This Local Chef Delivers Handmade Baked Goods to East Dallas Neighborhoods

0

Keith Cedotal practically grew up in the kitchen. Between his French and Mexican grandparents, Cedotal was exposed to many different cooking styles and flavors. Far from the gimmicks found in the high-end restaurants in its portfolio, Cedotal has learned to cook by sight and taste.

“I just remember watching them cook and I was always amazed by the flavors of their dishes,” says Cedotal. “They both inspired me because they were both so humble and confident in their skills.”

Cedotal brings those blended cultures and experience at Dallas’ finest restaurants to its very own “bake-aurant,” called KEESH, or Keith’s Epic East-Side House.

“I’m originally from Texas,” he says. “But I visited my family in France last year, and I thought I was going to do (KEESH) a Texas bakery on tour and give it a French touch.”

These inspirations are evident in its baking menu, with current dishes like a “KEESH” breakfast taco with homemade salsa or a chocolate pecan éclair with brown buttercream. The menu changes regularly to follow seasonal trends.

Cedotal was also influenced by his past as a chef at many top Dallas restaurants. He started his career at The Dallas Art Institutebefore working as a pastry chef for places like the ZaZa Hotel, the Adolphus, Craft, Uchi and the Hotel Joule.

“I took a bit of everyone, the good and the bad,” he says. “After working with so many people, you get to a point where you’re like, ‘I can do this,’ and I’ve learned a lot from their knowledge and upbringing.”

The “bake-aurant” serves more than token pastries and keeshes. Cedotal handcrafts seasonal fruit jam (currently fig), granola, pickles, hummus and hot pockets.

As Cedotal started his baking business in his home kitchen, baking soon took over and he started baking in a downtown ghost kitchen. He then delivers them himself to postcodes 75206, 75214, 75218, 75223 and 75228 every weekend. But he’s looking for a building east of Dallas to make KEESH a local place.

Share.

About Author

Comments are closed.