Kevin Cohane

The Path

Kevin Cohane trained at Le Cordon Bleu, a foundation that quietly suggests precision, discipline, and an early devotion to craft. It is the kind of training that tends to linger in the hand as much as in the mind: a sensitivity to texture, timing, and the small decisions that turn flour, butter, and heat into something memorable. That sensibility would later shape the work that defines him.

The Work Today

Today, Kevin Cohane leads the kitchen and bakery as chef and owner of Persephone Bakery in Jackson, Wyoming, where bread and pastry set the rhythm of the day. In a town where casual counters and coffee shop-bakeries might blend into one another at a glance, his approach has been to make the distinction unmistakable. Persephone Bakery is built around the patient language of dough and the quiet authority of a well-made loaf, with the bakery side and the kitchen working in tandem under his direction. The result is a place where craftsmanship is not a flourish but the central promise. The story of the concept is tied to a clear sense of purpose. As Cohane put it, That intention still reads at the heart of the work: not a broad culinary exercise, but a focused commitment to a particular standard, one rooted in French pastry tradition and the daily discipline of bread baking.

Signature

It is the sort of item that can anchor a bakery’s identity, signaling both generosity and exactness.

In Their Words “We wanted to get back to Jackson and open a bakery that carried quality French pastries and artisanal bread.” Taken together, those words sketch the contours of his ambition. The emphasis is not on volume or novelty, but on difference measured through quality—through the texture of artisanal bread, the finish of French pastries, and the confidence to build something with its own register. Even in a market already crowded with familiar formats, Cohane framed Persephone Bakery as a place apart, defined by its standards rather than by competition alone.

Acclaim

That conviction is central to understanding his acclaim. It is not just that he works in bread and pastry, but that he insists on them as the heart of the enterprise, refining the idea until its intention is impossible to miss.

FAQ What is Kevin Cohane's current role? As of 2026, Kevin Cohane is Chef and Owner. Where did Kevin Cohane train or study? Kevin Cohane trained at Le Cordon Bleu. What is Kevin Cohane known for? Bread and pastry.