CHEF RUBY BLOCH
The New Jersey native moved to New Orleans to find a teaching job after graduating from Penn State and started working part time as a host at Coquette. When the restaurant installed a pastry kitchen, Ruby was hired as an assistant to Pastry Chef Zachary Miller.
After training for about four months, Ruby started managing the pastry operation at Coquette’s sister restaurant Sweet Olive. “That was really cool because it was still early on, and I was getting to learn with every recipe I was doing,” Ruby says.
Ruby then moved on to SoBou and Le Foret before joining the team at Meauxbar about a year ago. Cavan, which is owned by the same group as Meauxbar, opened in February.
“I feel really lucky that I get to work with a company where I get to work at multiple places and with different types of desserts,” Ruby says.
Ruby describes her sweets at Cavan—which include Maple Banana Pudding and Key Lime Pie—as playful and rooted in American nostalgia.
“When people see Key lime pie on the menu, they already have an idea of what it should taste like,” Ruby says. “I want it to be the best Key lime pie they’ve ever had.”
At Meauxbar, she creates desserts that aren’t purely sweet, such as Sweet Mint Mousse with lemon shortbread, cucumber, and rose water. “There are a lot more components to each dish, and I get to do more interesting flavor combinations.”
In this recipe, Ruby infuses elements from both concepts. She uses maple syrup, a childhood favorite of hers, and sage, which adds an earthy element to crème anglaise.
“You could bake it almost like banana bread, and it would work really great with the sweet potato purée as a spread or dip,” Ruby says. “If you want to roll it, the thinner the better.”
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