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15 Minutes With Heather Hutton

Photography Leigh-Ann Beverly; Heather Hutton; William P. Gottlieb; Image Alleviation; Brent Hofacker; & Brian McEntirePhotos 7Issue DECEMBER 2021
Edmund’s Oast pastry chef Heather Hutton started tinkering with dessert recipes as a child, favoring seasonal ingredients that balance sweetness and add new flavor profiles, as seen here in her decadent yuzu key lime pie.Baking Tunes: “I like anything I can sing to but listen to a lot of Ella Fitzgerald. Female jazz voices put me in a flow.”Family Traditions: “I love hanging out with my family in Atlanta. We bake, we make gingerbread houses, we go ice skating, we get it all in.”Working Off Dessert: “I’m very big into yoga. I’ve always been that way, not just to keep off the pounds.”Holiday Favorite: “Baked Alaska is one of the best desserts. Hot, cold, crunchy, soft: it hits everything for me.”Seasonal Sipper: “Hot chocolate with lots of marshmallows. I also love eggnog and will start drinking it as soon as I can.”Heather Hutton balances her desserts with acidity, salt, or ”whatever it takes” to counter sweetness, crafting seasonal creations such as persimmon sticky toffee pudding.

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Edmund’s Oast pastry chef Heather Hutton talks seasonal flavors and holiday pies
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