Guest Contributor: Meredith Marceau, NorthPark Center Client Relations Manager
Green House Market's Executive Pastry Chef Carlos Torres
Originally from New Mexico, Carlos Torres has joined NorthPark Center’s Green House Market as the Executive Pastry Chef. Torres came to Green House Market from Stephan Pyles’ Stampede 66. He has been a pastry chef for 4 years, and has worked in the industry for 10.
Vanilla and Coconut Eclairs
If you have ever dined at Green House Market, you know that there is a wholesome, healthy selection to choose from. What some may not know is that about 30 to 40% of the menu at Green House Market is vegan. This, among other things, makes Torres the perfect fit.
Vanilla Tapioca Pudding
While many associate desserts with loads of sugar, Torres does not feel the need to incorporate artificial ingredients into his desserts. Some of the desserts available at Green House Market are also vegan, including the vanilla tapioca pudding topped with fruit, wild rice crispies and coconut foam, as well as the s’mores-inspired chocolate mousse. Everything he makes is from scratch, ensuring the perfect texture and taste.
Chocolate Mousse Cake
Torres explained that his goal when creating a dessert item is that the consumer is able to taste all of the flavor combinations present, not just the sweetness. Don’t worry, though, the homemade variety of cookies are still available for purchase. Stop by Green House Market and check out one of the fabulous desserts by Executive Pastry Chef Carlos Torres – you won’t regret it!