clock menu more-arrow no yes

Filed under:

Pastry Cheffage

New, 3 comments

barleyswine150.jpgZagat interviews Barley Swine's distinctively coiffed pastry chef Kyle McKinney, who is "experimenting with using natural sugars instead of the white stuff." McKinney got his start in the kitchen of a Joe's Crab Shack in San Antonio, and tells Zagat that he likes the precision of pastry cheffing: "I love science, the precision of everything and knowing how it's going to work out, not leaving anything to chance." [Zagat]

Barley Swine [Closed]

2024 South Lamar Boulevard, Austin, TX 78704 Visit Website

Sign up for the newsletter Sign up for the Eater Austin newsletter

The freshest news from the local food world