Slideshow: Ba Bar Pastry Chef Karen Krol Makes Pate Chaud
Krol prepares herself and her work area, located right by Ba Bar’s entrance.
Photo: Lucas Anderson
First, she flattens the dough using a massive machine that is basically an automatic rolling pin.
Photo: Lucas Anderson
Next Krol cuts out circles for the base of the pastry.
Photo: Lucas Anderson
The inside of the pastry is a mixture of pork, onions, carrots, white wine, spices, and of course, pork pate. You can even call ahead to pre-order a tofu version.
Photo: Lucas Anderson
Rolling out pastry tops to cover the porky centers…
Photo: Lucas Anderson
Photo: Lucas Anderson
Krol lines up the pastries and bastes them with egg wash before baking.
Photo: Lucas Anderson
Out of the oven…
Photo: Lucas Anderson
The finished product: Pate chaud, served with a cup of bacon gravy and a fried free range egg.
Photo: Lucas Anderson
Krol also makes desserts, like this hazelnut banana crunch bar with tamarind sauce. It’s garnished with a chocolate curl and a tiny macaron.
Photo: Lucas Anderson
