At the Peak with Poulette

By Carolyn Nugent & Alen Ramos w/ David Frey

Sponsored by

Chefs Alen Ramos and Carolyn Nugent have been mentored by some of the world’s most renowned chefs. The two, who are now married, met while working for Joël Robuchon, who was awarded the title “Chef of the Century” in 1989 by the guide Gault Millau. The two decided to pack their bags and learn from the greats of Europe.

They worked in restaurants in France, Switzerland and Spain, to name a few places, and were selected to work in El Bulli and The Fat Duck, the number one and number two restaurants in the world during their tenure. Ramos and Nugent strengthened their gastronomic foundations through invaluable classical French training at Pierre Hermé in Paris.

“We have been the recipients of priceless training by some of the best chefs of our time,” says Nugent. “We are expressing that knowledge in Parker, Co. at Poulette Bakeshop, offering delicious food, made with care by a team of passionate people, led by experienced chefs.”

After returning to the United States, the pair spearheaded the bread and pastry programs, under the mentorship of Laurent Gras, at L2o in Chicago, which subsequently earned three Michelin stars. The two then built the French Patisserie program at Bottega Louie in Los Angeles and went on to assist Thomas Keller with Bouchon Bakery in Beverly Hills. Ramos and Nugent were part of the team that facilitated Quince in San Francisco going from a two-Michelin-star rating to three stars. The couple’s reputation earned them a Research & Development position at the iconic Tartine Bakery in San Francisco, where they pushed fresh milled flours and heritage grains to the forefront of artisanal baking. Nugent and Ramos worked under Jacquy Pfeiffer and Sebastien Canonne as chef-instructors at The French Pastry School. In 2020, Nugent was selected and cast as Chef Assistant to world renowned chef and chocolatier, Amaury Guichon, for his debut television show, School of Chocolate, now streaming internationally on Netflix.

In 2024, Ramos and Nugent were Semifinalists for The James Beard Awards in the category of Best Pastry Chef and Baker.

“Our many years of education allowed us the opportunity to create Michelin-star-style pastry and confections in a large-scale environment,” says Ramos. “The techniques we use at Poulette Bakeshop have been a specialty of the French patisserie for hundreds of years and are difficult to master. We can’t wait to bring European and American style pastries, treats, loaves of bread and tasty food made from locally sourced ingredients to Parker.”

“We believe in the tradition of our craft,” adds Nugent. “Alen and I have driven the concepts of other great chefs throughout our careers, but feel that now is our time to make our dream a reality.” Their artisanal pastries and baked goods can be found at Poulette Bakeshop every Wednesday to Saturday from 8 a.m. to 3 p.m.

Getting to Know Alen and Carolyn

Q: Let’s start at the beginning. What first drew you into the world of baking?

We were both trained as savory chefs, but an opportunity arose to step into pastry at the restaurants where we were working. Because the pastry department is often the most technically demanding station in a kitchen, we grew quickly as we learned from some incredibly talented pastry chefs.

Q: Before Poulette, what were some of the key steps on your journey?

We traveled and worked through Spain, France, and England to deepen our palates and expand our perspectives. We learned new techniques, flavor combinations and styles of execution, and we refined our point of view and honed a style that now defines our work.

Q: What was it about Poulette that made it feel like the right home for your craft?

We built Poulette from the ground up as a true reflection of our philosophy and training. Every detail of the bakery is intentional and personal, allowing us to express our craft every single day.

The Recipe

Q: Tell us about your Mont Blanc. Where did the idea come from?

The Mont Blanc is a deeply nostalgic pastry for us. It’s built around the classic flavors of chestnut, vanilla, rum and cassis, it’s something we often enjoyed during the winters we spent living in France. Every bite brings us back to that time and place, which is what makes this pastry so special to us.

Q: What’s your process for developing a dessert like this from concept to plate?

We usually begin with a historical pastry that has intrigued or inspired us; something with meaning, tradition, and a clear identity. From there, we break down the flavors and assign specific textures to each one. Then we assemble, taste, refine, and execute again. Once the balance feels right, we move on to designing the garnish and final finishes.

