Other
Angela Pinkerton
Pastry Chef
- Discipline
- Other
i. Biography
Pastry work at restaurant scale rewards control: laminated dough, plated-dessert discipline, and pie programs all ask for repetition without drift. In Angela Pinkerton’s case, that range has moved through New York City kitchens, San Francisco restaurants, and a bakery-café format without dropping the through-line of butter, fruit, dough, and service-readiness. “Both have qualities that play really well off each other. It’s unusual but just enough to pique interest.” Angela has said.
The Path
Formal culinary training put structure around the work before the restaurant years. Angela Pinkerton studied at Kent State University and L'Académie de Cuisine, then entered Eleven Madison Park in New York City as a Pastry Cook in 2007. By 2009, the pastry station had become an Executive Pastry Chef role, held until 2014, with dessert work built for a high-volume dining room and close critical attention. A westward move put the pastry practice into San Francisco’s restaurant and bakery context. At Che Fico, Angela Pinkerton worked as Pastry Chef; in 2018, she opened Theorita in San Francisco, where seasonal pies were central to the offering. The pie work continued at Pie Society in Berkeley from 2020 to 2023. In 2024, the bakery format shifted again with Pinkerton's Bakery & Café in Kingston, New York.
The Current Chapter
The current work sits in a bakery-café register: laminated pastries, savory bakes, and fruit pies made for daily retail rather than plated service alone. Angela Pinkerton’s known repertoire includes croissants, a chicken pot pie crowned with a shallot biscuit, and an Arkansas Black apple pie. The line keeps a connection to Midwestern reference points while using the production habits of restaurant pastry. Consulting extends the same practice beyond the counter. As a Pastry Chef Consultant, Angela Pinkerton works from a base of bakery production, pie development, and pastry leadership experience rather than a single-format specialty.
Signature
Signature pastries include seasonal pies, modern “grandma pies”, and layered croissants.
Distinctions
Recognition has followed the pastry work across restaurant and independent formats. Angela Pinkerton was named a StarChefs Rising Star in 2010, received the title of Outstanding Pastry Chef in 2011, and was named one of the Top Ten Pastry Chefs in America in 2012. Taken together, those honors mark a period when her restaurant pastry work was being read by peers as both technically grounded and distinctive. Angela Pinkerton’s career shows how a pastry practice can move between plated desserts, seasonal pies, laminated dough, and café production while staying legible to both diners and the trade.
Profile updated July 2026
FAQ
Asked of Angela
Where did Angela Pinkerton train or study?
Angela Pinkerton trained at Kent State University and L'Académie de Cuisine.
What recognition has Angela Pinkerton received?
Top Ten Pastry Chefs in America (2012).
