May 30, 2017
AT TINY PIES, OUR BAKERS WORK VERY HARD CREATING WONDERFUL PIES FOR OUR CUSTOMERS. BAKING IS NO EASY TASK AND REQUIRES EARLY MORNINGS & HOT KITCHENS. SO WE WANTED TO SHINE A SPOTLIGHT ON OUR FABULOUS STAFF AND INTRODUCE YOU TO THE LOVELY LADIES WHO MAKE OUR PIES FROM SCRATCH EVERY DAY!
Valeria Romero knows good food. Not only does she have her culinary degree but she was born and raised in one of the food capitols of the world - New Orleans!
Delicious delights like beignets, shrimp po-boys, etouffee, gumbo, grits, all seduce you from the moment you set foot in the Crescent City. A love for food is integral to New Orleans's rich & unique cultural traditions, and so it makes sense that Val's passion for food came from her mother and grandmother. However, it wasn't until on the track to law school as a political science major that she realized she wanted to pursue cooking as a career instead.
After finishing culinary school at Le Cordon Bleu in Austin, Val moved back to New Orleans and became a line cook at the legendary (and amazing!) Commander's Palace. Few restaurants in the U.S. have reached such an iconic status.
Val has also worked as a pastry chef for four years and, with her background in savory cuisine, we at Tiny Pies get the best of both worlds!
Val created our Cauliflower & Brie savory tiny pie - with roasted cauliflower, brie, caramelized leeks and egg custard! A must try!
And for a limited time, Val's Dulce de Leche tiny pie - fluffy cheesecake filling topped with a rich caramel, a hint of salt, and a chocolate dipped pretzel.
We are so happy to have Val on our team, she helps hold down the fort and is a master of both our sweet and savory treats. A true talent.