Q: Texture

• Crisp: Almond Pâte Sucrée
• Creamy + Light: Rum Crémeux
• Creamy + Rich: Chestnut Cream
• Bright + Acidic: Cassis Jam
• Creamy, Rich + Nutty: Candied Chestnut

Q: Flavor

• Almond Pâte Sucrée: Roasted almond with earthy whole wheat notes.
• Rum Crémeux: Luscious vanilla custard infused with Jamaican rum.
• Chestnut Cream: Dark, rich, and deeply complex, with earthy chestnut flavors layered with cultured butter and rum.
• Cassis Jam: Sharp, bright, and acidic – creating balance for the richer elements.
• Candied Chestnut: Roasted chestnuts slowly candied over three hours with warming spices.

On Ingredients & Craft

Q: When you’re working on something new, what do you look for in your ingredients?

We look for quality and consistency above all else. We want ingredients that carry real flavor. Each ingredient should stand confidently on its own, while also working together with the others.

Q: You’ve used King Arthur flours in your baking. What keeps them in your repertoire? And which flours do you prefer for what?

We’ve been using King Arthur flours for nearly 23 years, and their consistency and performance continue to impress us. Our favorites include Whole Wheat, White Whole Wheat High-Extraction, Unbleached Cake, and Sir Galahad. The flavor is always clean and reliable, and the texture they produce in our baked goods is consistently excellent.

Q: Are there certain flours or grains you’ve been experimenting with lately that excite you?

We’ve been especially excited about working with rye berries and rye flour. We sprout the rye berries and blend them directly into our doughs, adding depth, complexity and a beautiful layered flavor to our baked goods.

Pastry Culture  and Trends

Q: What pastry trends or movements are you most excited about right now?

We’re most inspired by a return to high-quality baked goods and pastries that are rooted in tradition and history, so technique, time, and craftsmanship are at the center.

Q: How do you see America’s pastry scene evolving in the next few years?

We see it continuing to grow through deeper cultural exchanges. We bring traditions from France, Spain, and England into the communities we serve, while also celebrating and building on our American baking heritage.

Q: Is there a pastry or technique you think deserves a comeback?

We believe confections deserve a true comeback. They’re deeply rooted in classical technique and history, and they showcase an incredible level of craftsmanship.

Closing

Q: When you think about your career so far, what excites you most about the next chapter?

We’re opening a new Poulette location with more walk-in space, larger ovens and a dedicated sit-down area for our guests. We’re incredibly excited to grow within our community and to offer an even more intentional and immersive experience.

Mont Blanc Tart

By Carolyn Nugent & Alen Ramos, Poulette Bake Shop

Chestnut Cream

• 210 g chestnut puree
• 110 g chestnut paste
• 160 g unsalted butter, 83% fat, room temperature
• 10 g dark rum
• 130 g chestnut pieces

1. Place all the ingredients in a food processor and blend until smooth.
2. Pass through a sieve for a super-smooth texture.
3. Transfer the cream to a piping bag fitted with a small grass tip.
4. Use at room temperature.

Candied Chestnuts

• 50 roasted chestnuts
• 400 g granulated sugar
• 400 g water
• 1 g vanilla bean

1. Combine all the ingredients in a medium pot over low heat.
2. Allow to come to a simmer.
3. Place a cartouche on top of the pot, ensuring it is in contact with the syrup.
4. Simmer for 3-4 hours until the chestnuts are candied. They will be tender and nearly translucent.
5. Remove from the heat and reserve until ready to use.

