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Some brainiacs are born to bake. Just ask Chris Flores, owner of Ratio Bakeshop. A seasoned (and well-sweetened) pastry chef with a degree in Culinary Arts from the Art Institute in Atlanta, some of Chris’ earliest childhood memories involve the family kitchen and sugar dough, lots and lots of sugar dough. Whether assisting his mother Judi and grandmother Kay with a batch of holiday cookies or helping his father Mike make a batch of fudge, Chris was always ready with his rolling pin in hand. In the classroom, Chris began developing another passion—for math and chemistry. Solving things by adding, subtracting and considering proportions only fueled Chris’ primary passion for cooking and baking where accurate measurements and temperatures are critical to culinary success.
So fast forward to adulthood, sift all those ingredients together and fold in experience gained working at places like West Egg Café, Bakeshop and as Executive Pastry Chef at Nikolai’s Roof. The delicious result? Pastry chef Chris Flores, the man behind the measurements at Ratio Bakeshop.
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It's good to talk.