Nov 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Michael Bump, Pastry Chef

Category: Pastry & Baking

Michael Bump, Pastry Chef, Restaurant Orsay, Jacksonville, FL

Formerly of: Michael Smith restaurant, Kansas City, KS; 40 Sardines, Overland Park, KS; Bakery At 481, Monterey, CA

Training: Western Culinary Institute, Portland, OR

Inspiration: “I will credit my mom for inspiration and Martin Howard professionally.”


Favorite dessert of your own creation: “Coconut Habanero Crème Brulee with Toasted Coconut Tuile—it’s a simple dessert but the fl avor combination is great.”

Least-appreciated dessert: “Chocolate Cajeta Torte—it was really good, but too many people were confused by or concerned about using goat milk for the sauce.”

If you weren’t a pastry chef, what would you be? “A veterinarian.”

Favorite ingredient: “It’s a toss-up between vanilla beans and paillete feuilletine.”

Free time: “Gardening and the paranormal.”

Restaurant: Orsay, 3630 Park St., Jacksonville, FL; 904-381-0909

Description of business: Upscale yet casual restaurant in the heart of Jacksonville’s Historic District

Number of seats: 70, plus private party room and bar

Number of dessert menu items: 7

Quote: “Imagination is more important than knowledge.”

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