Sisters Bakery has a touch of the Cordon Bleu

Sisters Bakery has a new pâtissier. Her name is Laura Hall, and she comes to Sisters from the prestigious Cordon Bleu. Hall describes herself as a life-long baker, not a chef.

"I do not hold the perfectionist qualities that are required of a chef," she told The Nugget.

Growing up in Portland, Hall moved to Pasadena, California to attend Le Cordon Bleu, the world-renowned cooking school that incorporates classic French cooking techniques with innovative American technology.

"It really just wasn't the place for me, so I came back to Oregon," Hall said. "I finished culinary school here in Portland at the Cordon Bleu."

Although Hall's passion is with pastries, and especially breads, in Portland she studied both pâtisserie and culinary arts. "My options are open," she said.

After her graduation in April, Hall moved to Bend for an internship at Awbrey Glen Golf Club.

"That was my first real experience working in a commercial kitchen, like a restaurant kitchen. I learned a lot, but it's not really what I want to do. There wasn't a whole lot of room for expression. There really wasn't any room for personal growth," she said.

Next, she moved to BeBop Biscotti, a small Bend manufacturer of biscotti.

When Hall saw an ad for a pâtissier, she came to Sisters to speak with Sisters Bakery owner Melissa Ward.

"I saw the bakery, and I fell in love," she said. "I would love to spend a substantial time in this bakery growing."

What really turns Halls' crank is artisanal breads.

"I love the development of gluten and working with dough and the flour. I love getting messy in flour," she said.

Developing her own poolish or pre-ferments is of special interest to Hall.

"If you mix flour and water together, you will eventually create yeast, if it's open to oxygen," she said. "Instead of using packaged yeast, you create your own yeast. It brings a lot more flavor and a lot more texture. It's an art form."

Hall is in the process of bringing her artisanal breads to Sisters Bakery. She is creating traditional French baguettes and other breads from her own poolishes. Ward is giving her freedom to create whatever she wants. Lemon tarts, citrus pound cake and pumpkin-pecan loafs are just of a few of the innovations she is introducing at the bakery.

"I just want to do these really simple things that I think are really beautiful to eat," she said.

Hall welcomes suggestions and is happy to create special orders. To place an order call her after 2 p.m. at 549-0361. Sisters Bakery is located at 251 E. Cascade Ave.