Almond Pate Sucre

• 600 g unsalted butter, 83% fat, room temperature
• 10 g sea salt            
• 375 g confectioner’s sugar
• 125 g King Arthur Almond Flour
• 1 g vanilla bean
• 200 g eggs, room temperature
• 850 g Sir Galahad Flour
• 150 g King Arthur 100% Whole Wheat Flour

1. Cream the butter in a stand mixer fitted with the paddle attachment.
2. Add the confectioner’s sugar and mix until combined.
3. Add the almond flour and the seeds from the vanilla bean — reserve the pod for another use — and mix briefly.
4. With the mixer running, slowly add the eggs a little at a time.
5. Once all the eggs have been added, add the flours and mix just until a dough forms.
6. Divide the dough into 500 g blocks.
7. Wrap the blocks in plastic wrap and refrigerate for at least 4 hours.
8. Remove the dough from the refrigerator and allow it to temper.
9. Sheet or roll the dough to 3 mm.
10. Using a 4-inch fluted tart mold as a guide, trace a circle about 1 inch larger in diameter than the mold.
11. Line the tart mold with the dough circle and freeze for 15 minutes.
12. Dock dough and bake at 325°F (163°C) for 14-16 minutes.
13. Remove from the oven and allow to cool completely.

Cassis Jam

• 4 g pectin NH
• 88 g granulated sugar
• 100 g raspberry puree
• 100 g cassis puree
• 1 g citric acid

1. Combine the sugar and pectin.
2. Bring the purees to a simmer in a small pot.                                                                           
3. Whisk in the sugar-pectin mixture.                                                                              
4. Bring the purees to a boil.
5. Allow the mixture to boil, whisking constantly, for 2 minutes.                
6. Remove from the heat and whisk in the citric acid.                                                                          
7. Cast the jam in a shallow container to cool.                                                                             
8. Once cool, whisk the jam briefly to soften it, then transfer it to a piping bag.   

Rum Cremeux  

• 788 g cream
• 50 g glucose syrup
• 1 vanilla bean, cut into 1/4″ pieces
• 8 g vanilla bean paste
• 113 g granulated sugar
• 150 g egg yolks
• 10 g sheet gelatin, gold/200 bloom
• 8 g dark rum

1. Heat the cream with the glucose, vanilla bean pieces and paste, and approximately half the sugar.
2. Using a hand blender, blend in the vanilla bean pieces.                                                 
3. Turn off the heat and cover the pot.
4. Allow the mixture to infuse for 20 minutes.                                                                
5. Bloom the gelatin in cold water.       
6. Whisk the remaining sugar with the egg yolks.                                               
7. Bring the cream back to a simmer, then temper it into the yolk mixture.
8. Return the custard to the pot and cook to 181°F (83°), stirring constantly.                   
9. Remove from the heat, then add the bloomed gelatin and rum.
10. Strain the mixture into a shallow container.
11. Cover with plastic wrap touching the surface and chill in the refrigerator.
12. Transfer the cold custard to a bowl and whip it until creamy.                                                            
13. Pie the crémeux into 3.5-inch (8.9 cm) dome molds and freeze until solid (at least 2 hours).
14. Unmold the frozen domes and return them to the freezer.

Chocolate Ganache

• 200 g Valrhona Guanaja 70% Dark Chocolate
• 215 g cream, 36% fat
• 25 g unsalted butter, 83% fat, room temperature

1. Gently melt the chocolate over a water bath or in a microwave to 122°F (50°C).
2. Heat the cream to 122°F (50°C).
3. Incorporate the cream into the chocolate in three additions, mixing slowly from the center of the bowl outward.
4. Add the butter a piece at a time, mixing between additions.
5. Transfer the ganache to a tall container and use an immersion blender to emulsify it. Take care not to incorporate any air.

Assembly

• Gold Leaf, as needed
• Sea Salt, as needed

1. Spread or pipe an even layer of the jam in the bottom of the tart shell.
2. Fill the rest of the tart to the top with the Chocolate Ganache.
3. Allow to set in the refrigerator for 1 hour.
4. Place a frozen dome of the Rum Crémeux on top of the ganache.
5. Immediately pipe the Chestnut Cream from the top of the dome to the bottom in a circular motion.
6. Make a small indentation in the top of the Chestnut Cream.
7. Place a candied chestnut in the indentation.
8. Garnish with gold leaf and sea salt.

(This article appeared in the Winter 30 issue of Pastry Arts Magazine)