Rising Star Pastry Chef Alyssa Lieberman of New City Microcreamery - Biography

Hudson, MA

June 2020

Although Eastcoaster Alyssa Lieberman’s first job was behind Stop & Shop’s pastry counter, she wasn’t always certain about her future in dessert-making. On a whim, she decided to study baking and pastry arts at Johnson & Wales University. She spent her weekends commuting home to Charlton, Massachusetts, to cook on the line at local restaurants, such as The Whistling Swan. And before graduating, she made sure to study abroad at the Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. 

Lieberman then moved to Boston to intern with Pastry Chef Jaren Bacheller and Rising Stars alum, Pastry Chef Jiho Kim at L’Espalier. In 2011, she took her first executive pastry chef position at Tastings Wine Bar & Bistro in Foxboro, where Executive Chef Benjamin Lacy taught her how to make her own rules.

In 2013, Lieberman joined the James Beard Award-winning Chef Tony Maws and Rising Stars alum Chef Carl Dooley at Craigie on Main. While there, Lieberman honed her experimental style, creating dishes such as foie gras pot de crème and mushroom parfait. Craving a more casual environment, Lieberman became executive pastry chef of New City Microcreamery in Hudson. She and her team use their one-of-kind, nitrogen-processed ice cream as a blank canvas, playing with textures, flavors, sugar, and alcohol. Now with a second location in Cambridge, Lieberman handcrafts new flavors, toppings, and baked goods, daily.