Pistol Whipped Pastry
Pistol Whipped Pastry is a wild west patisserie located in, Phoenix, Arizona. We believe in good, natural ingredients which we then take and turn into amazing food. We use as much local and organic as possible. Pistol Whipped loves nostalgia items from our youth, which we reinvent into delicious goodies, as well as our rustic french inspired pastries and breads.
Rachel Ellrich Miller, owner and chef, has been fortunate enough to eat and travel all over the world. Armed with a bachelor's degree from Penn State in print and photojournalism, Rachel attended Le Cordon Bleu for culinary school. Starting her culinary career in Thomas Keller's Bouchon kitchen, Rachel honed her pastry and baking skills, building the foundation of her kitchen ability. Missing the Arizona desert, Rachel headed back to Phoenix, taking a position at True Food Kitchens, a health food restaurant.
Grateful for the exposure to a different kind of pastry, but desperate for more butter, eggs, and sugar, Rachel then accepted a position helping to open Jean-George Vongerichten's J&G Steakhouse in the Phoenician Resort, Scottsdale, Arizona. An offer from The Parlor Pizzeria, Rachel joined their opening team, creating and maintaining the pastry and bread program. Moving to be closer to her fiancé, Rachel accepted a position in Yuma, Arizona, revamping and restructuring a farm bakery at From the Farm.
Heading back to the civilization of Phoenix, Rachel stepped into executive pastry chef position at Starfire Golf Course. Moving on to work as the executive pastry chef at Cartel Coffee Lab, Rachel fell in love with breakfast pastry while sipping delicious Cartel cappuccinos. Working with Chow Locally, Rachel became their chef consultant, working to inspire cooking with local, sustainable, organic produce. Craving creative freedom and her own brand, Rachel officially launched Pistol Whipped Pastry in 2013.