Alyssa Gangeri

From New York To Nashville

I am a New Yorker who worked primarily in the Manhattan area. I was helping my husband run our sports bar on Roosevelt Island while working for a high-end consulting team when Jay Pennington and Billie Inman recruited me for their 12South project. Nashville is a fun, evolving city with great energy, and my husband and I felt so welcome. It felt right! The Butter Milk Ranch is a dream concept, and I am thrilled to introduce our upscale pastries in multiple applications: laminations, entremets, chocolates and gelatos.

MENTOR

Frank Vollkommer is a Certified Master Pastry Chef — one of only a handful in the country. Initially, he was my instructor at the Culinary Institute of America; he became my mentor, then friend and business partner. I was so fortunate to work with Frank as we consulted on celebrity events. I have learned so much from him, and that learning continues.

SOURCES OF INSPIRATION

Pre-pandemic, I traveled a lot, and I am especially influenced by the precision and attention to detail found in Asian desserts. Our Little Deborah is a nostalgia-inspired riff on the Little Debbie Oatmeal Creme Pies of my youth. Being in the South has created more opportunities for inspiration, too, like Tennessee’s agriculture — the long growing season, the access to wonderful local products — and Southern heritage desserts. For instance, I had never heard of a Hummingbird Cake, and it got me thinking: How could we incorporate those flavor elements into a croissant?

Personal Favorite

That’s like asking me to pick a favorite child! Breakfast Cubes, though, are our signature, and there’s nothing like it anywhere else in the city. I love our chocolate Babka Croissant — unlike a traditional chocolate croissant, this one has plenty of chocolate. I also love our Salted Honey Butter Croissant: its meld of salty and sweet is beautifully simple, clean and good.

CHALLENGE

In 2017, I was diagnosed with severe celiac disease that threatened to derail my career. I now rely on the tasting and feedback abilities of my amazing team for so many of our confections. While I have developed a number of excellent gluten-free pastries, I have yet to perfect a gluten-free croissant. It’s a big puzzle that Chrissy Jensen — of The Dotted Lime in Columbia — and I want to solve together.