Rising Star Pastry Chef Sarah Malphrus of Woodberry Kitchen - Biography

Baltimore, MD

November 2014

Sarah Malphrus began working in restaurant kitchens in high school and continued while she attended Warren Wilson College in Asheville, North Carolina with a pastry post at Sage Café. A keen home baker, her time in restaurants coupled with her passion for baking ultimately set her on the path to a professional pastry career. After graduating college, Malphrus returned to her home town of Charleston, South Carolina, where she landed a job as pastry chef at Husk and worked with Sean Brock to develop a dessert menu that shared his commitment to sourcing regional products. After working with Brock for a year and a half, Malphrus moved on to New York City, where she further honed her skills while working as pastry sous chef of ABC Kitchen and ABC Cocina. Now based in Baltimore, Maryland, Malphrus is pastry chef for all of Spike Gjerde’s restaurants: Woodberry Kitchen, Artifact Coffee, Shoo-Fly, and Parts & Labor. With a career thus far devoted in equal parts to technique and community sourcing, Malphrus is a natural fit to lead the pastry department at Gjerde’s group of eateries, which are distinguished by their dedication to supporting local agriculture that respects the abundance and traditions of the Mid Atlantic region. In 2014, Malphrus earned a StarChefs Rising Star Pastry Chef Award for her work.