Arlequin

PRODUCTS: Artisan baked goods made with modern ingredients and classic techniques.

PEOPLE: Absinthe and Arlequin pastry chef Luis Villavelazquez, sous chef Carrie Collins, and employee Louie Perotti.

ABOUT: Luis began his career at Citizen Cake and Orson at age 18 and is now the lead pastry chef at Absinthe and Arlequin. At the Arlequin market stand, Luis serves scones, cupcakes, beignets and a line of vegan cupcakes and cookies, as well as a range of other seasonal treats. He also utilizes unorthodox ingredients like tobacco, beets, and bacon the in pastries.

Sourcing: The majority of the flour used for Arlequin's pastries comes from Guistos. Other ingredients are seasonal and organic when possible, including dried fruit from Hamada Farms, soy milk from Hodo Soy Beanery (for the vegan pastries), and wheat berry flour from Pie Ranch.