Slideshow

Baked In-House

Go inside the home of pastry chef and author, Zoë François.

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  • Zoë François
    Photo by Wing Ta of Canary Grey
    When chef and author Zoë François and her husband busted down a wall in their Lowry Hill home, they discovered an incredible old chimney, which they incorporated into the design of their new kitchen.
  • Zoë François pastry shells
    Photo by Wing Ta of Canary Grey
  • Zoë François baked goods
    Photo by Wing Ta of Canary Grey
  • Zoë François prep area
    Photo by Wing Ta of Canary Grey
  • Zoë François prep area
    Photo by Wing Ta of Canary Grey
  • Zoë François
    Photo by Wing Ta of Canary Grey
    Zoë François
  • Zoë François baking
    Photo by Wing Ta of Canary Grey
  • Zoë François pots and pans
    Photo by Wing Ta of Canary Grey
  • Zoë François chalk board
    Photo by Wing Ta of Canary Grey
  • Zoë François racks
    Photo by Wing Ta of Canary Grey
  • Kitchen
    Photo by Wing Ta of Canary Grey
    Still intact is the home’s original marble-clad kitchen, which now serves as a prep area, complete with a dough fridge and a vintage wooden cooling rack from H&B Gallery for holding dishes.
  • Zoë François cooling rack
    Photo by Wing Ta of Canary Grey
    A vintage wooden cooling rack from H&B Gallery for holding dishes.
  • Zoë François shelves
    Photo by Wing Ta of Canary Grey
  • family
    Photo by Wing Ta of Canary Grey
    Zoë and her sons, Henri, 14, and Charlie, 12, knead dough from a recipe in her recent cookbook, The New Artisan Bread in Five Minutes a Day.
  • Zoë François family
    Photo by Wing Ta of Canary Grey
  • Zoë François baking
    Photo by Wing Ta of Canary Grey
  • Zoë François baking
    Photo by Wing Ta of Canary Grey
  • Zoë François baking
    Photo by Wing Ta of Canary Grey
  • Zoë François baking
    Photo by Wing Ta of Canary Grey
  • Zoë François family
    Photo by Wing Ta of Canary Grey

As the author of four cookbooks, the creator of zoebakes.com, and the mind behind the pastry lineup at Tilia, Zoë François is used to multitasking and sharing her bakery genius with the world. “It’s crazy in this day and age, you can’t just be a baker, you have to be a photographer and writer, too,” she says. “I have to put notes on the counter for my kids that say: ‘Please do not eat until photographed!’” Fortunately there is a semi-secret rolling pastry rack tucked into the kitchen island’s “garage” that helps organize freshly baked pre-shot goodies. Zoë and her husband, Graham, created such nooks when they decided to transform a bedroom and bath into a new kitchen in the back of their grand 1902 Lowry Hill home. Working with architect Gregg Hackett, who has a commercial kitchen background, and Blue Construction, which also did Icehouse and World Street Kitchen in Minneapolis, the team gravitated toward classic culinary utilitarian features, such as a Blue Star range, pot racks, crisp subway tile, and a three-inch, 600-pound slab of butcher block (which took six guys to carry in). Next up, they plan to add an outdoor pizza oven to do proper justice to the constant batches of olive oil dough that her fans consider to be the best in town.

Watch our video from the Zoë François photo shoot at mspmag.com/zoe

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