With Fall upon us one’s mind turns to apples, pumpkin pies, and hearty fall dishes. What do we have cooking for your dessert palate this fall? Let’s see what Pastry Chef Sarah Botcher has to say.

“I think for Fall we obviously have the gingersnap banana pudding. Apples are coming into season so it’s a matter of thinking about what we can do with those. Fruits and really highlight the flavor of apple in fall you know caramel always really pairs well with apples and flakey pastries which is really a winner in my book and like I said, the Grasshopper speaking to that is a great fall winter menu item because even in the winter it’s still very refreshing to have a cool mint dessert.

I think that one is a year round because even in the summer it really complements the heat of summer with the coolness of the semi-frozen dessert and it’s got a little chocolate for the chocolate lover as well.”

So what inspires her desserts? Is it childhood memories, taste, ingredients?

“I think what inspires me today is not necessarily always things from my childhood what inspires me is great ingredients and people that produce those ingredients with integrity…

…So working with people like that really inspires me to make a great product as well or strive to bring out the greatness of the flavors that someone else produces whether it’s flour, chocolate or fruits and working with others that have the same integrity really that ultimately inspires me.”

Meet Pastry Chef Sarah Botcher (yes, wife of resident Butcher Peter Botcher). She’s in charge of the subtle touch regarding all things sweet here at Butcher & the Boar. Famous in house for her Grasshopper pies, she can be found crafting delicious desserts and innovating fresh bread delights here daily. So what makes her tick?

“…what I always strive for with what I make is it has to taste great. Flavor is always my thing. Sometimes people get a little more caught up in appearance. I like to keep the integrity of the flavors very much forward on the plate for the customer and for myself that’s to me, it’s always about how it tastes and that doesn’t mean rustic is an example of how I’d refer to what I do. Some people also think rustic could be also an excuse for clunky, but to me it’s just making something beautiful and tastes as good as it looks.”

A stickler for awesome flavor, she’s a fan of tasting everything she creates (it has to pass the taste test of course)!

If you see her around, don’t be a shy one. Say hi and tell her what desserts make you crazy!