Michelle Gayer

Pastry training at Kendall College School of Culinary Arts led into Chicago and the Midwest restaurant circuit, where Michelle Gayer moved through a set of kitchens known for high standards and precise execution. She served as Executive Pastry Chef at Charlie Trotter’s and Trotter’s To Go in Chicago until 2004, then as Executive Pastry Chef at Franklin Street Bakery in Twin Cities from 2004–2005. From 2005, instructional work at Le Cordon Bleu in Minneapolis ran alongside pastry leadership at La Belle Vie and Solera in Minneapolis. In 2008, Gayer founded The Salty Tart in Minneapolis, where she remained through 2019.

She now serves as Corporate Chef at Taher. The title follows years of work as a pastry chef and bakery founder.

Michelle Gayer's signature dishes include Charlie Trotter’s Desserts, The Salty Tart's Cream-Filled Brioche, and Blueberry and French Toast Snackbreads.

James Beard Foundation recognition marks the range of Michelle Gayer’s work across pastry and baking, with mentions that include Outstanding Baker semifinalist, Best Chef: Midwest finalist, Best Chef nominee, Best Chef: Midwest nominee, Outstanding Pastry Chef semifinalist, and Outstanding Pastry Chef nominee (2002).