Her mom drove her to Hotel Viking in Newport where she was offered a position as executive pastry chef. (Yes, we have since determined the synonymous relationship between eating baked goods and weeping on a couch.) Rather than bombard her with questions, her parents took her to visit JWU, and she accepted on early decision.įor her required internship, Gray wanted to work at a restaurant, rather than a bakery, under the guidance of a pastry chef. He guided me through this process.”īut this support has existed from the beginning, when Gray announced in high school that she wanted to study pastry after she’d talked so much about becoming a therapist. “He has an engineer’s mind he drew up plans, looked into equipment. “My dad built this kitchen!” She points to the back half of her studio, separated from the retail space by a partition with a full-sized window. “They are the best people in the world,” Gray says. One of the most endearing threads throughout her story is the love and support of her family. Three weeks after her grand opening, I sat down with Gray to learn about the genesis of Whisk, which started as an assignment for her entrepreneurial class at Johnson and Wales. I have a kitchen to dance around in, so why not?” “When I’m baking, if I don’t have headphones plugged in, I have the music turned all the way up and I’m screaming and dancing. Gray’s talent is as big and exuberant as her personality, the latter of which involves copious amounts of laughing, singing and dancing in the kitchen. This cake was so - pardon the word - moist, and decadent and rich it was honest-to-God the best chocolate cake I’ve ever eaten. “Just one bite,” I thought, cracking open the lid, and the next thing I knew three-quarters of the jar was gone and I had caramel hanging from my chin. Constructed from leftover pieces of cake (owner Morgan Gray uses a sheet pan and a round cutter to form her cakes rather than a circular mold so she has corner scraps), these jars are a ready-to-eat dessert that requires nothing more than a spoon. On my first visit to Whisk Me Away, the new bakehouse inside Pawtucket’s Lorraine Mills, I purchased three cake jars - funfetti birthday cake, chocolate caramel and spice salted caramel - namely because I couldn’t decide which flavor I wanted.
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