: | The French Pastry School


Matthew Haase ’12 is Sweet in the Suburbs
The French Pastry School |
October 2, 2013

Just a couple hours north of The French Pastry School in Chicago, Wisconsinites can experience a strong artisan food culture that our graduates are feeding. After working with Kurt Fogle ’06 of Milwaukee’s SURG Restaurant Group for years on the savory side, Matthew Haase decided to follow in Fogle's footsteps and enroll in The French Pastry School's L’Art de la Pâtisserie program.  Haase graudated in 2012 and has been the pastry chef at Rocket Baby Bakery ever since.

Located in the Milwaukee suburb, Wauwatosa, Rocket Baby Bakery has been highlighted in many publications for the quality of its made-from-scratch breads and pastries. Recently, the local Fox News Channel visited the bakery to learn how the magic happens: from macarons to fresh-baked bread.

The videos let you take a look inside the kitchen of a graduate and see how he works. Matt showcases the importance of cleanliness and organization as well as the value of having a little fun as you work. Watch the videos here and be sure to take a look at Rocket Baby Bakery’s mouth-watering menu!