Pastry Chef Taylor Brockenshire is a veteran baker with more than 15 years experience. Brockenshire was appointed to his current position at The Townsend Hotel in 2002 and is responsible for bakery menu design, specialty pastry creation and oversight of all bakery items for the Rugby Grille and The Townsend Hotel’s renowned Afternoon Tea, catering and banquet departments.
Prior to his appointment as pastry chef, Brockenshire gained experience throughout the Metro Detroit area. From 1994 to 1997 he worked as an entry-level cook at two country clubs in Windsor, Ont. In 1997 he was hired as a cook for The Townsend Hotel and transferred to the bakery within a year. As an entry-level baker, Brockenshire was responsible for all bakery item production for the hotel – bread, brownies, cookies, cakes and muffins. In 1999 Brockenshire was promoted to sous chef for the bakery. He was responsible for overseeing all aspects of production and for the ordering and finishing of all cakes and pastries.
“I love watching my customers’ faces light up after biting into one of our pastries, tortes or cakes,” said Brockenshire. “It’s a wonderful feeling to be able to create the wedding cake of a bride’s dream or the rich torte that becomes the centerpiece of a special banquet.”
Although Brockenshire manages a hectic schedule, he finds work-life balance as a competitive cyclist.
Brockenshire resides in Oakland County and is a graduate of Oakland Community College with an associate’s degree in culinary arts.