As featured in Dallas publications Dallas Morning News, Critic’s Guide, Entrée Dallas
Zach’s chocolate pavé cake served to President George W. Bush and First Lady Laura Bush - "The President & Laura were overwhelmed! The staff where under their chairs! Thank you so much. We were so moved.”
Zach’s “Intense” chocolate cake featured in the Dallas Morning News by food critic/food writer for Atlanta Magazine Bill Addison - “I had a chocolate cake last week at a dinner party that I find myself still craving and admiring.”
My name is Zachary R. Townsend. My story in chocolate began more than twenty five years ago with my close relationship with Michel Jambon, founder of the European chocolate company Jeff de Bruges. Michel taught me a great deal about fine chocolate and how to appreciate various styles of chocolate making. Each time I traveled to Paris to visit his family, Michel would present me with a beautiful box of Jeff de Bruges chocolates.
During my travels throughout France over the years, I developed my sense of style and tastes for refined European pastry making and became passionate about the craft of working with fine chocolate and baking. One of the many ways I express this passion is through my chocolate dessert business Pure Chocolate Desserts by Zach, which I opened in 2003.
After years of self study, I took courses in baking and chocolate at the Cordon Bleu in Paris, France and at The French Pastry School in Chicago. I worked in Paris at La Petite Rose pâtisserie alongside Miyuki Watanabe of Gérard Mulot fame. From 2006-2009, I worked with Rose Levy Beranbaum as a contributor to her 2010 IACP Cookbook of the Year, Rose’s Heavenly Cakes. I am also the translator of nine cookbooks, and counting.
I love the sense of warmth and comfort that baking brings to a home and the happiness it brings to others to make something they enjoy.
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