Baked is the most recent confectionary enterprise of former Starr Restaurants pastry chef Corey Taylor and his fiancé Gabriela Kaplanova, whose Linwood, NJ based patisserie uses Old World techniques and the latest in culinary science to create gourmet desserts, petit fours and cakes of incomparable delicacy and flavor. Corey’s uncompromising commitment to baking with the freshest, all natural ingredients and his consummate artistry in presentation culminate in a menu of desserts that never fails to tantalize and delight. Baked is open for business year round, catering parties and festivities of any size.

Corey’s Bio

Ever since he was young, Corey Taylor was fascinated by the creative sensibilities and technical command of chefs whose desserts filled the pages of gourmet magazines. His family was involved in the restaurant business and encouraged his deepening interest in the art and science of confection, which led him in time to the Academy of Culinary Arts. There he took a degree in baking and pastry before embarking on a career that would include assignments with some of the most celebrated restaurants and patisseries on the East Coast. Among them, the Ebbitt Room at the Virginia Hotel, The Mad Batter in Cape May, and Tomatoes in Margate City, New Jersey. During this same period Corey participated in a string of Atlantic City openings including The Temple Bar at Caesars, and two Tropicana venues, Cuba Libre and Brulee: the Dessert Experience. His natural talent and novel adaptation of French and Spanish styles in gourmet dessert making soon caught the attention of acclaimed restaurateur Steven Starr who appointed Corey Executive Pastry Chef for the trendsetting Buddakan and Continental.

Corey’s thirteen-year devotion to his art and natural talent for reinventing classic desserts with an indelible twist is what animates his latest venture, “Baked”, a gourmet confectionery serving restaurants and private parties of any size. His line of enticing desserts is currently featured on the menu of the Linwood Country Club at the South Jersey Shore where it has been satisfying the sweet tooth of customers for over a year. The exceptional lightness of his desserts is matched only by the intensity of their flavors—a signature of Corey’s style that owes as much to his exacting standards in the selection of ingredients as to well-honed technique and gastronomical innovation. All desserts are made from scratch each day using fresh, organic and carefully sourced ingredients from around the world such as almonds from Spain, mangosteens from Puerto Rico, vanilla beans from Tahiti, Madagascar and Bali, and wild strawberry jam from Italy. The chocolates are Swiss and French and every chocolate garnish is tempered in house. Hydrogenated oils and preservatives are scrupulously avoided in favor of natural alternatives. From pumpkin breakfast bread to blueberry lemon-curd tarts and hand-dipped truffles to coconut panna cotta topped with mangoes poached in lemongrass, every dessert Corey bakes is as beguiling to the eye as it is surpassingly delicious.

Let Baked Pastryshop be your confection connection. For more information call (609) 226-6859.