I think my peers and a lot of other women that I work with, we all kind of question whether or not we're doing enough. We're really hard on ourselves and I think that we just need to realize and look around, we're all supporting each other, we're doing a good job, we're doing right by our employees and the people work with.
Inspired by a love of baking for friends and family, pastry chef Britt Castro shifted gears and left business college in San Diego to enroll in culinary school — nearly 1,300 miles away.
Graduating in 2014 from Austin’s Auguste Escoffier School of Culinary Arts, Britt honed her bread making skills at the Noble Sandwich Co. before moving on to St. Philip.
From there she then pursued a position at Hotel Van Zandt as lead pastry cook, working hand in hand with Callie Speer, the executive pastry chef for the hotel at the time.
Though in charge of all the pastry departments at the hotel, Castro longed to create food that was an expression of her personal vision far beyond pastry.
Now, at Holy Roller, Britt’s menu is full of uncomplicated, delicious favorites that showcase fresh, seasonally available ingredients -- an approach she hopes will create lingering food memories for all who taste her fare.