Chef Chris Holland is a graduate of both the culinary program and fine arts program at Ivy Tech. He trained at several bakeries in Indianapolis and worked as a pastry chef instructor before deciding to open his own bakery in 2019. Le Petit Gâteau (meaning “the small cake” in French) was created to bring you delicious pastries, breads, cakes, and desserts with artistic finishes to impress at first look and first bite. Combining his baking and fine arts training is why Chef Holland considers himself a pastry artist. Always on a mission to continue learning, he takes classes from world-renowned chefs at the Callebaut Chocolate Academy in Chicago and continues his fine arts training at Herron School of Art and Design. He is a proud dog dad of his rescue pitbull Scout, who you can sometimes see in the conference room next to the bakery.
We begin with using the best ingredients. Our trusted brands include:
King Arthur Flour®, Unbleached and Unbromated
Domino® Cane Sugar
Wüthrich® European-style Butter
Callebaut® Belgian Chocolate
Using these ingredients with expert techniques and personally developed recipes create the perfect trinity of baking.
Come see and taste the difference of a pastry artist!
Humans have been making and eating bread for more than 12,000 years. With the exception of those who have celiac disease, wheat and gluten is a natural part of the human diet. So why is it that so many have an uncomfortable response when eating bread, pasta, and other wheat-containing foods?
At its most basic level, bread is made from just four ingredients: flour, water, yeast, and salt. However, if you look at the ingredients of a loaf of bread purchased at a grocery store, you will see around 33 different ingredients! These include preservatives, shelf stabilizers, dough conditioners, and food dyes. All of these laboratory made chemicals and preservatives are not part of our diets.
We believe in using clean ingredients that have been minimally processed. That’s why we only use flour that has not been bleached or bromated, sugar from sugarcane, and other natural and organic ingredients. Gluten-free “flours” are often made with xantham gum, chemical emulsifiers, and other laboratory-made ingredients that do not align with our commitment to using clean and natural ingredients.
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