s fallen in love with the downtown Troy buildings and passionate people who live here. She first moved to the Capital Region in 2011 to work as a pastry chef at Yono’s /DP Brasserie in downtown Albany.

ABOUT THE LUCAS CONFECTIONERY

The Lucas Confectionery is a community gathering space featuring rare and unique wines by the glass and bottle; along with craft beer, artisan coffee, cheeses, small plates, confections and desserts. Located at 12 Second St., just off of downtown Troy’s magnificent Monument Square, the Confectionery is open Monday through Wednesday, from 4 p.m. to 11:00 p.m., Thursday and Friday from 4 p.m. till midnight, Saturday from noon till midnight, and Sunday, from noon till 9 p.m.

In 2012, Vic Christopher and Heather LaVine purchased and rehabbed 12 Second St. in Troy, where they opened the Lucas Confectionery in November. In the spring of 2013, the husband-and-wife team purchased and stabilized 207 Broadway, “The Clark House,” which was at the time one of the most endangered buildings in downtown Troy. By summer, they transformed the adjoining property and connecting outbuilding into a party space and outdoor patio. Work is already underway to open a micro grocery store on the first-floor of The Clark House.

For information, visit: http://lucasconfectionery.wordpress.com or https://www.facebook.com/Lucas.Confectionery

PUBLICITY IMAGES

For publicity images, of Bradshaw’s Pastries and other treats, visit: http://www.duncancrary.com/clients/troywinebar.html

For information, contact:

Vic Christopher, 917-693-7430 vicchristopher@me.com
Heather LaVine, 301-466-0309 lavineheather@gmail.com

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