Megan Fitzroy Phelan

Corporate Pastry Chef for Sullivan Street Bakery, Co Restaurant and chef/owner of Fitzroy Specialty Cakes and Pastries

Type of cuisine I like to cook:
I stick to desserts and baked goods. I have a tendency to lean towards Italian cuisine because of its simple approach and clean flavors that make the ingredients the star of the dish. I love chocolate, so I tend to do a lot with that, and I’ve been told I’m obsessed with ice cream, which may be true.

Anything chocolate. I also make some great simple appetizers. My other love is wine, so naturally I started creating appetizers and snacks to pair with my wine. Cheese and homemade crackers are my favorite.

Favorite kitchen tool:
French Spatula, i.e. “bowl scraper”. That little flexible plastic rectangle that can clean a bowl quickly and easily with one swipe. It is ten times easier to use and more efficient than a regular rubber spatula.

Past & Present:
I went to college for Interior Design/Architecture. After receiving my degree, I had a change of heart and thought maybe I wanted to bake for a living instead. I was able to find a job working under a pastry chef in West Hartford, Connecticut, who trained me for years. After four years of working under his supervision, I moved to New York City. I worked at Daniel Restaurant, then Falai Restaurant. I then started my specialty cakes business while still working. I am now the executive pastry chef of Torrisi Italian Specialties and Parm Restaurant, make cakes for clients in my spare time, and teach classes at Brooklyn Kitchen for fun!

There are no products matching the selection

Please select another category or modify your search query.