Sarah Woodfine

About

Pastry Chef Sarah Woodfine

In 2008, Troquet introduced a desserterie on its lower level called La Patissier, an evening-only oasis for theatre goers to enjoy spectacular plated desserts with wines. The woman behind such inspired creations as Strawberry Rhubarb Souffle, Milk Chocolate Mille Feuille, Steamed Lemon Pudding and Pistachio Beignets with Frozen Cherry Bellini is one of those fortunate chefs who discovered her life’s calling at the age of 7, in this case while watching her uncle design wedding cakes in Niagara Falls, Canada. She wanted to make beautiful things that made people say oooh and aaah. After study at George Brown College in Toronto, Sarah started working in a bakery making—yes, wedding cakes. A unique opportunity brought her to the AAA Five Diamond White Barn Inn in Kennebunkport, Maine, one of the country’s preeminent fine dining rooms. She rose to the position of executive pastry chef in less than two years, and was named Employee of the Year. Now in Boston with her fianceé, also a chef, Sarah has been given free rein for her talents, and calls her 12-item menu at Troquet “classical with a hint of modernity.”