Beth Kellerhals

Pastry Chef, French Broad Chocolate

Maker: Chef

Originally from the Midwest, Beth Kellerhals spent her college years in Greenville, SC where she baked instead of studied. She earned an English degree which she put to good use teaching English in China. A scholarship provided by the Chinese Government allowed her to study Mandarin while eating her way across Asia. She returned to Chicago to earn a Art de le Patisserie at The French Pastry School before heading to Los Angeles. Throughout her time in Los Angeles she created some of LA's most iconic desserts. The Tres Leches Cake and Sriracha Candy Bar for Kogi and Chego, as well as the Earl Grey Tea Pie for the Pie Hole.

Her desserts have been written about by the late Jonathan Gold, Time Out Los Angeles, Los Angeles Magazine, and The Boston Globe. She is excited to be returning to her roots here in Asheville. Her family has lived here for almost 19 years and she is happy to be a part of this creative and innovative food community.

frenchbroadchocolates.com

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